Homemade Frozen Mocha Frappuccino (★★★★★)

This is one I’ve made about 50 or so times already, but I started tweaking it back in March and didn’t ever get around to posting the exact recipe.  It is by no means meant to be the same as a Starbucks Mocha Frappucchino, but it’s the result of several tweaks over time to a recipe I found online that has evolved into something I like much more than a Frappucchino.  It’s far less sweet, far healthier frozen drink. (a Venti Starbucks Mocha Frappucchino has 500 calories and 79g of sugar!)

The trick to this recipe is to freeze some coffee in advance.  I personally don’t care whether it’s ice coffee or fresh brewed hot coffee that I freeze after brewing it, either way tastes great to me.  Stronger coffee tastes better in my opinion.

Homemade Frozen Mocha Frappuccino Drink (★★★★★)

1 cup (or units) of frozen coffee (the stronger, the better)
2 cups (or units) of whole milk
2 packets of stevia sweetener (or sweeten to taste)
Cocoa Powder to taste (about a level tea spoon)
Hershey’s Chocolate Syrup (a 1-2 second squeeze.  I add this because it adds a little bit of real sugar which helps with the stevia and adds a bit of “chocolate” flavor to the cocoa powder)

Originally, I added all the ingredients to the blender and blended, but lately I’ve been adding everything but the coffee and blending for about a minute on high, that whips up the milk and gives it a thicker body and creamier taste.  if I’m making more or less than normal, I add the milk and frozen coffee in their normal 2:1 ratio, but only add one stevia packet, less than normal cocoa powder and just a dab of chocolate.  That way I can add stevia, cocoa powder and/or chocolate syrup to taste.  If the coffee and milk is too strong, a few ice cubes lightens the drink up.

Personally, I like this better than anything I’ve had at a coffee shop.  I’m a fan of bitter chocolate and frozen drinks, but I don’t like overly sweet or heavy drinks.  In this recipe, the stevia works pretty well as a sweetener, although that extra bit of real sugar from the chocolate syrup really helps.

Unlike Hummus, Peanut Butter and even Banana Milk, this recipe probably doesn’t need a Vitamix or Blendtec caliber blender, but it does help a lot with the texture.  If anyone tries this in a normal blender, I’d be interested in the results.

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