Copycat Starbucks Abracadabra Frappuccino Recipe

There’s something about Halloween drinks at Starbucks that just hits different. Maybe it’s the color clash, or the fact that you know they’ll vanish as quickly as they appeared. The Starbucks Abracadabra Frappuccino was one of those fleeting seasonal moments. Bright green matcha swirled with bloody red strawberry sauce, crowned with whipped cream and dark cookie dust. I first spotted it on a vacation photo a friend posted from Bogotá, and I remember thinking, how is this not everywhere?

I couldn’t stop thinking about it. That green glow. The witchy swirl. So I recreated it at home, and let me tell you: it’s not just good, it’s spellbinding. This copycat version blends creamy matcha with just the right pop of strawberry and that signature Frappuccino thickness that sticks around long enough to savor. No need to wait for October or fly to Latin America.

Just blend, swirl, top, and sip. It’s Halloween in a glass, any time you want it.

How to Make the Abracadabra Frappuccino

Start with a matcha-and-vanilla base, creamy but icy, with that unmistakable green color. Then swirl strawberry purée along the inside of the cup before you pour, this is what gives the drink its ribbon-like “magic” effect. Finish it off with whipped cream and crushed chocolate cookie crumble to summon the ghostly topping.

Nutrition facts (per 16 oz serving)

• Calories: 430
• Total Fat: 18 g
• Saturated Fat: 11 g
• Carbohydrates: 60 g
• Sugar: 52 g
• Protein: 6 g

Ingredients (1 serving, 16 oz)

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1 (16 oz glass)

For the strawberry swirl:

• ¼ cup strawberry purée or sauce
  (Blend ¼ cup frozen strawberries with 1 tsp sugar and ½ tsp lemon juice)

For the matcha base:

• ¾ cup cold whole milk
• ¼ cup cold heavy cream
• 1 cup ice cubes
• 2 teaspoons culinary matcha powder
• 1 tablespoon sweetened condensed milk
• 1 to 2 tablespoons vanilla syrup (to taste)
• ⅛ teaspoon xanthan gum (or ½ tsp instant vanilla pudding mix)

For topping:

• Whipped cream
• 2 tablespoons crushed chocolate cookies (Oreo-style, filling included)

Tools You’ll Need

• High-powered blender
• Measuring cups and spoons
• Tall clear glass (16 oz)
• Piping bag or spoon for strawberry swirl
• Ice cream scoop (if using frozen base)
• Straw

Instructions

1. Make the strawberry swirl

Blend frozen strawberries with sugar and lemon juice until smooth. Set aside in the fridge to chill while you prep the base. (1 min)

2. Blend the matcha base

In your blender, combine milk, cream, ice, matcha powder, condensed milk, vanilla syrup, and xanthan gum. Blend on medium speed for about 30 seconds until thick and bright green. It should be creamy but icy, not runny. (30 sec)

3. Swirl the cup

Use a spoon or squeeze bottle to drizzle strawberry sauce around the inside walls of your glass. Make 2–3 vertical ribbons so they show through once filled. (30 sec)

4. Pour and top

Gently pour your green matcha base into the swirled cup. Top with a generous cloud of whipped cream. Sprinkle crushed chocolate cookies over the top so it looks like dark Halloween soil. (1 min)

5. Sip the magic

Grab your straw and enjoy the blend of grassy matcha, sweet strawberry, and crunchy cookie bits. (forever, or until it’s gone)

Tips

• Chill your glass in the freezer for 5 minutes before swirling the strawberry. It’ll help keep the ribbons from sliding.
• Don’t skip the xanthan gum (or pudding mix). It keeps your Frappuccino thick and stops it from separating.
• Use culinary-grade matcha for the best color and flavor. Ceremonial matcha is pricey and can be too delicate for blending.
• Blend just until smooth, you don’t want the ice to completely vanish. Texture is everything here.

What to Serve With

Sweet pairings that echo the colors:

• Matcha shortbread cookies – Buttery and earthy, they mirror the drink’s green base and are subtle enough not to compete with the strawberry.
• Strawberry jam thumbprint cookies – The little burst of red in the center ties beautifully into the drink’s swirl, and their soft crumb melts between sips.
• Dark chocolate bark – Thin and snappy with some sea salt, this gives a bitter contrast that makes the sweetness of the drink feel even richer.

