This last week has been the most insane, chaotic, and exhausting week I’ve had in awhile. I wish I could report to you I had some exciting news to explain my lack of posting here or a thrilling new project which has been occupying my time. The truth is… life as a stay-at-home mom of three kids can sometimes zap all my energy and time, leaving none left to recharge and do the fun things I enjoy, like posting here and sharing with you. This week I’ve been in survival mode, attempting (and failing miserably) to keep my head above the busy waves of life. The reason this week has been so crazy is because we’re wrapping up the end of the school year tomorrow. This means every other activity my daughters are involved with are all finishing as well. We’ve attended end of the season parties, ceremonies and class picnics with more to come this weekend. This is on top of our already busy schedule. I’m whining and I know it – sorry. Full on exhaustion has kicked in. I’ve been averaging 4-5 hours of sleep each night trying to catch up on things and more importantly, comfort Eli. He’s been sick the last few days and when he’s miserable, I’m miserable. The poor little kid won’t eat, has a hard time sleeping, and has been clinging to my arms for comfort. This leaves for one tired mama who’s been relying on coffee as her choice of therapy. What I have for you today is a recipe for mocha frappucino adapted from my original Starbucks Frappuccino recipe I posted last year. I think it’s appropriate I post my version of a mocha frappucino because I’ve been making 2 of them daily this week to keep me going through the day. This recipe is very flexible and don’t worry if you don’t have an espresso maker. Strong coffee will work just fine. I hope to be back to posting something new and fresh for you soon. In the mean time, please enjoy a nice blended coffee drink for me.
Alice’s home version of Starbucks Mocha Frappuccino Recipe
Ingredients:
1.5 cups of crushed iced
3/4 cup of milk
2-1 ounce shots (2 ounces total) espresso *read below using coffee as a substitute
1 tbl. of sugar (more or less depending on preference)
2 tablespoons chocolate syrup
*optional whipped cream in a can or freshly made and chocolate syrup
*If you don’t have an espresso machine, use 3/4 cup of double strength (strong) coffee mixed with 1/2 cup of milk and increased crushed iced amount by 1/4 cup.
Directions:
Blend all the ingredients except the whipped cream in a blender for 45 seconds. Pour into a tall glass and top off with whipped cream and garnish with chocolate syrup. Best served with a straw. Enjoy!
**Other Variations**
*Use splenda, flavored coffee syrups, or flavored coffee creamers for a portion of the milk. For a richer beverage, use half and half (Low-Carb), or heavy cream for a portion of the milk.
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{ 33 comments… read them below or add one }
This would help anyone through a crazy day. Looks delicious. Hope your summer is more restful.
At home Frappuccino’s would be the perfect solution to the left over coffee in the pot. I detest reheating it. Now I don’t have to.
We’re all entitled to a little whining.
Enjoy your caffeinated de-stressifiers. They look delish.
Droolicious! Thanks for sharing!
I make this in a similar way, but with many more calories–by using ice cream instead of milk!
This is a tough time of year for parenting. I think it was made even harder when daylight savings was moved to be earlier – baseball was “like forever”!
You’re amazing doing all you do!
I love adding Chocolate Ice-cream to mine …
Dear Alice, hope the weeks ahead will be easier on you. Hope Eli gets well soon too!
Can’t wait to try the mocha frappucino now that I have an espresso machine.
Do you make your own chocolate syrup too?
Thank you everyone for your sweet words of encouragement.
Ky: I do make my own chocolate syrup sometimes but not often unless I’m baking and have extra in my refrigerator. I usually just ganache which can be found on this site. A spoonful of this decadent chocolate mix makes everything and anything better.
Looks so good! I’ll be printing this recipe!
Carmen
Isnt it amazing how easy it is? And how much healthier and cheaper you can make it? I worked at Starbucks for a long time and I made my own “fraps” with nothing that is in the real ones…too much fat and sugar for me. Mine were iced coffee, espresso, ice, splenda, and sf vanilla syrup. yummmmmm
Our school ended last week and I know EXACTLY what you mean. End of May and early June feel like an Iron Man triathlon – you just keep hanging on and hope to survive it!
Sorry to hear you have had such a rough week… Hopefully things slow down soon and you can get a break and some rest! I have to say that your frappuccino looks wonderful. I am craving one now!
I am walking over to my blender right after writing this to make one of these frappucinos. Will report back.
I’m sorry you had such an exhausting week and I hope summer brings you some relaxation (and sleep!)
Okay, I am sipping on this right now and it is fabulous! Thank you, Alice.
Your drinks always look so00 delish!
