Copycat Our take on the Starbucks Mocha Frappuccino
Copycat Starbucks mocha Frappuccino
Our take on the Starbucks Mocha Frappuccino: strong coffee, milk and chocolate sauce blended with ice until frosty, under whipped cream and a chocolate drizzle.
- Prep
- 5 min
- Cook
- 2 min
- Serves
- 2
- Per serve
- 240 kcal
Ingredients
Method
Stir the instant espresso into the hot water in a blender jug until dissolved. If you're using cold brew concentrate or chilled espresso, just pour it in instead.
Add the cold milk, 3 tbsp chocolate sauce, the sugar and the xanthan gum, if using, then add the ice.
Blend on high until completely smooth and thick with no ice chunks left, stopping to push the ice down once if needed.
Pour into two tall glasses, top each with a swirl of whipped cream and drizzle the remaining chocolate sauce over the cream. Serve right away with a wide straw or spoon.
Tips
- The pinch of xanthan gum is what makes it taste and feel like the original: it stops the ice separating and gives that thick, smooth, slow-melting body. Too much makes it slimy, so stick to 1/8 tsp.
- Hot coffee melts the ice, so use only 2 tbsp of hot water for instant espresso, or chilled coffee. Freeze leftover coffee in an ice cube tray to use in place of some of the ice for an extra-strong version.
- For a coffee-free version for kids, skip the espresso and add 1 extra tbsp chocolate sauce.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
