How to make a creamy, dessert-like mocha Frappuccino at home – an icy, rich, chocolatey coffee drink but a cheaper, healthier ‘copycat’ of your favorite coffee-shop version. Plus, this recipe is made using all-natural ingredients and can be made dairy-free, keto, vegan, etc!

I thought it was about time that I learned to make some of my favorite coffeehouse drinks (homemade Starbucks please!) at home. Starting with a creamy, chocolatey mocha Frappuccino recipe.

As ‘convenient’ as it is to grab your mocha frappe from a store elsewhere, by making it at home you’ll end up saving time and money (lots of it!). Plus, you are in control of the amount of sugar, type of milk, coffee, etc. Thus, you can make a drink that tastes delicious but with far less calories, sugar, and fat levels.

This is my ultimate summer chocolate-coffee drink that can be blended up in just minutes, for whenever your cravings hit (especially on hot days). And you don’t even have to leave your home for it!

The Ingredients And Variations

The Milk: I used almond milk for this. However, you can use any of your favorite dairy-free milk options (i.e., soy milk, oat milk, etc.). Optionally, you could also use dairy milk or even half and half (if you’re not watching the calories too much).

Cacao Powder: Healthy and full of health benefits. You can use cocoa powder, too, if that’s all you have. You can also add in a small about of black cacao for an ‘oreo’ twist.

The Coffee: Brewed coffee is what I always use. However, you can also use instant coffee if that’s all you have. Plus, there is even cold-brew coffee available (meaning you don’t have to wait for it to cool down, before using).

The Sweetener: My go-to is maple syrup. However, this recipe is super versatile – you can use a liquid sweetener of your choice (agave, etc) or granulated sugar. Alternatively, feel free to use a sugar-free sweetener such as erythritol.

Ice: You can use plain ice for a more diluted flavor. Otherwise, you can make frozen coffee ice cubes and blend that up – for a stronger flavor that won’t become ‘watered down’ as it melts.

The toppings: I like to include a whipped topping (whipped cream if using dairy or whipped coconut cream or cashew cream, for a dairy-free option). Optionally you can also add homemade all-natural chocolate syrup or some grated dark chocolate.

How To Make A Mocha Frappuccino

Looking past the cost-effectiveness, and healthier ingredient choice, one of the best things about this recipe is that the method is so ridiculously simple and takes just minutes to make.

The only thing you need to actively ‘think’ about is preparing the coffee- as it has to be cold when using for this recipe. You can prepare it the night before and store in the fridge, make coffee ice-cubes, or use cold-brew coffee.

Step By Step Instructions

Step 1. Prepare the coffee

First, prepare the coffee. You can use brewed, drip, or even cold-brew coffee for this recipe. Allow to brew and then you can use immediately (as hot coffee – since it’ll be mixed with ice) or leave to cool slightly/chill for cold coffee.

Step 2. Combine all the Ingredients

Add all of the ingredients to the blender and blend until thick and smooth

Step 3. Top and Serve

Before you serve, for extra indulgence, add some chocolate syrup on the inside of your glass/mason jar. Then fill it up with the Frappuccino.

You can top this Frappuccino with some coconut whipped cream (or dairy whipped cream).

Optionally you can also add homemade all-natural chocolate syrup or some grated dark chocolate.

Recipe Notes and Add-ins

• If you’re not massively keen on the flavor of coffee (as many brands use flavoring rather than actual coffee for their mochas), then you can reduce the coffee and add more milk. Just a little brewed coffee will enhance the chocolate flavor without tasting ‘like coffee’
• Add some homemade peanut butter or your favorite nut butter for additional richness and flavor.
• You can include additional natural flavorings, such as peppermint or rose water.
• For additional chocolate richness and flavor, then add in a spoonful or two of homemade Nutella.
• If you decide to make coffee ice-cubes, these can be frozen in bulk and stores in a freezer-safe bag for up to two months.
• If you want to avoid sugar/sweeteners entirely, then you could use a frozen banana for sweetness. However, this will affect the flavor.
• For an added nutritional boost then add 1/2-1 tablespoon of chia seeds.
• Top hack: For a super-quick version of this drink, combine all of the ingredients ( non-frozen) and freeze into ice-cubes. Then simply blend the ice cubes into a drinkable consistency and top with your toppings of choice.
• Side note – Starbucks and other coffee shops often add Xanthan gum to their frappe’s for a smooth consistency – as it binds the ice and milk so that it pours easily. Knowing the effect that gums can have on our gut, I prefer to go gum-free when possible and drink my frappe’s with a straw.

Related Recipes

Feel free to check out more of my iced coffee recipes and coffee-shop style drinks available on the blog. Let me know in the comments if you’d like me to make more!

• Iced Matcha Green tea latte
• Golden Frappuccino (turmeric)
• Strawberries and Cream Frappuccino (Starbucks Copycat)
• Dalgona Latte
• Iced Latte (with keto, paleo, whole30 options)
• Coconut Vanilla Bean Creme Frappuccino
• Healthy Blueberry Milkshake (Ube Blueberry Frappuccino)
• Hot and Iced Pumpkin Spice Latte (+ Frappuccino)

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If you give this iced mocha frappe recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.