Best Mocha Frappuccino Recipes

MOCHA FRAPPUCCINO

Steps:

• Combine all ingredients into an electric blender.
• Blend the drink until ice is crushed and drink is smooth.
• Serve drink in coffee cups and top with whipped cream and chocolate syrup (if desired).
• Add straw for ease in drinking.

STARBUCKS MOCHA FRAPPUCCINO

Steps:

• Make coffee, follow directions for your favorite brand of espresso roast coffee.
• Mix coffee, still hot, and sugar in your mixer until sugar is dissolved.
• Add milk and chocolate syrup and continue mixing, about one minute.
• Pour mix into a sealable container for easy storage.
• Store in fridge until ready to use (Note: Do not store any longer than you would milk).
• To make drink, combine equal parts mix and ice in a blender and blend on high until smooth.
• Pour into glasses.
• Top each glass with whipped cream and drizzle with chocolate syrup.
• Serve.

STARBUCKS® MOCHA FRAPPUCCINO® REPLICA

Steps:

• Mix 6 cups water and coffee in a 1/2-gallon jar (such as Ball®) until grounds are completely saturated. Steep for 24 hours at room temperature, stirring occasionally.
• Transfer the coffee to the refrigerator and chill for 1 hour.
• Place a small colander on top of a tall, lidded plastic container. Line colander with a 6-inch square of cheesecloth; fit a coffee filter on top.
• Pour about 1 cup of the coffee into the colander until filter begins to clog. Lift the corners of the cheesecloth carefully; twist the cloth and filter to extract the liquid. Drain the remaining liquid 1 cup at a time, using a new coffee filter each time. Repeat the process with the grounds, filtering 1 cup at a time; squeeze out as much liquid as you can. Refrigerate the concentrate until ready to use.
• Combine concentrate, 1% milk, and condensed milk in a 1/2-gallon jar.
• Dissolve 3 tablespoons plus 1 teaspoon sugar and cocoa powder together in a bowl of hot tap water. Add to the coffee-milk mixture; cover the jar and shake well.

MOCHA FRAPPUCCINO (SUGAR FREE)

Steps:

• Add all ingredients to blender, and blend for about 30-45 seconds until completely blended and frothy.
• Serve in a frosted glass and enjoy!

STARBUCKS' MOCHA COCONUT FRAPPUCCINO (COPYCAT)

Steps:

• Preheat oven to 300°F.
• Spread shredded coconut on a baking sheet and toast coconut in the oven.
• Stir the coconut around every 10 minutes or so for even browning. After 25 to 30 minutes the shredded coconut should be light brown. Cool it off.
• Make double-strength coffee by brewing by standard method, or make a double shot of espresso.
• Chill before using.
• To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, chocolate syrup, and sugar in a blender. Blend until sugar is dissolved.
• Add ice and blend until ice is crushed and the drink is smooth.
• Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.

LOW CARB MOCHA FRAPPUCCINO

Steps:

• Brew the coffee and add Truvia while still hot, stir until dissolved.
• Mix cold whipping cream with coffee ( This will cool the coffee down so you dont have to wait on it to cool. But if you have time you can just let it cool in the fridge or freezer).
• Place all ingredients in blender (Vita-mix works great to get it so smooth, but any will do).
• Blend until combined and smooth.
• *Options- You dont have to use the Ovaltine, which will make the carbs Very very low as most of the carbs come from the ovaltine. You can use nesquik if you dont have ovaltine.
• Can add some home made whipped cream on top (beat heavy cream and truvia or stevia until whipped).

MOCHA FRAPPUCCINO SHAKE

Steps:

• Pour coffee into an ice cube tray and freeze about 6-7 coffee ice cubes.
• Stir Splenda into milk until dissolved, then combine all ingredients in blender and blend until smooth.
• Pour into two chilled glasses and top with whipped cream then a drizzle of chocolate syrup - Yummy!

STARBUCKS MOCHA COOKIE CRUMBLE FRAPPUCCINO COPYCAT

Steps:

• Pour coffee into ice cube trays and freeze for about 3 hours (or overnight).
• Put 5 or more (depending on size) coffee ice cubes into blender and blend until there are no more chunks.
• Add in the milk and Oreos and blend well. There should be no large chunks of Oreos (it helps to crush the Oreos beforehand).
• Add Hershey's syrup, to taste, and blend.
• Pour into glass and serve immediately.
• Enjoy!

