Caramel Snickerdoodle Macchiato. Ask for an iced soy caramel macchiato, upside down (this makes it so the flavors blend together better) with vanilla syrup (2 pumps for venti, 1.5 for grande, and 1 for tall) and cinnamon dolce syrup (2 pumps venti, 1.5 grande, and just one for tall).
How to Make Homemade Starbucks Frappuccinos. Karen Pohl's recipe for a Mocha Peppermint Frap. To blender, add: 6 ozs milk (any milk or milk/whipping cream combo), 6 ozs espresso, 2 T real maple syrup, 2 T dark chocolate syrup, 1/8-1/4 tsp xanthan gum (to thicken it...this is in the Starbucks frap base), drop of peppermint extract, crushed ice. Makes 2 grande size fraps. Note: I make my espresso with a French press. See my pin.