To make the closest recreation of the Starbucks Cheesecake Frappuccino, you’ll need to make two custom syrups: a white mocha syrup and a cinnamon dolce syrup. We’ll break this recipe up into sections to make it easier to organize the ingredients and steps.
Combine the condensed milk, regular milk, vanilla extract, and sugar in a small saucepan. Simmer on medium heat until the sugar completely dissolves. Stir continuously while you’re simmering.
Stir in the white chocolate chips. Continue simmering until the white chocolate is completely melted.
Add the instant coffee powder and stir until it dissolves.
Store in a sealed container in the refrigerator. It will stay good for up to one month.
Cinnamon Dolce Syrup
Combine the brown sugar, water, granulated sugar, and vanilla extract in a small saucepan.
Simmer on medium heat, stirring regularly until the sugar is completely dissolved.
Add the cinnamon and continue to heat on medium until the mixture starts to thicken; stop before it gets too viscous. It should be readily pourable when you’re finished.
Store in a sealed container in the refrigerator. It will stay good for up to one month.
Strawberry Cheesecake Frappuccino
Add the strawberries and milk to your blender and mix until you have a smooth, even consistency without any strawberry chunks.
Add the simple syrup, cinnamon dolce syrup, vanilla extract, and white mocha syrup and blend on high until all ingredients are well mixed.
Pour into a large glass and top with whipped cream.
Garnish with a strawberry if it strikes your fancy.