Cold Brew Mocha Frappe

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Tall glass of our Cold Brew Mocha Frappe recipe topped with whipped cream and chocolate sauce

Cold brew coffee.
Creamy blended milk.
Decadent dark chocolate.
Well, good morning, sunshine!

Cold brew coffee and milk ice cubes for making a Cold Brew Mocha Frappe

I’ve wanted to recreate a “frappe” or frappuccino at home for a while now since I had a full on obsession with them when they came out in like 2004. But after learning that they had enough calories to sink a boat I strayed back to my americano. Whew, muffin top averted.

Making a jug of cold brew coffee

If you’ve never had cold brew coffee you should.

The way I make it you grind bold coffee, put it in a large bowl with water, then slide it in the fridge overnight. The next morning you have fresh coffee awaiting you beside your gallon of milk and half-used carton of eggs. Easy – it’s like stowing away a personal barista in your kitchen without the temptation of an 1,800 calorie muffin on the side. Oh delight!

Making cold brew coffee for homemade Frappucinos

So in the morning, you strain your coffee. I did ours in our Chemex, which is bomb. But can also do it over cheesecloth and a strainer, or in a french press. Then you add it to a blender with frozen milk cubes and a dash of chocolate syrup, and wa-la! You have a cold brew frappe that rivals any coffee house offering. Good morning indeed.

Blender with ingredients for making a homemade Cold Brew Mocha Frappe
Pouring a glass of our homemade Cold Brew Mocha Frappe
Top down shot of a Cold Brew Mocha Frappe topped with whipped cream and chocolate sauce
Close up shot of the whipped cream and chocolate sauce atop a homemade Cold Brew Mocha Frappe
Tall glass of our Cold Brew Mocha Frappe recipe for a refreshing treat

Cold Brew Mocha Frappe

This 3-ingredient mocha frappe is made with cold brew coffee, milk ice cubes, and a dash of chocolate syrup. In other words, creamy, bold, and delicious.
Author Minimalist Baker
Top down shot of a Cold Brew Mocha Frappe topped with chocolate syrup
4.50 from 8 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 (frappe)
Course Beverage
Cuisine Vegetarian
Freezer Friendly 1 Month (as popsicles)
Does it keep? Best when fresh


  • 1 cup cold brew coffee
  • 8 milk ice cubes
  • 2-4 Tbsp light chocolate syrup


  • To prepare cold brew, place 2 cups ground coffee – the bolder the better – into a bowl, top it with 4 cups of water and place it in the refrigerator overnight. Strain in the morning and reserve the leftover in the fridge.
  • Prepare milk ice cubes in advance by pouring your milk of choice in an ice cube tray, covering lightly with saran wrap, and freezing over night. Choose non-dairy milk to make this vegan friendly. I went with 2% for an extra creamy texture.
  • In the morning, place 1 cup coffee, 8 milk ice cubes and as much chocolate sauce as desired in a blender and blend until smooth (amounts as original recipe is written // adjust if altering batch size). Serve immediately.


*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.

Nutrition (1 of 1 servings)

Serving: 1 frappe Calories: 174 Carbohydrates: 23.5 g Protein: 8.8 g Fat: 5.2 g Saturated Fat: 3 g Fiber: 0 g Sugar: 22 g

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  1. Nikki says

    The ingredients call for one cup cold brew coffee, but the instructions say two cups ground coffee. Which is it? Everything I’ve found says that the amounts of ground coffee vs whole coffee beans are equal, so it should be a 1-to-1 ratio… not 1-to-2. No?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nikki, sorry for the confusion! The instructions make extra cold brew concentrate that can be enjoyed in other recipes or as desired :) Use just 1 cup of cold brew to make the frappe. Hope that helps!

  2. Reyzl Lea says

    I made this today using coffee from my Bialetti. I added some ice at the end because my ice cubes weren’t 100% frozen. Turned out great, thanks for the recipe!

  3. Meghan says

    If you don’t freeze the milk, how much milk do you put in? And can you use flavored coffee syrups in place of the chocolate syrup? If yes, do you put in the same amount? Thanks for answering, I look forward to making this!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meghan, freezing the milk is necessary for it to thicken like a frappe. Unless you want to try freezing the coffee instead? In that case we’d suggest ~1 cup milk. A coffee syrup sounds delicious, but we haven’t tried it ourselves. We’d suggest starting with less as it may be more potent than the chocolate syrup. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, you can find those measurements by clicking “metric” beneath the ingredients header. Hope that helps!

