How to Make a Starbucks Mocha Frappuccino

If you've been craving a mocha frappuccino but don't want to head to the local coffee shop, make one at home! Use your blender and ingredients you probably already have in your kitchen to make the classic favorite. Or make an even creamier version which adds sweetened condensed milk and half-and-half. You can even make your icy treat vegan. Just use soy or almond milk, a banana, and chocolate protein powder.

Ingredients

Classic Mocha Frappuccino

2 shots espresso, chilled OR 1/3 cup (80 ml) strongly brewed coffee
⅓ cup (80 ml) milk
1 tablespoon (8.3 g) granulated sugar
1 cup (217 g) ice cubes
2 tablespoons (30 ml) chocolate syrup
Whipped cream to serve
Chocolate syrup to serve

Makes 1 serving

Extra-Creamy Mocha Frappuccino

1 1/2 cups (355 ml) very strong coffee, chilled
1 cup (240 ml) whole milk
1/3 cup (80 ml) sweetened condensed milk
1 teaspoon vanilla extract
1/4 cup (60 ml) chocolate syrup
Whipped Cream to serve
1/4 cup (60 ml) half-and-half (optional)

Makes 6 servings

Vegan Mocha Frappuccino

1 banana
1/2 cup (120 ml) almond or soy milk
1 scoop mocha-flavored protein powder
3 tablespoons hemp hearts
2 cups (434 g) ice cubes
1/4 cup (60 ml) coconut cream, for the topping
1 teaspoon almond milk, for the topping

Makes 1 serving

Method 1

Method 1 of 3:

Blending a Classic Mocha Frappuccino

1
Blend the espresso or coffee with ice. Chill 2 shots of espresso or 1/3 cup (80 ml) of strong coffee until it's cold. Pour this into a blender and add 1 cup (217 g) of ice cubes. Put the lid on the blender and pulse the mixture until the ice is crushed.^{[1]
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- If you're short on time, you can even mix together instant coffee with very cold water. You'll need 1/3 cup (80 ml) of liquid.
2
Add the rest of the frappuccino ingredients. Take the lid off and pour in ⅓ cup (80 ml) of milk, 1 tablespoon (8.3 g) of granulated sugar, and 2 tablespoons (30 ml) of chocolate syrup.^{[2]
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- You can use any type of milk, but keep in mind that higher-fat milks will make the frappuccino creamier. You also use chocolate milk for a really sweet drink.
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3
Blend and serve the classic mocha frappuccino. Put the lid back on the blender and blend the frappuccino for 30 seconds. The mixture should become smooth and icy. Pour it into your serving glass and top the frappuccino with extra chocolate syrup and whipped cream.^{[3]
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- You can also garnish the drink with extra chocolate flakes, chips, or cocoa powder.

Method 2

Method 2 of 3:

Blending an Extra-Creamy Mocha Frappuccino

1
Measure the ingredients into a blender. Pour 1 1/2 cups (355 ml) of very strong, chilled coffee into a blender. Add 1 cup (240 ml) of whole milk, 1/3 cup (80 ml) of sweetened condensed milk, 1 teaspoon of vanilla extract, and 1/4 cup (60 ml) of chocolate syrup.^{[4]
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- The whole milk and sweetened condensed milk will make the frappuccino very rich and creamy.
2
Add ice and blend the mixture. Pour in enough ice to fill your blender to the top. Put the lid on the blender and blend the mixture until it's completely smooth. This should take 30 seconds to a minute, depending on how powerful your blender is.^{[5]
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- For even creamier drinks, you can also pour in and blend 1/4 cup (60 ml) of half-and-half.
3
Garnish and serve the extra-creamy mocha frappuccinos. Pour the frappuccinos into your serving glasses. Since this makes an entire blender full, you should be able to get about six servings. Garnish them with whipped cream and chocolate sprinkles.^{[6]
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Method 3

Method 3 of 3:

Blending a Vegan Mocha Frappuccino

1
Measure the ingredients into a blender. Peel one banana and place it in a blender along with 1/2 cup (120 ml) of almond or soy milk. Add 1 scoop of mocha-flavored protein powder and 3 tablespoons of hemp hearts. Dump 2 cups (434 g) of ice cubes into the blender.^{[7]
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- You can use any vegan milk you'd like. For an extra chocolate flavor, consider using chocolate hemp milk.
2
Blend the frappuccino. Put the lid on the blender and blend the frappuccino for about 20 to 30 seconds or until it's completely smooth. The frappuccino should foam up. Pour the frappuccino into your serving glass.^{[8]
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3
Make the coconut cream topping. If you want to make a dairy-free topping, rinse your blender out and place 1/4 cup (60 ml) of thick, coconut cream into it. Put the lid on the blender and blend the cream until it's lightened and smooth. If the cream is too thick to get out of the blender, you may need to blend in 1 teaspoon of almond milk to loosen it.^{[9]
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- The cream will whip the best if it's very cold and thick.
4
Serve the vegan mocha frappuccino. Immediately spoon the coconut cream topping onto the frappuccino. You can dust the top of the smoothie with a little cocoa powder or mocha-flavored protein powder. Stick a straw in the frappuccino and enjoy.^{[10]
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Community Q&A

Question

Can the chocolate syrup be substituted with hot, liquid hot fudge?

Community Answer

Hot fudge would take long to cool, and then would likely coagulate, so it would be advisable to just use the syrup.
Question

Do I have to wait until the coffee is cold to add it and blend?

Michele

Top Answerer

Yes. For best results, use chilled coffee. If you don't want to wait too long, put the coffee in the freezer for 15 - 20 minutes or until chilled.
Question

Do I have to use chocolate syrup?

Community Answer

No, feel free to use any type of syrup that you want. But the chocolate syrup will give it the classic mocha taste.