Mocha Frappuccino– Easy Starbucks Copycat

This Starbucks mocha frappuccino recipe is cold, creamy, and sweet in all the right ways. It blends coffee, chocolate, and just enough maple to feel fancy — but it’s super budget-friendly and takes five minutes. Great when you want a treat that feels a little extra without leaving the house.

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Quick Summary

• Prep time: 5 mins
• Cook time: 0 mins
• Flavor: cold, chocolatey, soft-sweet
• Great for: solo nights, emotional resets, no-bake cravings

Why I Like This Recipe

Honestly, I made it on a whim and now I keep the ingredients around just in case. It tastes like the café version of a hug. Plus, you can tweak the sweetness or swap the milk and it still hits.

Ingredients

• ¾ cup brewed coffee (room temp or cold)
• ½ cup half & half (or milk of choice)
• 2 cups ice
• 3 tbsp chocolate syrup
• 1 tbsp maple syrup
• 3 tbsp sugar
• 1 tsp vanilla extract
• Pinch of sea salt
• ¼ cup whipped cream (optional)

How To Make Mocha Frappuccino

1. Blend it up: Add everything into a blender — coffee, milk, ice, chocolate syrup, maple, sugar, vanilla, salt. Blend for 1–2 minutes until smooth.
2. Pause if needed: If it gets stuck halfway through blending, stir it and go again.
3. Serve it cold: Pour into one big glass or two small ones. Top with whipped cream and drizzle more chocolate syrup if you’re feeling it.

Tips for Success

• Let the coffee cool first — hot coffee messes with the texture
• Add more ice if you want it thicker
• Oat milk works great if you’re dairy-free
• Don’t skip the salt — it deepens the chocolate

Storage and Reheating

• Fridge: Keep extra in a sealed jar for a few hours. Re-blend with fresh ice when ready.
• Freezer: Freezing is okay-ish, but texture changes.
• Reheat: Please don’t. It’s a cold drink for a reason.

Frequently Asked Questions

• Can I use cold brew instead of regular coffee?
  Yep! It’ll make it stronger and a little smoother. Totally worth it.
• What can I use instead of maple syrup?
  Honey works, or just use more chocolate syrup. It’ll still be sweet and rich.
• Can I skip the whipped cream?
  You can, but like… should you? It takes it to the next level.
• How can I make it less sweet?
  Cut the sugar to 1 tbsp, or skip the maple. Blend, taste, adjust from there.
• Can I use instant coffee?
  If that’s what you’ve got, go for it. Just make it strong and chill it first.

Common Mistakes and How to Dodge Them

• Using hot coffee: Instant regret. It melts the ice fast and makes everything watery. Let your coffee cool first.
• Skipping the salt: Seems small, but it pulls the chocolate together. Without it, the flavor’s kinda flat.
• Too much ice, not enough liquid: Makes the blender sad. If it stops moving, add a splash of milk and try again.
• Blending too long: You want thick and icy, not liquidy. Go for 60–90 seconds, not five minutes.
• Assuming it’s only a summer drink: I’ve had this wrapped in a hoodie under three blankets. Still hits.

Nutrition Facts (Per Serving)

• Calories: 300
• Fat: 11g
• Carbs: 44g
• Protein: 4g
• Sodium: 95mg
• Sugar: 38g

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