Top down shot of glasses of our Peppermint Mocha Frappe recipe topped with fresh mint leaves
5 from 2 votes

Peppermint Mocha Frappe with Coconut Milk

A chilled mint mocha in blended form. The addition of coconut milk adds an additional refreshing factor and makes it extra creamy. Enjoy as a breakfast companion, afternoon treat or evening dessert wit ha short of coffee liqueur.
Author: Minimalist Baker
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 (large drink)
Category: Beverage
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 Week
Does it keep? Best when fresh.


  • 1 cup strong brewed coffee (french press and cold brew work best here)
  • 8 coconut milk ice cubes (or other milk* // 3/4 cup full-fat coconut milk yields ~8 cubes)
  • 1/4 scant tsp natural peppermint extract*
  • 2 Tbsp light chocolate syrup
  • 1 Tbsp cocoa powder


  1. The night before prepare your coffee and chill it in the fridge so it's cold in the morning. Also pour your coconut milk (or any milk) into an ice cube tray - you'll need at least 8-10 - cover with plastic wrap and freeze.
  2. In the morning add all ingredients to a blender and mix until well combined, adding an extra milk ice cube if needed. Taste and adjust flavors as needed.
  3. Serve immediately or chill/freeze for later. Whipped cream, chocolate syrup and fresh mint make lovely toppings.


*You can use light coconut milk or another milk, but full-fat coconut will yield a creamier frappe. Plus, it's vegan friendly.
*Higher quality peppermint extract goes a long way. Mine was technically peppermint oil, so spring for that if you can.
*If you're not a huge mint fan, hold back on the extract a little - adding just one or two drops at a time.
*Prep time does not include overnight freezing.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 1 large drink)