You rock
Thank you once again for a fabulous recipe. I hope the sun is shining today at your house, and that the craziness subsides soon.
I feel you! I am having the same two weeks. I cannot wait for this school stuff to be over. I’ve been mainlining iced coffee but this sounds even better.
I have never had one of these… and with the calorie content I am not sure I should ever try one. By the looks of your sweet creation.. I would be HOOKED FOR LIFE!
Blessings-
Amanda
Hi Alice!
This looks amazing and ever since i tried one of these frappuchinos at starbucks I have been craving one ever since! The problem is that i live in Denmark and we only have 1 starbucks in the whole country so it isn’t easy getting one of these. Another problem is that we use some other measurements here in Denmark and I would like to ask you how much “1 tbl. of sugar” is. Is it an abbreviation of “tablespoon”? I noticed that you used the word tablespoon with the chocolate syrup, so I just wanted to make sure. And do you know how much “1 cup” is in dl?
I hope you can help me – or any other person who knows this. Thanks!
I’ve been making these a lot lately and they are SO good! I am on a gluten-free diet so I can’t drink the starbucks frappuccinos because of the mix they use plus these are a lot less expensive! I added a banana to it one day and it was delicious. (if you like bananas).
I make the hot Cafe Mochas like Starbucks all the time at home, but I never do the iced drinks. I will definitely give this a whirl! (Get it? Whirl. Blender. I’m a dork.) Thanks for the recipe!
I was wondering if you could use instant espresso powder. Has anyone tried this?
Hey all!
However… it WILL save me serious bux and so I am testing every home recipe I can find along with experimenting myself. I’ve found that you can use splenda, {no carbs} cocoa powder {unsweetened, very low carbs} heavy cream {diluted, to substitute for the milk….. again… much lower carb count} espresso and ice. I need a new {BETTER} blender though! HA! I hate the ice chips that are left behind cause of my cheapo blender… and I’ve burned up several so am considering a VitaMix {even though they are WAY expensive… but you can do a LOT with them! Anyway…. just wanted to say thanks for your recipe and Rock On!
Just found your blog and have to comment. I drank at least ONE Mocha Frapp from Starbucks every morning for the past ten or more years. When they changed the recipe it was GROSS!! All I can taste are the chemicals.
I lacked heavy whipping cream at the time I found this recipe and waiting was not an option. haha!
Whole milk tasted fine, but I would totally use the cream next time!
How much coca powder do you use?
Hi Matt,
I use chocolate syrup and not cocoa powder. 2 tablespoons is what I use.
Hi Alice. Just bumped into your website. Thanks for the recipe. Gonna try soon…
i’m going make my own frappe right now at home.
Thanks so much for the recipe. I made a reduced calorie version of a Starbucks Mocha Frappuccino from this recipe substituting: unsweeetened almond milk for the milk, sugar free sweetener (Splenda,Equal) for the sugar, and No Sugar Added Nestle Chocolate Nesquik, and it turned out delicious ! By the way, a less expensive alternative to the expensive Vitamix, is the best low cost blender I have found that I use almost daily: Hamilton Beach Wave Station Express Dispensing Blender (sold by Kmart) for around $23.00. It’s even made especially for frozen drinks. I highly recommend it. I hope my suggestions help you all, the way this recipe helped me come up with my own reduced calorie version.
I did this; it was heavenly.
My spur-of-the-moment adaptation utilized whole milk, 1 tsp of pure vanilla extract and a “Small” Keurig cup of robust coffee and the ingredients listed here. A thick, fluffy head was achieved which lent a delightful texture to the drink. I would probably use more ice with my next creation to thicken the body.
I perpetrated several methods of assault and battery against 3 ice cubes until they were crushed small enough to fit into my serving size one-touch-blender. Given the lack of water-tight seal on the personal-sized blender, I wrapped the whole unit in a towel, depressed the “Hi speed” button and let fly, about 1 oz being sacrificed to the process.
Worth it.
Alice: Can this frapp work with water if you don’t have milk?
This was amazing as soon as I saw it I had to make it Thanks for this wonderful idea so I dont always have to beg to go to starbucks
Thanks for sharing your recipe!
Cakes and coffee go together very well, and I make variations with Silk soy milk.
I usually make a pot of double strong coffee and mix about 9 tablespoons of coffee in with it. This makes about a half gallon. I store it in the fridge. When I want to make a Frappucino, I just take it out and mix it with an equal portion of either vanilla or chocolate soy milk. For frozen I just blend with ice in the smoothie maker. Frappucino and cupcakes make Dallas happy!