Homemade Mocha Frappe Recipe

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

1. I chill strong coffee or espresso in the refrigerator until it’s cold.

2. In a blender, I combine the cooled coffee, cocoa powder or chocolate syrup, milk, sweetener, and a generous handful of ice.

3. I blend on high until the mixture is frothy and smooth, scraping down the sides if needed for even texture.

4. I taste and adjust sweetness, adding more sweetener or chocolate if desired.

5. I pour into a tall glass, top with whipped cream (if using), and add a sprinkle of cocoa powder or chocolate shavings.

6. 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.

Print