Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups strong brewed coffee, well chilled
- 1 cup cold milk (whole or 2%, or any milk you like)
- 2 cups ice cubes
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons granulated sugar (or to taste)
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of fine salt (optional)
- Whipped cream, extra cinnamon, and chocolate syrup for topping (optional)
Do This
- 1. Brew strong coffee and chill it thoroughly in the fridge.
- 2. In a blender, add chilled coffee, milk, ice cubes, cocoa powder, sugar, cinnamon, vanilla, and a pinch of salt.
- 3. Blend on high for 30–60 seconds until the ice is crushed and the mixture is thick, frosty, and smooth.
- 4. Taste; add more sugar for sweetness, more ice for thickness, or a splash of milk to thin, then briefly blend again.
- 5. Drizzle chocolate syrup inside 2 tall glasses (optional) and pour in the frappe.
- 6. Top with whipped cream, a sprinkle of cinnamon, and an extra drizzle of chocolate. Serve immediately with a straw.
Why You’ll Love This Recipe
- Café-style mocha flavor at home, with simple pantry ingredients.
- Perfect balance of coffee, chocolate, and warm cinnamon spice.
- Easy to customize: sweeter, stronger, dairy-free, or extra-chocolaty.
- Ready in minutes if you keep cold coffee in the fridge.
Grocery List
- Produce: None required (optional: cinnamon sticks or orange peel for garnish).
- Dairy: Milk (whole or 2%), heavy cream or canned whipped cream (for topping, optional).
- Pantry: Coffee, unsweetened cocoa powder, granulated sugar or sweetener, ground cinnamon, vanilla extract, fine salt, chocolate syrup (optional).
Full Ingredients
Mocha-Cinnamon Frappe Base
- 1 1/2 cups strong brewed coffee, well chilled (or cold brew)
- 1 cup cold milk (whole or 2%; use any milk you prefer)
- 2 cups ice cubes (about 260 g)
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons granulated sugar, or to taste (see notes for alternatives)
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- Pinch of fine sea salt (optional, but boosts chocolate flavor)
Optional Toppings & Garnishes
- Whipped cream (homemade or canned)
- Chocolate syrup or melted chocolate, for drizzling
- Extra ground cinnamon, for sprinkling on top
- Cocoa powder or shaved chocolate, for dusting
- Cinnamon sticks, for stirring and garnish
Step-by-Step Instructions
Step 1: Brew a strong coffee base
Brew 1 1/2 cups of strong coffee using your preferred method (drip, French press, espresso machine, or pod system). For the best flavor, use water around 195–205°F (90–96°C) when brewing. Aim for coffee that tastes a bit stronger than what you would normally drink, since it will be diluted by ice and milk in the blender.
Once brewed, let the coffee cool to room temperature, then transfer it to the refrigerator until thoroughly chilled, at least 1 hour. You can also use leftover coffee from the morning or prepared cold brew to save time.
Step 2: Get your ingredients cold and ready
For the frostiest frappe, make sure all your ingredients are cold. Keep the milk in the fridge until just before blending. Measure out the cocoa powder, sugar, ground cinnamon, vanilla extract, and a pinch of salt (if using). Fill a measuring cup or bowl with about 2 cups of ice cubes.
If you want to dress up your glasses, set out 2 tall glasses (about 14–16 oz each). Have chocolate syrup and whipped cream ready if you plan to use them.
Step 3: Load the blender with the mocha-cinnamon base
To your blender jar, add the following in this order: chilled coffee, cold milk, cocoa powder, sugar, ground cinnamon, vanilla extract, and a pinch of salt. Finally, add the 2 cups of ice cubes on top. Placing the liquids at the bottom and ice on top helps the blender catch everything more easily and blend smoothly.
Step 4: Blend until thick, frosty, and smooth
Secure the lid tightly. Start blending on a low speed for a few seconds to break up the ice, then increase to high speed. Blend for 30–60 seconds, or until the ice is completely crushed and the mixture looks thick, creamy, and uniform in color. You should not see large ice chunks; the texture should be like a thick, drinkable slush.
