Homemade Mocha Frappuccino

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I remember the first time I ever stepped foot inside of a coffee house.  It was Starbucks at Circular Quay, here in Sydney.  Many years ago, my husband and I had arrived early to meet some friends, so he took me into Starbucks while we waited.  We didn’t order coffee, though; we got green tea frappuccinos.  They were really delicious and I often found msyelf, from then on, visiting Starbucks for a green tea frappuccino.

It wasn’t until a few months later that I was brave enough to try a coffee-based frappuccino.  The back-story here is that I used to “sip” some of my dad’s coffee when I was very little.  It was completely black coffee.  I claimed to like it, but my dad said that it would make hair grow on my chest.  Being daddy’s little girl, I believed every thing he ever told me (even when he pretended to eat one of my toys and I burst out in tears!).  I didn’t sip any of his coffee ever again, and never drank any coffee whatsoever as I grew up.  When I was offered coffee after dinner as a guest at someone’s house, I always said no, even when my husband said I was being rude by refusing.

I’m not sure if my fear and dislike of coffee stemmed from my dad’s single quip about coffee making hair grow on my chest, but I would not touch the stuff.

But, eventually, after many visits to Starbucks for green tea and coffee-based frappuccinos, I grew curious and took the plunge.  I started ordering cappuccinos, macchiatos, lattes, mochas.  I couldn’t believe how much I enjoyed them, and how long I had missed out on them!

These days, I make my own coffee and don’t often treat myself to coffee house-style coffees while I’m out, mainly because of the cost involved.  I often use a coffee press and manual milk frother to make my coffee, but if I’m in a hurry or don’t feel like going through all the steps to make the coffee press coffee, I’ll make instant.  But I’m not a really a big fan of instant coffee; I much prefer a real coffee!

I’m digressing heaps, though.  This post is going to be about a frappuccino, and a darn good one.  I personally think it tastes better than most frappuccinos you could buy from Starbucks (or your coffee house of choice).  I’m sure it’s probably less fattening as well, as you can control what goes in it.

The recipe comes from Lindt Australia’s Maître Chocolatier, Thomas Schnetzler.  I follow Lindt Australia‘s Facebook page, which is where I found the recipe (you may need to be a fan of Lindt Australia’s FB page to actually see the recipe).


You need to start the recipe at least 4 hours before you intend on drinking your frappuccino, but preferably the day before.  It starts by making frozen frappe cubes, which is made with sugar, strong coffee/espresso (I made my espresso in my coffee press) and melted Lindt chocolate.

Making the cubes are a little tricky, I’ve found.  I’ve made this recipe twice now and had the same trouble both times.  The instructions say to dissolve the sugar in the coffee, melt the chocolate, then pour the warm coffee into the melted chocolate.  Well, I never am able to get all the chocolate dissolved and I end up with clumps of it that sink to the bottom of the bowl.  I haven’t yet found or thought of a way to remedy this situation, as it’s sort of like when your melted chocolate seizes!

I still pour the clumps into the ice cube trays though (I get 24 cubes)!  This is frozen for at least 4 hours, but overnight is recommended.  When you’re ready to enjoy an ice cold mocha frappe, pour 250ml milk (whatever milk you like; I used whole milk) into a blender, along with 12 of the frozen cubes.  The cubes don’t really loosen in the tray when you bend it, like ice cubes do, so dip the bottom of the tray in a shallow dish with a little bit of warm water, then bend the tray.  It should loosen the cubes.


Pulse the milk and frappe cubes until almost smooth.  Drizzle the inside of 2 serving glasses with melted chocolate, if you want to be all fancy like in the original recipe picture!  I used my homemade chocolate sauce to drizzle the inside of the glasses (which is the dark liquid in the jar behind the frappe in the photo), but it was too thin and quickly blended in with the frappuccino.  Fill the glasses, and top with some shaved chocolate.  Or in my case, I used cacao nibs.


Okay, I’ll admit I poured the entire mixture into just one glass for the picture!  And then, well, I might as well admit that I drank the whole thing.  How could I not, though?  It was so delicious!

The recipe can be personalized a bit.  Feel free to add a little more sugar if you’d like it to be sweeter (you can also add this just before you drink it, if you have a sip and decide you’d like more sugar).  If you don’t like coffee, the original recipe suggests replacing it with tea, such as Earl Grey.


And don’t forget, you still have another 12 cubes in the freezer for the next day!  I think this is definitely a recipe you’d want to share with friends when they come over.  They’ll think you’re an expert at making mocha frappuccinos and have been slaving away in the kitchen on this delicious icy cold drink!  Little would they know how it easy is!  Hehehe!

5.0 from 2 reviews
Homemade Mocha Frappuccino
Prep time
Total time
An icy-cold coffee and chocolate frappuccino made with Lindt chocolate.
Recipe type: Drinks
Serves: 2
  • Frappe Ice Cube Base:
  • 250ml strong coffee
  • 25g caster sugar
  • 120g Lindt Excellence 70% Cocoa, melted
  • For the Frappe:
  • 250ml milk, full cream
  • 12 frozen frappe cubes
  • Optional decorations:
  • Melted chocolate to drizzle into the glass and a little grated chocolate for the top.
  1. Dissolve the sugar in the warm coffee and mix with the melted chocolate. Stir until smooth and pour mixture into an ice cube tray. Freeze until solid. Best overnight.
  2. Place the frozen cubes and the milk into a jug of a blender and pulse until almost smooth.
  3. Pour mixture into glasses which have been drizzled with some melted chocolate and top with grated chocolate to serve.
Preparation time does not include freezing time. Allow at least 4 hours to freeze, but preferably overnight.


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  1. Atari says

    Yum, this sounds delicious! Can’t wait to try it.

    The reason for your clumping chocolate is likely due to the fact that lipids are immiscible with water. Chocolate is rather high in fat, coffee is water-based, and the two don’t really get on well without some convincing. It might help to add the coffee very slowly to the melted chocolate – just a little bit at a time, whisking or stirring very well (until it’s totally homogenous) between each addition.

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