Tall, Grande or Venti, Starbucks Mocha Frappuccino is a best seller. And I’m not gonna lie, it’s quite good! The thing is, it’s also a bit overpriced. Making yourself a mean mocha Frappuccino at home is easier than you think, and today I’ll tell you how I make mine.
Let’s break this famous icy coffee down, so bear with me in this one. We’re making a frozen coffee with blended ice, which is not hard at all. Still, unlike regular coffee that’s never loses its flavor, iced coffee is diluted by the same thing that makes it unique — ice. This means we need intensely flavorful, concentrated ingredients if we want this one to work.
First, we have coffee. Starbucks uses its famous ‘frap roast’ concentrate, which is basically freeze-dried (instant) coffee mixed with room temperature water. This is concentrated coffee, perhaps even more than a shot of espresso, why? Because of dilution. This means that we should make our own frap roast coffee concentrate, but we’re just adding the powdered instant espresso to our mix for similar results.
Then we have the chocolatey flavors that make mocha a mocha. Starbucks uses what they call a mocha sauce, but to be honest with you, it’s just chocolate syrup, like Hershey’s. So, use any syrup you have in hand.
Finally, we have the milk, and as you know, Starbucks adds any milk you want to your drink, so we’ll do that too. If you prefer a creamier Frappuccino, go for half and half, that’s what I do, but feel free to use whole milk, soy milk or whatever.
As for the sweetener, I believe that one ounce of chocolate syrup is more than enough to sweeten a properly iced mocha, it’s nice but not cloyingly sweet. If you want yours sweeter, by all means, use your favorite sweetener, or add more chocolate syrup to taste.
The rest is a splash of vanilla extract and whipped cream as a garnish. You’re own Starbucks Frappuccino Copycat right there; a perfect mocha ice-blended coffee that tastes like the real thing, or better!
If you’re ready, let’s make ourselves a coffee-scented, chocolate infused ice drink in just five minutes, and for a fraction of the cost of the original one.
In a blender, add the ice, the instant espresso powder, the chocolate syrup, the vanilla extract and the milk. Blend until frothy and serve.
Decorate with whipped cream.