MOCHA COCONUT FRAPPUCCINO CUPCAKES

Steps:

• Cupcakes: Preheat oven to 350. Whisk egg and sugar until smooth. Add milk, butter, and vanilla; mix. Mix dry ingredients together and add to wet mixture. Mix until smooth, then add sour cream. Fold in chocolate chips. Bake 15-18 minutes. Frosting: Cream butter until smooth and creamy. Add in powdered sugar slowly. Add extracts. Continue to beat for another 6 minutes. Add milk until desired consistency is reached. Fold in coconut and mix until just combined. Frost cupcakes, then sprinkle with toasted coconut. Drizzle: Combine dry ingredients, then add 1 tsp of milk. Really mix, as you want it to be glaze-y. Add more milk is too thick; more sugar if too thin.

MOCHA FRAPPUCCINO WITH WHIPPED CREAM

Steps:

• Brew coffee needed above.
• Once coffee is done, mix in the same coffee carafe all of the following ingredients together -- 1/4 cups of sugar, milk, cocoa powder, 1 dash of vanilla and salt.
• In a separate bowl, mix heavy cream, 1/4 cups of sugar and 2 dashes of vanilla and place in a whipped cream maker for later use.
• Now blend the coffee mix and ice in a blender until desired consistency.
• Serve coffee mix with whipped cream on top and enjoy.

STARBUCKS® MOCHA FRAPPUCCINO® REPLICA RECIPE

Steps:

• Mix 6 cups water and coffee in a 1/2-gallon jar (such as Ball(R)) until grounds are completely saturated. Steep for 24 hours at room temperature, stirring occasionally. Transfer the coffee to the refrigerator and chill for 1 hour. Place a small colander on top of a tall, lidded plastic container. Line colander with a 6-inch square of cheesecloth; fit a coffee filter on top. Pour about 1 cup of the coffee into the colander until filter begins to clog. Lift the corners of the cheesecloth carefully; twist the cloth and filter to extract the liquid. Drain the remaining liquid 1 cup at a time, using a new coffee filter each time. Repeat the process with the grounds, filtering 1 cup at a time; squeeze out as much liquid as you can. Refrigerate the concentrate until ready to use. Combine concentrate, 1% milk, and condensed milk in a 1/2-gallon jar. Dissolve 3 tablespoons plus 1 teaspoon sugar and cocoa powder together in a bowl of hot tap water. Add to the coffee-milk mixture; cover the jar and shake well.

MOCHA COCONUT FRAPPUCCINO CUPCAKES

Steps:

• Coconut Frosting
• sticks of butter, softened (1 cup)
• 2/3 cups powdered sugar + more if needed
• tablespoon vanilla extract
• teaspoon of coconut extract (if you don't have this, no big deal)
• 2 tablespoons of lite coconut milk
• 2 cup shredded, sweetened coconut
• 2 cup shredded coconut, toasted
• Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla and coconut extracts, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. Continue to whip for another 4-5 minutes, continuously scrapping. If frosting is too thick, add coconut milk 1 teaspoon at a time until desired consistency is reached If it's too thin, add powdered sugar gradually until it thickens. Fold in shredded coconut and mix until just combined. Frost cupcakes, then sprinkle toasted coconut on top.
• Mocha Coconut Drizzle
• 3 cup powdered sugar
• teaspoon instant coffee powder
• teaspoons dark cocoa powder
• 2 teaspoons coconut milk
• Combine dry ingredients in a bowl, then add in one teaspoon of coconut milk. Really mix to combine, as you want it to be glaze-like and easy to drizzle. If too thick, add a drop of coconut milk and stir again. If it accidentally gets too thin, just add a bit more powdered sugar and mix.

SUGAR FREE KETO PEPPERMINT MOCHA FRAPPUCCINO

Steps:

• Place all ingredients into a high powered blender and blend until combined. Taste and adjust sweetener. Add 1/2 cup to 1 cup ice and blend until smooth.
• Top with sugar free peppermint whipped cream, shaved sugar free chocolate and sugar free peppermints.

SILKY MOCHA FRAPPUCCINO

Steps:

• In a blender, combine everything but the ice, and blend until sugar has dissolved.
• Add ice and blend until smooth (sometimes you will need a bit more ice).

MOCHA FRAPPUCCINO

Steps:

• Brew double strength coffee, Chill. Now, combine all of the ingredients in a blender, except for whipped cream. Turn setting to high, blend until all of the ice is crushed and drink is smooth. Pour into glasses. Top with whipped cream and can drizzle with chocolate syrup. You can replace the chocolate in this drink with caramel as well. Enjoy!

MOCHA FRAPPUCCINO

Steps:

• While espresso is brewing (I use a regular drip percolator and espresso), measure sugar, pectin and cocoa into a 3 cup measuring cup.
• When espresso is ready, add to the sugar mixture and stir well to dissolve sugar, pectin and cocoa. Add low fat milk and stir again. Pour into container for the refrigerator.
• When ready to use, shake the container well and you will have lots of foam. Serve as is or over ice.