Mocha Frappe: How to Make a Blended Iced Coffee at Home

A mocha frappe is a blended iced coffee made with strong coffee, chocolate, milk and ice, whizzed until thick and slushy. At home, blend 1/2 cup chilled strong coffee, 1/2 cup milk, 2 tbsp chocolate syrup, 1 tbsp sugar and about 1 1/2 cups of ice for a 16 oz drink. Freeze your coffee into ice cubes and it stays strong to the last sip.

This guide gives you the base recipe in US and metric units, the ice-to-liquid ratio that avoids a watery or chunky drink, the coffee ice cube trick and plenty of variations.

Mocha Frappe Recipe

Makes one 16 oz (475 ml) drink. Prep 5 minutes, plus chilling time for the coffee.

Ingredients

• Strong coffee, chilled: 1/2 cup (120 ml), or 2 shots espresso (60 ml) plus 1/4 cup (60 ml) cold water
• Cold milk: 1/2 cup (120 ml), whole milk for the creamiest texture
• Chocolate syrup or sauce: 2 tbsp (30 ml), plus extra for the glass
• Sugar or simple syrup: 1–2 tbsp (12–25 g sugar or 15–30 ml syrup), to taste
• Ice: 1 1/2 cups (about 200 g), or coffee ice cubes
• Optional: pinch of salt, 1/4 tsp vanilla extract, whipped cream and chocolate shavings to top

Instructions

1. Chill the coffee. Brew it strong, at about double your usual strength, and refrigerate at least 1 hour. Hot coffee melts the ice and thins the drink.
2. Add liquids first. Pour the coffee, milk, chocolate syrup, sweetener and vanilla into the blender. Liquids at the bottom help the blades move.
3. Add ice on top. Add the ice or coffee ice cubes last.
4. Blend. Pulse 4–5 times to break up the ice, then blend on high for 30–45 seconds until thick and smooth.
5. Serve. Drizzle chocolate syrup inside a tall glass, pour in the frappe, and top with whipped cream and shavings. Drink right away.

The Right Ice Ratio for a Blended Iced Coffee

The most common mistake is too much or too little ice. A good rule: about 1 1/2 parts ice to 1 part liquid by volume.

Coffee shops often add a thickener, typically a small amount of xanthan gum, to keep blended drinks from separating. At home you can add a tiny pinch, about 1/8 tsp, for a smoother, longer-lasting texture, but it is optional. A tablespoon of chocolate ice cream or half a frozen banana also adds body.

Coffee Ice Cubes: The Secret to a Strong Mocha Frappe

Regular ice turns into water as it blends and melts, which dilutes your drink. Coffee ice cubes solve that.

1. Brew 2 cups (475 ml) of coffee at regular or slightly stronger strength.
2. Let it cool, then pour into an ice cube tray.
3. Freeze at least 4 hours, ideally overnight.
4. Store the cubes in a zip-top bag in the freezer and use within a couple of weeks for the freshest flavor.

With coffee cubes, you can even skip the liquid coffee and use only milk plus 1 1/2 cups of coffee ice for an extra-smooth drink. For mocha ice cubes, stir 2 tbsp cocoa powder and 2 tbsp sugar into the hot coffee before freezing.

Best Coffee for a Mocha Frappe

Cold temperatures and chocolate both mute coffee flavor, so choose something bold and chocolatey.

• Cold brew concentrate: smooth, low in bitterness and already cold. Our Cold Brew Coffee blend is roasted for it, and our guide on how to make cold brew coffee at home shows the method.
• Espresso: intense and classic. A dark blend like the 6 Bean Blend stands up to chocolate and ice.
• Instant coffee: the fastest option. Dissolve 1–2 tsp in 2 tbsp hot water, then add cold water to make 1/2 cup.
• Flavored coffee: brew Mocha flavored coffee for an extra layer of chocolate aroma.

Mocha Frappe Variations

• Caramel frappe: replace the chocolate syrup with caramel sauce and drizzle more on top.
• Peppermint mocha frappe: add 1/4 tsp peppermint extract and top with crushed candy canes. Love that flavor hot? See our peppermint mocha recipe.
• White chocolate frappe: use white chocolate sauce instead of dark.
• Protein mocha frappe: blend in one scoop of chocolate protein powder and use extra milk to balance the thickness.
• Dairy-free: oat milk and coconut milk both blend creamy. Check that your chocolate syrup is dairy-free too.
• Decaf: make coffee ice cubes from decaf for an afternoon treat that will not keep you up.

Curious about the drink that gave this style its name? Read the story of the accidental invention of the Greek frappe, a shaken instant coffee from Greece that is quite different from the American blended version. And if you prefer your mocha hot, here is how to make a café mocha at home.

Mocha Frappe FAQ

What is the difference between a frappe and a frappuccino?

Frappuccino is a trademarked brand name for a chain’s blended coffee drinks. “Frappe” is the general term people use for blended iced coffee at home and in many cafés. In Greece, a frappe traditionally means shaken instant coffee with ice.

How do I make a mocha frappe thicker?

Use more ice (up to 2 parts ice to 1 part liquid), coffee ice cubes, a scoop of ice cream, half a frozen banana or a tiny pinch of xanthan gum. Make sure your coffee is fully chilled before blending.

How much caffeine is in a mocha frappe?

It depends on your coffee. Half a cup of double-strength brewed coffee or a double espresso typically lands somewhere around 95–125 mg. Chocolate syrup adds a small amount too. Most healthy adults can have up to 400 mg of caffeine per day, according to the FDA.

Can I make a mocha frappe without a blender?

You can shake chilled coffee, milk, chocolate and sugar hard with ice in a jar for a frothy iced mocha, but it will not be thick and slushy. For a closer match, freeze the mixture in a shallow dish, scrape with a fork every 30 minutes like a granita, then stir in a little milk.

Blend Your Own Coffee Shop Favorite

A homemade mocha frappe costs a fraction of the café version and you control the sweetness, the strength and the toppings. Start with bold beans like the 6 Bean Blend or our Cold Brew Coffee, and add a bag of Mocha flavored coffee for extra chocolate. Every Feel Espresso order is roasted 1–5 days before delivery.