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Ingredients
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Coffee Base
Liquid & Milk
Chocolate & Sweetener
Ice & Finish
Method
Coffee Base
Brew and cool coffee
Brew a strong cup of coffee (about 1 cup). Alternatively use cold-brew concentrate. Allow it to cool to room temperature or chill in the fridge for 10–15 minutes so it doesn't melt the ice immediately.
While the coffee cools, dissolve the instant espresso powder into 1–2 tablespoons of the cooled coffee (or a little hot water) to ensure it mixes evenly.
Mix Chocolate & Milk
In a small bowl or measuring cup combine the unsweetened cocoa powder and granulated sugar. Add the chocolate syrup and the 1/4 cup cold water and whisk until you have a smooth chocolate syrup (no lumps). This helps the cocoa integrate without clumps.
Add the whole milk to the chocolate mixture and whisk until evenly combined.
Blend Frappe
In a blender add the cooled brewed coffee (with dissolved espresso), the chocolate-milk mixture, and 2 cups of ice. Secure the lid.
Blend on high for 20–40 seconds, pulsing if necessary, until the mixture is thick and slushy. If the mixture is too thin, add an additional 1/2 cup ice and blend briefly; if too thick, add up to 2 tablespoons milk and pulse once or twice.
Serve & Garnish
Drizzle chocolate syrup around the inside of a 16-oz serving cup (optional) for presentation.
Pour the blended mocha frappe into the prepared 16-oz cup, leaving room at the top for whipped cream if using.
Top with whipped cream if desired, then garnish with chocolate shavings or a light dusting of cocoa powder. Add an extra drizzle of chocolate syrup on top if you like.
Insert a straw and serve immediately. Enjoy while cold and frosty.