If your blender has a smoothie or “ice crush” setting, use that. Stop once or twice to scrape down the sides with a spatula if needed, then blend again briefly.
Step 5: Taste and adjust sweetness or thickness
Turn off the blender and carefully remove the lid. Taste a spoonful of the frappe. If you prefer it sweeter, add 1–2 more teaspoons of sugar (or your chosen sweetener). If you want a stronger coffee or chocolate flavor, add an extra splash of chilled coffee or 1 teaspoon more cocoa powder.
For a thicker, more spoonable frappe, add a few extra ice cubes and blend again for 10–15 seconds. For a thinner, more sippable drink, add a splash (1–2 tablespoons) of milk and blend just until combined.
Step 6: Serve, garnish, and enjoy
If you like a café-style look, drizzle chocolate syrup in swirling lines inside each glass before pouring. Divide the mocha-cinnamon frappe evenly between the 2 glasses.
Top each glass with a generous swirl of whipped cream. Sprinkle lightly with ground cinnamon and, if you like, dust with cocoa powder or add a small drizzle of chocolate syrup over the whipped cream. Garnish with a cinnamon stick for stirring. Serve immediately with a straw or spoon while icy-cold and frosty.
Pro Tips
- Use strong coffee: Brew your coffee on the strong side or use cold brew concentrate for a frappe that does not taste watered down.
- Chill everything: Cold coffee and cold milk blend into a thicker, icier drink and help prevent the ice from melting too quickly.
- Adjust to your blender: High-powered blenders pulverize ice quickly; for smaller or older blenders, use slightly smaller ice cubes and blend in short bursts.
- Control the sweetness: Start with the lower amount of sugar and add more at the end to suit your taste. Remember that toppings like chocolate syrup and whipped cream add extra sweetness.
- Spice carefully: Cinnamon can be strong; stick to the measured amount at first, then add a pinch more if you want a more pronounced spice note.
Variations
- Dairy-free / vegan: Use a plant-based milk such as oat, almond, or soy, and swap the sugar for your preferred vegan sweetener. Top with coconut whipped cream and a dairy-free chocolate drizzle.
- Extra-chocolaty double mocha: Increase cocoa powder to 3 tablespoons and add 1–2 tablespoons of chocolate syrup directly to the blender for an even richer chocolate flavor.
- Spiced “Mexican” mocha twist: Add an extra pinch of cinnamon plus a tiny pinch (1/16 teaspoon) of cayenne pepper for gentle heat and a more complex, cozy spice profile.
Storage & Make-Ahead
This frappe is best enjoyed immediately after blending, while it is thick and icy. It does not store well in liquid form, as the ice will melt and separate from the coffee and milk.
For a helpful shortcut, you can prep the coffee in advance:
Brew a pot of strong coffee, let it cool, and store it in the refrigerator for up to 3–4 days. You can also pour some of the coffee into an ice cube tray and freeze it; use these coffee ice cubes in place of some or all of the regular ice for an even more intense coffee flavor that will not get diluted as it melts.
If you have leftover blended frappe, you can pour it into an ice cube tray or freezer-safe container and freeze. Later, blend the frozen cubes with a splash of milk to recreate a slushy texture. The flavor will still be good, even if the texture is not quite as fluffy as fresh.
Nutrition (per serving)
Approximate values per serving (recipe makes 2 servings), prepared with 2% milk and 3 tablespoons of sugar total, without toppings:
Calories: about 210 kcal; Protein: 6 g; Carbohydrates: 33 g; Sugars: 29 g; Fat: 5 g; Saturated Fat: 3 g; Sodium: 90 mg; Fiber: 2 g; Caffeine: roughly 120–150 mg (varies with coffee strength). Adding whipped cream and chocolate syrup will increase calories, sugar, and fat.
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