Pin
Skip the long cafe line and blend your own frosty mocha frappe at home. With only a handful of kitchen staples and a quick blend, you’ll be sipping on a sweet, chilly coffee drink in no time. There’s no fancy gear to buy and everything tastes extra fresh and bold since you’re making it yourself.
After too many expensive summer coffee trips, I finally made this at home and realized it’s super easy. Now my partner wants one every single weekend and we keep coming up with fun topping combos together.
Delicious Ingredients
- Whipped cream for topping: A cloud of this on top just makes the drink feel special every time
- Chocolate syrup: Delivers that classic mocha kick Go for good cocoa or make it homemade if you want bold flavor
- Milk: Balances out the creaminess and freezes nicely into cubes for the perfect chill
- Heavy cream: Turns everything velvety and gives you cafe-style texture
- Strong cold brew coffee: Adds that punchy flavor so every sip stands out
Tips
- Freshly opened cream and good strong coffee are the biggest upgrades for the tastiest drink
Step-by-Step Directions
- Serve and Top:
- Once it’s thick and blended, pour into your favorite tall glass Top with plenty of whipped cream if you’re feeling fancy Add extra chocolate syrup across the top for some flair
- Blend Everything Together:
- Dump the chocolatey cream mix in the blender Throw in your frozen coffee milk cubes and the last bit of cold brew Blend until totally smooth and icy Don’t forget to scrape the sides so it all gets mixed
- Blend Chocolate Cream:
- Pour chocolate syrup into the heavy cream and mix until you see no streaks Everything should look totally chocolatey
- Make Coffee Ice Cubes:
- Combine half a cup milk and half a cup of your super strong cold brew Mix them up and pour into your ice tray, then freeze for at least an hour or until frozen These cubes keep your frappe cold without turning watery
Pin
That heavy cream is my not-so-secret trick for a thick, milkshake-like texture and an even richer coffee vibe. My favorite memory is making these with my sister right before we watched a movie outside — we both agreed it was better than anything from our local coffee spot and cost so much less.
Keeping Extras Fresh
If you wind up with more than you can drink, stick it in the freezer in a jar with a lid. Let it thaw out just a little and give it a quick stir or blend when you’re ready for round two. Leftover coffee ice cubes? Keep those handy for your next frappe fix.
When Ingredients Are Missing
- Out of heavy cream? Use half and half or just milk instead It won’t be quite as creamy but still tastes great
- No cold brew left? Any kind of chilled coffee does the trick in a pinch
- No chocolate syrup? Melt chocolate chips with a splash of milk, stir until smooth, and use that instead
Fun Ways to Serve
Get creative with toppings Shake on some cocoa powder, cinnamon, sprinkles, or chocolate curls. Fancy it up for friends with chilled glasses and a straw, plus a big swirl of extra cream.
Pin
How Mocha Frappe Started
Mocha frappe takes all the icy coffee fun from American shops and mixes in a bit of European coffee house charm. The name comes from the mocha coffee bean and the Greek word frappe, which just means a shaken, chilled drink.
FAQs About the Recipe
- → How do I make the coffee flavor pop?
Try brewing your coffee extra strong, or go for espresso for that bold kick.
- → Can I use a milk other than whole milk?
Definitely. Swap in oat, almond, or anything else you like—pick what tastes best to you or fits your diet.
- → Can this work without heavy cream?
Sure, just use half-and-half or even more milk. It won’t be quite as rich, but it’ll still taste good.
- → What's a good way to make it less sugary?
Mix in some cocoa powder and a squeeze of agave or maple syrup instead of store-bought chocolate syrup.
- → Any tips for a really smooth blend?
Make sure those cubes are totally frozen and run everything through the blender until it’s silky.