Mocha Frappe Recipe

Brew and concentrate

Brew 1 cup of strong coffee (use about twice the normal coffee grounds) and while still hot dissolve 1 tsp instant espresso powder and 2 tsp granulated sugar into it. Stir until completely dissolved. Allow the coffee to cool to room temperature (or chill briefly in the fridge for 10–15 minutes).

Combine chocolate components

In a small bowl whisk together 2 tbsp unsweetened cocoa powder and 2 tbsp chocolate syrup with a few tablespoons of the cooled coffee to make a smooth, pourable chocolate slurry. This prevents lumps when blended.

Assemble liquids

In the blender combine the cooled coffee, the chocolate slurry, 1 cup whole milk and 1/4 cup heavy cream. Add 2 tbsp simple syrup (or additional sugar to taste) and 1/2 tsp vanilla extract.

Add ice and blend

Add 2 cups of ice to the blender. Start blending on low to break up the ice, then increase to high and blend until smooth and thick, about 30–60 seconds depending on your blender. Pause and scrape down the sides once if needed. The final texture should be thick but pourable.

Adjust sweetness and consistency

Taste and adjust sweetness by adding more simple syrup or sugar if desired. If too thick, add 1–2 tablespoons milk and pulse to combine. If too thin, add a handful more ice and blend briefly.

Drizzle about 1 tbsp chocolate syrup inside a glass (optional) and pour the frappe into the prepared glass.

Top with about 1/2 cup whipped cream. Finish with a light dusting of chocolate shavings or 1 tsp cocoa powder and an extra drizzle of chocolate syrup.

Serve immediately with a wide straw and a long spoon. Stir before drinking to mix the cream through the frappe.