Make your own creamy blended frozen mocha at home, with this easy step-by-step recipe. You don’t even need to leave your pajamas!
You’ll love this blended frozen mocha drink
- Tastes like a local coffee shop beverage, at a fraction of the cost.
- Thick, whipped texture and extra chocolatey flavor!
- Quick and simple to prepare in your kitchen with just 6 ingredients.
- Easily adaptable for dairy free or sugar free versions.
- You’ll find absolutely no artificial syrups here. The rich mocha flavor comes from real coffee and high quality cocoa powder.
- If you like the popular Starbucks Mocha Frappuccinos, this refreshing homemade recipe may become your new go-to chilled coffee drink.
Also try these Sweet Potato Brownies
Full recipe video
Benefits of making your own mocha coffee at home
Frozen coffees are seemingly everywhere these days.
From Starbucks, to McDonalds, to Dunkin Donuts, you don’t have to travel far to get your summer coffee fix.
It probably comes as no surprise that these frosty coffee drinks are far from healthy. A McDonalds Frappe Mocha packs 560 calories, 70 grams sugar(!), and an entire day’s worth of saturated fat into just one 16 ounce glass.
And a Starbucks Mocha Frappuccino, weighing in with 360 calories and 54 grams sugar, is hardly much better.
Luckily, recreating these creamy blended mocha beverages at home is extremely easy and can save you hundreds of calories per serving.
Not to mention all that sugar.
Topping it with Coconut Whipped Cream barely even moves the nutrition stats on this smooth, frosty beverage.
Translation: You can top your creamy frosted mocha drink with a mountain of homemade whipped cream.
All iced coffee should come with a mountain of whipped cream.
Mocha whipped coffee ingredients
Coffee – The recipe calls for instant coffee, which provides an intense coffee flavor without watering down the drink. You may use regular or decaf coffee granules.
Milk – Use full fat coconut milk, soymilk, whole milk, or barista oat milk for extra creamy results. Or go with low calorie unsweetened almond milk if you want a light version.
Cocoa Powder – Choose high quality unsweetened cocoa powder to give the coffee beverage a bold chocolate taste. As a fun variation, swap the cocoa for hot chocolate powder instead.
Sweetener – Add your favorite sweetener of choice to taste. Options that work well include regular sugar or unrefined sugar, pure maple syrup, honey, pitted dates, or sugar free stevia or powdered monk fruit. I do not provide a specific amount of sweetener in the recipe because it depends on if you use a sweetened milk and your own personal tastes. Taste the mixture before freezing, and sweeten as desired.
Other Ingredients – The frozen mocha recipe also calls for a pinch of salt for balance and pure vanilla extract to deepen the chocolate and coffee flavors.
How to make a blended frozen mocha beverage
- Begin by combining the milk, cocoa powder, instant coffee granules, vanilla extract, salt, and sweetener in a large measuring cup. Whisk all ingredients well.
- Taste, the increase sweetener if needed. You want the mixture to taste a little overly sweet, because the intensity of the sweetness decreases once frozen.
- Pour into an ice cube tray or a shallow plastic container. Popsicle molds work too. You can do this step days in advance, for an almost instant frozen coffee whenever a craving hits.
- Once frozen, pop the coffee mixture out of the containers and into a high speed blender. (Note: If your blender is not very powerful, let the coffee ice cubes thaw a bit before processing in the machine. You can technically make the recipe in a personal blender or food processor if the frozen coffee thaws first.)
- Blend on high until thick and frosty, with a slushy Frappuccino texture.
- Top the single serving frozen beverage with whipped cream and chocolate syrup or hot fudge sauce. Or dust with cocoa powder and serve in a fancy chilled glass with a straw.
For an option without a blender, make this Vegan Iced Latte
Blended Frozen Mocha
Ingredients
- 1 cup milk of choice (240g)
- 1 1/2 tbsp unsweetened cocoa powder (7g)
- 1/4 tsp pure vanilla extract
- 1 tsp instant coffee (decaf or regular)
- 1 pinch salt
- 2 tbsp sugar or sweetener of choice to taste
Instructions
- 1. Whisk all ingredients together until evenly mixed.
- 2. Taste, then add sweetener as needed. You want it to taste a little overly sweet, as the sweetness will decrease once frozen.
- 3. Pour the mixture into an ice cube tray, shallow plastic container, or popsicle molds. Freeze. (You can do this step days in advance.)
- 4. Pop the frozen coffee into a high speed blender. Or if using a regular (not as powerful) blender, allow the coffee ice cubes to thaw enough that your machine can easily blend them. Blend on high until thick and slushy, with a texture similar to a Starbucks Mocha Frappuccino.
- 5. Serve with whipped cream and chocolate syrup if desired.
Video
Notes
More easy drink ideas
Wow, this looks so delicious!!! I was just surfing pinterest this morning and was unable to find anything that looked delicious and was (relatively) healthy 😉 This is perfect!
sure will… i will gladly do what i can for you.. and thanks for the generosity and i wish you much happy success on the continued journey to your cookbook dreams : )
Wow, this is very tasty and refreshing, when drinking on a hot day…
Better if on top, sprinkled with grated cheese 🙂
Hi.
I love your site and have a request for your updated site. Can you add in a serving size recipe calculator option for each recipe. Your recipes are often formulated for one serving and I often want to make them for a family of 5. A recipe calculator would automatically transfer the proper serving amounts for whatever multiplied serving size a viewer wants.
Thanks and keep up the good work!
Thank you for the great recipe! I have been reading your blog for a long time, but this is my very first comment. I cannot tell you how much I enjoy all of your creative food ideas. SO excited about the new website!
Hi Katie!
I just started a way of eating called “Trim Healthy Mama”; actually, that’s the name of the book that explains the whys and wherefores, as well as the how-to’s. The basic idea is that one always makes sure to have protein in each meal; to maintain one’s current weight, it’s fine to eat carbs and fats in the same meal; to lose weight, one should eat *either* carbs *or* fats with that meal’s protein.
At any rate — and I don’t know if you’ve heard of the “Trim Healthy Mama” way of eating — I am curious if you made any of the recipes you’ve created compatible with the “THM” way of eating.
If that hasn’t been a ‘thing’ on your radar, NO problem. I have a fairly good idea of what the “THM” -type recipes look like, and can figure out how many “Chocolate-Covered-Katie” recipes I can have while still remaining ‘on-plan’ with THM. In case some recipes were already designated “THM,” I thought I’d ask ( & also because I’ve often been accused of making things harder than they need to be 🙂 ).
Thanks for all the work you have done, and keep doing, to post not just desserts that won’t be bad for us, but desserts that can actually be good for us! I enjoy reading your ‘blog and gobbling up the results of your recipes that I make. 🙂
~MargoB
dear katie you are amazing keep doing you im a kid inspierd by you.