Frozen Mochaccino

If you lust after those frothy frozen coffee drinks at your local coffee shop, then this mochaccino recipe is for you. This easy homemade version uses low-fat milk, cocoa powder, coffee and just a little bit of maple syrup, so it has a fraction of the calories of a traditional version. (A small mocha frappuccino at Starbucks is 270 calories!) Coffee ice cubes, made by freezing coffee in an ice cube tray, make this drink frosty and give it a big, strong coffee flavor.

Frozen Mochaccino

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup double-strength brewed coffee or espresso (see Tip)

  • 1

    cup low-fat milk

  • 2

    tablespoons unsweetened natural cocoa powder (not Dutch-process), plus more for sprinkling

  • 2-3

    tablespoons pure maple syrup

  • teaspoon vanilla extract

  • 1-2

    ice cubes, if needed


Freeze coffee in an ice cube tray until firm, at least 4 hours or overnight. Combine the frozen coffee cubes, milk, cocoa, maple syrup to taste and vanilla in a blender. Pulse until smooth, adding plain ice cubes if you want it thicker or a little water if you want it thinner. Divide between 2 glasses, dust with a little cocoa powder, if desired, and serve immediately. Make Ahead Tip: Equipment: Ice cube tray Tip: Double-strength coffee or espresso gives you the best coffee flavor when making blended or iced coffee drinks. If the coffee isn’t strong enough, the drink will taste watered-down. To brew double-strength coffee, use twice the amount of grounds as you normally would for a regular cup of coffee. Espresso is strong enough brewed regularly.


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