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Ingredients
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Coffee base
Chocolate & sweetener
Milk & ice cream
Toppings (optional)
Method
Prepare coffee base
- 1
Brew and cool
Brew about 1 cup of strong coffee (or pull 1 shot of espresso). Allow it to cool to room temperature or refrigerate briefly. Using cooled coffee prevents melting too much ice and keeps the frappe thick.
Mix chocolate & sweetener
- 2
In a small bowl or measuring cup, whisk together the unsweetened cocoa powder and granulated sugar with 1–2 tablespoons of the cooled coffee until it forms a smooth paste (this removes lumps). Stir in the chocolate syrup until combined.
Blend frappe
- 3
Add the cooled coffee (and espresso if using), the chocolate mixture, whole milk, vanilla ice cream, and ice cubes to a high-speed blender. Secure lid.
- 4
Blend on high for 30–60 seconds, or until the mixture is smooth, frothy, and thick. Pause and scrape down the sides if needed, then blend again briefly. The finished volume should be about 16 ounces and slushy-smooth.