Mocha Frappe Recipe

Brew and cool

Brew 1 strong shot of espresso (about 1 ounce) or 1 ounce of very strong brewed coffee. Allow it to cool for 2–3 minutes until warm or room temperature; using hot coffee will melt the ice and water down the frappe.

Dissolve cocoa and sugar

In a small bowl or cup, combine the unsweetened cocoa powder and granulated sugar. Add 1–2 teaspoons of the warm coffee (from the brewed shot) and stir to make a smooth, lump-free chocolate paste. This helps the cocoa incorporate evenly.

In a blender add: the remaining cooled espresso/coffee, the chocolate paste, 2% milk, vanilla extract, and optional syrup (if using).

Add ice cubes (about 1 1/2 cups) to the blender on top of the liquids. Secure lid and blend on high for 20–40 seconds until the mixture is smooth and thick with a slightly slushy, milkshake-like consistency. If too thin, add a few more ice cubes and pulse until desired thickness. If too thick, add up to 2 tablespoons (30 ml) additional milk and blend briefly.

If using chocolate syrup for presentation, drizzle about half the tablespoon of chocolate syrup around the inside of a 12 oz serving glass.

Pour the blended mocha frappe into the prepared glass, leaving room for whipped cream if desired.

Top with whipped cream (about 2 tablespoons). Drizzle remaining chocolate syrup over the whipped cream. Serve immediately with a wide straw.