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Homemade Mocha Frappuccino

An icy-cold coffee and chocolate frappuccino made with Lindt chocolate.
5 from 2 votes
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Course: Drinks
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Author: Thomas Schnetzler


  • Frappe Ice Cube Base:
  • 250 ml strong coffee
  • 25 g caster sugar
  • 120 g Lindt Excellence 70% Cocoa melted
  • For the Frappe:
  • 250 ml milk full cream
  • 12 frozen frappe cubes
  • Optional decorations:
  • Melted chocolate to drizzle into the glass and a little grated chocolate for the top.


  • 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.
  • Place the frozen cubes and the milk into a jug of a blender and pulse until almost smooth.
  • 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.