Last year, Starbucks added a spooky drink option to their regular menu for only a couple of days before Halloween: the Frappula Frappuccino. The ice blended drink sported a vampire bite that looked very much like the bites I’ve added to my vampire-inspired Halloween cupcakes and whoopie pies. This year the popular coffee chain added the Frappula back to the menu for a few days, but you don’t need to run out to buy one if you give my homemade version a try!
The frappuccino starts with a vanilla creme base, which means it has no coffee in it. You can certainly add coffee, but you really want the drink to look white (vampires are pale, after all!). The vanilla creme frappuccino is poured into a cup that is lined with chocolate sauce, then topped with a generous splash of strawberry syrup. Fans of this particular drink might recall that Starbucks used raspberry syrup last year, but replaced it with strawberry this time around because the strawberry syrup contains no artificial colors. The drink is then topped with whipped cream and a strawberry vampire’s mark.
For the homemade version, I made what is essentially a vanilla milkshake/smoothie using milk, heavy cream, simple syrup (equal parts sugar and water) and vanilla extract. Ice cream makes this drink too rich, but a splash of heavy cream gives the drink just the right consistency. I blended it until smooth and poured it over a glass lined with chocolate sauce. My chocolate sauce (I used a store bought sauce) was thinner than the Starbucks sauce, so it swirled into the drink a bit more than the “official” version does, but you still get a nice contrast in colors. I’ve used both a homemade strawberry sauce/puree and strawberry preserves that are melted in the microwave. The strawberry syrup is a little easier to work with, but the preserves get the job done and are a better way to go if you’re only planning to make one or two drinks.
Homemade Frappula Frappuccino
2 tbsp chocolate sauce
2 tbsp seedless strawberry or raspberry preserves
2/3 cup milk
1/4 cup heavy cream
1/4 cup simple syrup
1 tsp vanilla extract
1 1/4 cups ice cubes
whipped cream, for topping
Add chocolate sauce to the bottom of a large, clear glass.
In a small microwave-safe bowl, melt the strawberry/raspberry preserves, stirring to ensure they are thinned out. Set aside to cool slightly.
Combine milk, heavy cream, simple syrup, vanilla and ice in a blender. Blend at low speed until ice is crushed, then at high speed until mixture is smooth. Pour into glass over chocolate sauce, leaving a small gap at the top of the glass. Spoon most of the strawberry/raspberry preserves over the top of the vanilla smoothie, then top with whipped cream. Using a toothpick, poke a “bite mark” in the whipped crema using the remaining fruit preserves.