This Starbucks Black Cat Frappuccino copycat is a homemade version of the chocolatey Halloween drink. It blends milk, cocoa, chocolate syrup, and ice for a creamy frozen treat, topped with whipped cream and edible chocolate cat ears.
Inspired by the U.S. Starbucks version, this recipe aims for a rich, brownie-like chocolate flavor without coffee or raw cake mix. All you need is a blender and a few simple ingredients.
Ingredients You’ll Need
You only need a few ingredients to make this chocolatey frozen drink at home.
- Whole milk: Creates the creamy base of the Frappuccino.
- Chocolate syrup: Adds chocolate flavor and sweetness.
- Dutch-process cocoa powder: Gives the drink a rich chocolate flavor.
- Black cocoa powder: Helps create a deeper, darker chocolate color.
- Light brown sugar: Adds a little extra sweetness.
- Xanthan gum: A small amount helps keep the blended drink smooth and limits separation.
- Salt: Balances the sweetness and chocolate flavor.
- Ice cubes: Give the Frappuccino its thick, frozen texture.
For the Whipped Cream and Chocolate Cat Ears
- Heavy whipping cream: For the creamy topping.
- Powdered sugar: Lightly sweetens the whipped cream.
- Semisweet chocolate chips: Melted and shaped into edible cat ears.
How to Make a Black Cat Frappuccino
1. Make the Chocolate Cat Ears
Melt the chocolate chips in the microwave in 10–15 second intervals, stirring between each. Transfer the melted chocolate to a small piping bag. Pipe four filled triangles onto parchment paper, leaving a short chocolate tab at the bottom of each one. Refrigerate for 10–15 minutes, or until firm.
2. Whip the Cream
Beat the cold heavy whipping cream and powdered sugar until medium peaks form. Refrigerate while you prepare the drink.
3. Mix the Chocolate Base
In a small bowl, combine the Dutch-process cocoa, black cocoa, brown sugar, xanthan gum, and salt. Add the cold milk and chocolate syrup to a blender, followed by the dry ingredients. Blend briefly until combined.
4. Blend with Ice
Add the ice cubes and blend until the mixture is smooth and thick, with no large ice pieces remaining. Avoid blending longer than necessary.
5. Assemble and Serve
Pour the Frappuccino into a tall glass and top with whipped cream. Carefully insert two chocolate cat ears into the cream, using their chocolate tabs to hold them in place. Serve immediately.
Tips for the Best Black Cat Frappuccino
- Start with cold milk. Cold ingredients help keep the drink thick and frozen while blending.
- Measure the ice. Ice cubes vary in size, so weighing them gives you a more consistent starting point.
- Mix the dry ingredients first. Combining the cocoa powders, brown sugar, xanthan gum, and salt helps distribute the small amount of xanthan gum more evenly.
- Avoid overblending. Stop once the drink is smooth and the ice is crushed. Blending too long can melt the ice and thin the mixture.
- Keep the toppings chilled. Make sure the chocolate ears are firm and the whipped cream is cold before assembling. Add both just before serving.
Substitutions and Variations
A few simple swaps are possible if you don’t have every ingredient:
- No black cocoa powder? Replace it with an equal amount of Dutch-process cocoa powder. The drink will have a lighter chocolate color.
- No xanthan gum? You can leave it out. The Frappuccino may separate more quickly, so serve it immediately.
- No chocolate chips? Use chopped semisweet chocolate to make the cat ears. Melt it gently and let the shapes firm up before decorating.
For a copycat closer to the U.S. Starbucks version, keep the chocolate base, whipped cream, and chocolate cat ears. If you enjoy Starbucks-inspired drinks, try our iced banana bread chai for another homemade iced drink.
Make-Ahead and Storage
This Black Cat Frappuccino is best served immediately after blending. The ice will melt as the drink sits, making it thinner, so storing the finished drink isn’t recommended.
Make ahead: You can prepare the chocolate cat ears a day in advance and keep them in an airtight container in the refrigerator. The whipped cream can also be made a few hours ahead and refrigerated in a covered container.
For the best texture, blend the Frappuccino just before serving and add the toppings at the end.
Frequently Asked Questions
No. The U.S. Starbucks Black Cat Frappuccino is a Crème Frappuccino made without added coffee. However, cocoa naturally contains a small amount of caffeine. This homemade version also uses cocoa and contains no coffee.
Starbucks describes the U.S. drink as having rich cocoa flavor with brownie-like notes. It’s designed to taste more like a chocolate dessert than a coffee drink.
No. Starbucks introduced it on October 22, 2026, as a limited-time Halloween drink at select U.S. locations, available through Halloween. You can make this homemade copycat outside the seasonal promotion.
No. The U.S. version focuses on chocolate cake and brownie-like flavors. The Asia-Pacific version combines raspberry, blackcurrant, and mocha flavors. This homemade recipe is inspired by the U.S. drink.
Starbucks Black Cat Frappuccino (Copycat Recipe)
- Total Time: 25 minutes
- Yield: 1 serving 1x
Description
A homemade Starbucks Black Cat Frappuccino copycat made with a rich chocolate base, blended ice, whipped cream, and edible chocolate cat ears. Inspired by the limited-time U.S. Halloween drink.
Ingredients
For the Chocolate Frappuccino
- ½ cup (120 ml) cold whole milk
- 2 tablespoons chocolate syrup
- 1 tablespoon (about 5 g) unsweetened Dutch-process cocoa powder
- 1 teaspoon (about 2 g) black cocoa powder
- 1 tablespoon (about 12 g) packed light brown sugar
- ⅛ teaspoon xanthan gum
- ¹⁄₁₆ teaspoon fine salt
- 160 g ice cubes (about 1¼ cups, depending on size)
For the Whipped Cream
- 3 tablespoons (45 ml) cold heavy whipping cream
- 1 teaspoon powdered sugar
For the Chocolate Cat Ears
- 2 tablespoons (about 28 g) semisweet chocolate chips
Instructions
1. Make the chocolate cat ears. Melt the chocolate chips in the microwave in 10–15 second intervals, stirring between each. Transfer to a small piping bag. Pipe four filled triangles onto parchment paper, adding a short chocolate tab at the bottom of each. Refrigerate for 10–15 minutes, or until firm.
2. Prepare the whipped cream. Beat the cold heavy whipping cream and powdered sugar until medium peaks form. Refrigerate until ready to use.
3. Mix the dry ingredients. In a small bowl, combine the Dutch-process cocoa, black cocoa, brown sugar, xanthan gum, and salt.
4. Blend the chocolate base. Add the cold milk and chocolate syrup to a blender, followed by the dry ingredients. Blend briefly until combined.
5. Add the ice. Add the ice cubes and blend until thick and smooth, with no large ice pieces remaining. Avoid overblending.
6. Assemble the Frappuccino. Pour into a tall glass and top with whipped cream. Carefully insert the chocolate tabs of two cat ears into the cream. Serve immediately.
Notes
- Black cocoa: If unavailable, replace it with the same amount of Dutch-process cocoa. The color will be lighter.
- Xanthan gum: It can be omitted, but the drink may separate more quickly.
- Serving: Blend just before serving for the best frozen texture.
- Chocolate ears: These can be prepared one day ahead and refrigerated in an airtight container.
- Prep Time: 10 minutes
- Chilling: 15 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American-inspired