Savory companions that play against the sweet:

• Mozzarella-stuffed breadsticks – Warm and cheesy, they give you that salty hit that makes every sweet sip taste bolder.
• Mini chicken sliders – The creamy Frappuccino cools down the spice if you use a little sriracha mayo or jalapeños. It’s the Halloween party combo you didn’t know you needed.
• Everything bagel chips – Crunchy, salty, a bit garlicky. It’s wild, but the contrast works, especially if you treat the drink like dessert.

Texture lovers, try this:

• Candied nuts – Maple pecans or cocoa-dusted almonds add crunch and sweetness with just a touch of warmth.
• Rice Krispies treats – Chewy, airy, and nostalgic. They melt in your mouth right alongside the whipped cream.

Variations

Mini Abracadabra Shot
Cut everything in half and serve in a small 8 oz glass. Great for kids or when you just want a little sip of spooky.

Iced Abracadabra Latte
Skip the ice and blending. Instead, shake all ingredients with milk and pour over ice for a thinner but still sweet matcha-strawberry treat.

Dairy-Free Version
Use oat milk and full-fat coconut cream in place of the milk and heavy cream. Top with coconut whipped cream and crushed vegan cookies.

Boozy Witch’s Brew
Add 1 oz of white rum or matcha liqueur to the blender for an adult version. It turns a cozy drink into a late-night Halloween party sipper.

Chocolate Explosion
Add 1 teaspoon cocoa powder to the matcha blend and use chocolate syrup in place of strawberry. It turns from spooky to decadent real fast.

Ingredient Substitutes

Strawberry Purée

• Original: Homemade from frozen strawberries
• Substitutes: Strawberry jam (loosened with a teaspoon of water), blended canned strawberries, or store-bought strawberry syrup

Matcha Powder

• Original: Culinary-grade matcha
• Substitutes: Green tea powder (will be milder), or 1 green tea bag steeped in ¼ cup hot water then chilled (less vibrant)

Milk and Cream

• Original: Whole milk and heavy cream
• Substitutes: Oat milk, almond milk, coconut milk, or even evaporated milk in a pinch

Sweetened Condensed Milk

• Original: For sweetness and body
• Substitutes: 1 tbsp white sugar + 1 tbsp evaporated milk, or leave it out and increase vanilla syrup to 3 tbsp

Xanthan Gum

• Original: Keeps texture thick and uniform
• Substitutes: Instant vanilla pudding mix, ½ tsp cornstarch blended with 1 tsp cold water, or skip entirely for a thinner drink

Chocolate Cookie Crumble

• Original: Crushed Oreos
• Substitutes: Any chocolate wafer cookies, crushed chocolate cereal, or graham crackers with cocoa powder dusted over

Whipped Cream

• Original: Store-bought can or homemade
• Substitutes: Coconut whip, vanilla marshmallow fluff, or skip if you’re going minimalist

Honest Review

After a few tries tweaking the ratios, this copycat Abracadabra Frappuccino is surprisingly spot-on. The color is magic on its own, that vivid green base swirled with streaks of strawberry looks straight out of a Starbucks Halloween promo. The texture lands exactly where you want it: thick and creamy, but still drinkable through a straw. It holds its chill without separating fast, which is always the challenge with homemade Frappuccinos.

Flavor-wise? It’s a layered sip. You get that sweet, grassy matcha up front, then a tangy hit of strawberry around the edges, and finally that satisfying chocolatey crunch from the cookie topping. It’s playful and dramatic, just like the original was meant to be.

Is it identical to Starbucks? Not totally. They probably have a proprietary base with stabilizers and commercial blenders that whip it smoother. But this version gets very close in taste and delivers the same mood, fun, festive, and almost too pretty to drink.

Would I make it again? Absolutely. Especially when Halloween rolls around or I want something that feels a little weird and wonderful. Plus, it makes a killer Instagram post.