Starbucks Mocha Frappuccino (Copycat) is the perfect treat to recreate whenever the craving hits. Skip the trip out and make this at home.
If you’re a fan of Copycat Recipes like the Starbucks Strawberry Acai Refresher and Classic Starbucks Frappuccino, then you should definitely try this chocolatey version next.
Why You’ll Love Starbucks Mocha Frappuccino (Copycat)?
- Not only can you make this Starbucks favorite at home in minutes, it’s also easy to customize with more coffee, chocolate syrup, or sweetness to suit your taste.
- Simple to make, you only need a blender, and it costs less than a run to the coffee shop.
Sabrina’s Starbucks Mocha Frappuccino (Copycat) Recipe
If you’re a fan of Iced Sea Salt Coffee (Cold Brewed), Cold Brew Coffee, and Starbucks with their frozen drink recipes, there’s no reason why you can’t enjoy making this as well. There are so many reasons to try your hand at this copycat recipe. Skip the line at the drive-thru and create your own perfect Starbucks Mocha Frappuccino (Copycat) in a matter of minutes. Ordering these is also fairly pricey, and if you get one frequently, it adds up. Plus, making this yourself means you can easily make ingredient swaps according to dietary restrictions, or adjust the flavors to your liking. Don’t forget to check out the Related Recipes for more coffee copycats, and the Variations section for extra ideas.
Recipe Card
Ingredients
- 1 1/2 cups dark brew coffee
- 1 cup whole milk
- 1/3 cup sweetened condensed milk
- 1/3 cup chocolate syrup
- 1 teaspoon vanilla extract
- 3 cups ice
- whipped cream for topping
Instructions
- Add coffee, milk, condensed milk, chocolate syrup, vanilla extract and ice to a strong blender.
- Blend for 1 minute (on smoothie setting), then pour into cup and top with whipped cream.
- Drizzle additional chocolate syrup on top of whipped cream, if desired.
Nutrition
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Chef’s Note
A classic Starbucks frappuccino is somewhere between a coffee and a milkshake, but you can definitely make some adjustments to reduce calories. Switch out the whole milk for 2%, skim, or non-dairy milks like almond, soy, or oat. Instead of sweetened condensed milk, use light coconut cream. Finally, swap out the regular chocolate syrup for a sugar-free chocolate sauce. Keep in mind that this version won’t taste exactly like the original, but it’s a great way to get similar flavors while cutting down on fat and calories.
Table of contents
Can this be made ahead of time?
This is best served fresh, and since it takes only 5 minutes to make, it wouldn’t be worth preparing ahead of time.
How to Store
- Serve: For the best flavor and texture, serve right after blending. Don’t leave this drink out for more than an hour or so, or the blended ice will water it down.
- Store: Unfortunately, this blended drink won’t keep well in the fridge. If you’re hoping to prep it in advance, you can put it in a cup with a lid and let it stay chilled in the fridge. However, left for longer than 2 hours, it will start to melt and separate.
- Freeze: After blending you can pour it into a freezer-safe airtight container. Then place it in the freezer for up to 1 month. Place the frozen drink in the fridge to thaw before serving. You may need to stir or re-blend to combine the ingredients back together.
Variations
- Dairy-free: Use your favorite dairy-free milk like almond, oat, coconut, or soy milk. To thicken the mixture, use full-fat coconut cream. Hershey’s chocolate syrup is surprisingly already dairy-free. So you won’t have to worry about exchanging that ingredient. Omit the whipped cream as well to make it fully dairy-free.
- Flavor additions: Try adding strawberry syrup or raspberry preserves with the chocolate for a chocolate and berry combo. Add in some caramel syrup for a chocolate caramel treat. Mix in peppermint or mint extract. Blend a spoonful of peanut butter into the mix. A lot of things pair well with chocolate, so experiment!
- Chocolate Chip Mocha: Double up the chocolate flavor by adding semisweet, dark, or milk chocolate chips to the mixture. Add the chocolate chips partway through the blending process, so they’ll break down into smaller pieces without being entirely pureed into the mixture.
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