  4. Kathy Nicholson says

    I made this with Almond Mild ice cubes, Pero coffee sub and my DIY chocolate syrup. I used 8 milk cubes approximately the same size as the ones in the photo. It came out really thin- basically like cold cafe au lait with a little crushed ice. Maybe it’s thicker with whole milk, but I’m non- dairy. I’ve had a time trying to find a DIY “frappacino” recipe that has the right consistency

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Kathy, might I suggest using coconut milk (from a can) ice cubes next time? Because of the higher fat content it helps it feel more like a milkshake!

    • Patricia Sanchez says

      I have the same question.
      I did try this re
      I like everything that I cook from here.
      Thank you!
      My son recommended it and he has the cookbook but we always ended up going to your website.
      You guys are just awesome!!

  5. Lydia @ Thrifty Frugal Mom says

    I have a thing for frappes too, but hate the massive amount of calories that come with them. I’ve been making my own at home for a couple of years now, but I always freeze the coffee, not the milk. However, your method would work better in some ways because the coffee stains the ice cube trays pretty badly, meaning you have to use one tray exclusively for that.

    I also have yet to try cold brew coffee. I really need to though, don’t I?

  6. anukampa says

    Wow….I have kept milk in my ice tray.. Will serve this after dinner tonight. I love it….am sure my hubby would also like it.

  7. Katy says

    Definitely a great recipe! … I did have an issue with freezing soy milk cubes though – they stuck to the tray and I had to chisel them out. Does almond milk act the same when frozen in ice cube trays?
    Thanks for all the great recipes!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’ve not frozen soy cubes. My almond and coconut always work great! Thanks for the kind words, Katy!

  8. Lara says

    Wow! I just made this on a somewhat chilly November morning but it totally hits the spot! I’ve been missing the occasional frappe from Starbucks ever since I went dairy free, and now I have something to satisfy my craving. Thank you!!! My husband, who isn’t vegan, slurped up the almond milk version too!

    I found that 2tbsp syrup was more than enough for me!

  9. R. Barton says

    Chocolate Mocha Frappuccino

    Here’s a sugar free, non-dairy version.
    About 110 calories per 12 oz.

    1 cup Vanilla Almond Milk
    1/2 cup Coffee Mate French Vanilla Creamer – sugar free (liquid creamer)
    1/3 cup powdered non-dairy coffee creamer
    2 Tbsp unsweetened cocoa powder
    2 Tbsp instant coffee crystals
    1 (3.25 oz) Jello Vanilla Pudding Snack Pack (prepared pudding cup) - sugar free
    2 cups ice cubes

    Blend on HIGH for 45-seconds or until smooth. Makes about. 48 oz.

    The Jello pudding cup makes a thick, rich, low calorie Frappuccino.

    • Maria Simmons says

      Hi, I tried your idea using some already made chocolate pudding I had in the fridge. Wow!!! So glad I found your comment!! It binds the ice and coffee together so nicely!! Love it!! Thank you!!

  10. Allie says

    This would be amazing with caramel sauce instead of the chocolate sauce! I’ve never thought of making milk cubes before but what a great idea. Going to try this soon! =)

  11. Beki G says

    I love cold brewed coffee! I’ve been doing it all summer. I didn’t think about frozen milk cubes but I definitely need to give it a try, maybe with coconut milk..

  12. Veronica says

    I am a cold-brewed coffee only girl-so much better! I have tried making frappe, but in a different way, and I was never completely satisfied (I froze the coffee into cubes and added milk before blending) so I will have to try it this way. Looks fab!

  13. Kelli H (Made in Sonoma) says

    I like the new header! I also like this recipe. I need to create milk cubes, but I don’t have a ice tray!

    • Karen’s Kuisine says

      Pour into a shallow baking tray and freeze then take ice pick or knife and Jab till cracks
      I make & store iced flavored coffee cubes in my freezer ready for liquor coffee drinks or just nice shakes