Starbucks Cinderella Frappuccino Copycat Recipe
Equipment
- Coffee machine
Ingredients
- 1 cup of brewed coffee
- 1 cup of milk
- 1 tbsp. of pumpkin syrup
- 1 tbsp. of white chocolate sauce
Instructions
- First, brew a cup of coffee with your preferred roast.
- Combine the pumpkin syrup with white chocolate sauce and melt them into each other over medium heat.
- Add the syrups and steamed milk to the brewed coffee and stir. Enjoy!
Notes
- I prefer to use whole milk, but you can always use any other milk. You can choose low-fat milk or plant-based like coconut, oat, and almond milk if you are looking for a non-dairy option. You can add more milk depending on the sweetness and creaminess you want. You can also froth the milk, which I occasionally do for some creamy, airy texture.
- I prefer to skip the whipped cream because I simply enjoy the concoction of pumpkin and white chocolate flavors as they are. You can top off this delicacy with some and enjoy a wholesome treat.
- You can have your Cinderella Frappuccino cold by adding ice cubes and not steaming the milk. I like it hot for the warmth, mainly because I mostly make it at night to relax after a long day.