Starbucks’ secret menu is wide and varied. The baristas have so many ingredients in hand there are endless combinations obviously not displayed on their menu. This has led people to put together their own drinks, and some have become quite popular!
One of my favorites is the mint chocolate chip Frappuccino. This beauty has that gritty texture of the chip Frappuccino, but it has the fresh flavor of peppermint, and that chocolate-mint combo just puts a smile on my face.
Since there’s no actual Starbucks recipe for these items, there’s some room for experimentation. Actually, if you do get a Starbucks barista to make you one of these, it can vary quite a lot.
Our version is based on the regular chocolate chip Frappuccino, which means using the famous java chips. What are java chips, you ask? Well, they’re a combination of chocolate chips and cookie crumbs that give Frappuccinos a nice, granular texture.
You can buy Starbucks java chips, but you can also make yours with chocolate syrup, chocolate chips, cookies and instant coffee — you end up with a fantastic paste you can then add to any Frappuccino.
The other critical ingredient is peppermint syrup. Yes, you can also infuse the cold drink with peppermint extract for similar results, but I think the syrup is a bit nicer and helps sweeten the drink.
There are plenty of peppermint syrup brands out there, including Starbucks’ own syrup, and then there’s the Monin syrup too. The rest is easy: milk, chocolate syrup, ice, espresso and, of course, a hefty addition of whipped cream.
Are you ready to dig deep into Starbucks’ secret menu? Let’s make ourselves a lovely mint chocolate chip Frappuccino and remember to keep this secret recipe close to your heart!
For the java chips:
For the Frappuccino:
To make the java chips, combine the chocolate syrup, chocolate chips, chocolate chip cookies and instant coffee in a food processor, and pulse until chunky. Reserve.
To make the Mint Chocolate Chip Frappuccino, brew the espresso, cool it down in an ice bath.
In a blender, add the ice, espresso chocolate syrup, peppermint syrup and milk. Blend until icy and smooth. Add two tablespoons of java chips and pulse to incorporate.
Serve and top with whipped cream and drizzle with chocolate syrup.