
I created this Homemade Mocha Frappe to bring rich chocolate-coffee flavor into a cool, indulgent drink at home. It’s creamy, refreshingly frothy, and caffeinated—perfect for a pick-me-up or café-style treat without the lines.
Why You’ll Love This Recipe
I love how smooth espresso or coffee blends with chocolate and ice to deliver that bold mocha taste in a drinkable dessert. It’s easy to customize with your preferred sweetness or milk, and it makes me feel like I’m sipping a café favorite in my own kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Strong brewed coffee or shot(s) of espresso, cooled
-
Cocoa powder or chocolate syrup
-
Milk (dairy or plant-based)
-
Ice cubes
-
Sweetener like sugar, honey, or simple syrup (adjust to taste)
-
Optional: whipped cream, chocolate shavings, cocoa powder for garnish
Directions
-
I chill strong coffee or espresso in the refrigerator until it’s cold.
-
In a blender, I combine the cooled coffee, cocoa powder or chocolate syrup, milk, sweetener, and a generous handful of ice.
-
I blend on high until the mixture is frothy and smooth, scraping down the sides if needed for even texture.
-
I taste and adjust sweetness, adding more sweetener or chocolate if desired.
-
I pour into a tall glass, top with whipped cream (if using), and add a sprinkle of cocoa powder or chocolate shavings.
-
I serve immediately with a straw and stir before sipping to re-integrate layers.
Servings And Timing
This recipe yields 1 large drink or can be divided into 2 small servings.
-
Prep time: about 5 minutes
-
Blend time: 1–2 minutes
-
Total time: roughly 5–7 minutes
Variations
-
I add a shot of flavored syrup like vanilla, caramel, or hazelnut for depth.
-
I swap cocoa powder for chocolate protein powder or chocolate milk mix for an extra treat.
-
I blend in a handful of ice cream or frozen banana for a creamier frappe.
-
I use cold brew coffee instead of espresso for smoother flavor.
-
I top with a dusting of ground cinnamon, peppermint, or flavored sprinkles for flair.
Storage/Reheating
Because this is best served frothy and cold, I don’t recommend storing it. I make it fresh each time for best texture and flavor. If I need to refrigerate leftovers (undrunk), I store them in an airtight container and shake or reblend lightly before serving—but expect some ice dilution.
FAQs
Can I Use Instant Coffee Instead of Espresso?
Absolutely—I dissolve strong instant coffee in a small amount of warm water, let it cool, then use in place of brewed espresso.
Can I Make This Without a Blender?
Yes—if I don’t have a blender, I whisk coffee, chocolate, and milk vigorously over ice and shake well in a sealed jar until frothy.
How Can I Make It Mocha-Free or Lighter?
I reduce or omit the cocoa powder or syrup and substitute with vanilla or caramel flavor for a lighter coffee frappe instead.
Is There A Dairy-Free Version?
Yes—I use almond, oat, or soy milk and ensure sweeteners or syrups are vegan-friendly.
Can I Prepare This Ahead For Parties?
I don’t recommend blending too far ahead, since ice melts and separates. Instead, I pre-measure ingredients and blend fresh per serving for the best presentation and texture.
Conclusion
I love making this Homemade Mocha Frappe when I crave an easy, impressive cold drink that feels officially café-worthy. With its smooth coffee-chocolate flavor and creamy froth, it’s a satisfying and customizable treat that comes together in minutes.
PrintHomemade Mocha Frappe Recipe
This Homemade Mocha Frappe is a refreshing café-style drink that blends chilled coffee with chocolate, milk, and ice into a smooth, frothy treat perfect for a quick caffeine fix or indulgent snack.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5–7 minutes
- Yield: 1 large or 2 small servings
- Category: Drinks
- Method: Blended
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup strong brewed coffee or 1–2 shots espresso, cooled
1–2 tbsp cocoa powder or chocolate syrup
1/2 cup milk (dairy or plant-based)
1–2 cups ice cubes
1–2 tbsp sugar, honey, or simple syrup (adjust to taste)
Optional: whipped cream, chocolate shavings, or cocoa powder for garnish
Instructions
- Chill brewed coffee or espresso in the refrigerator until cold.
- In a blender, combine chilled coffee, cocoa powder or chocolate syrup, milk, sweetener, and ice cubes.
- Blend on high until smooth and frothy. Scrape sides if needed for even texture.
- Taste and adjust sweetness or chocolate level as desired.
- Pour into a tall glass. Top with whipped cream and garnish with chocolate shavings or cocoa powder, if using.
- Serve immediately with a straw and stir before sipping.
Notes
Use cold brew for a smoother mocha flavor.
Add flavored syrups like caramel or hazelnut for variation.
For extra creaminess, blend in a scoop of ice cream or frozen banana.
Dairy-free milks like almond or oat work well in this recipe.
Freshly blended is best, but if storing, reblend briefly before serving.
Nutrition
- Serving Size: 1 drink
- Calories: 120
- Sugar: 12g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg