Homemade Starbucks Mocha Frappuccino (Copycat)

Why You’ll Love This Recipe

• Creamy, chocolatey, and café-style in just 10 minutes.
• Costs less than a coffee-shop run and uses pantry staples.
• Customizable sweetness, chocolate level, and dairy choices.
• Thick, sippable texture that stays frosty with a simple pro trick.

Grocery List

• Produce: Optional mint sprigs (garnish)
• Dairy: Whole milk; heavy cream (or canned whipped cream)
• Pantry: Espresso or strong coffee, chocolate syrup, vanilla extract, powdered sugar (for whipped cream), fine sea salt, xanthan gum (optional), simple syrup (optional), cocoa powder (optional)

Full Ingredients

For the Mocha Frappuccino Base

• 2 shots espresso (60 ml), freshly brewed at 195–205°F and cooled (or 1/2 cup/120 ml strong brewed coffee, chilled)
• 1 cup cold whole milk (240 ml)
• 2 cups ice cubes (about 280 g)
• 3 tbsp chocolate syrup (45 ml)
• 1/4 tsp pure vanilla extract (1 ml)
• 1 small pinch fine sea salt
• Optional texture boost: 1/8 tsp xanthan gum (about 0.3 g)
• Optional sweetness: 1 tbsp simple syrup (15 ml), to taste

For the Whipped Cream & Drizzle

• 1/3 cup heavy cream (80 ml), very cold
• 1 tsp powdered sugar (4 g), or to taste
• 1/8 tsp vanilla extract (0.6 ml)
• 1 tbsp chocolate syrup (15 ml), for drizzling
• Optional: 1 tsp unsweetened cocoa powder, for dusting

Optional Garnishes

• Chocolate shavings
• Fresh mint sprigs

Step-by-Step Instructions

Step 1: Brew and chill the espresso

Brew 2 shots (60 ml) of espresso using water at 195–205°F. If you don’t have an espresso machine, brew 1/2 cup (120 ml) very strong coffee. To chill quickly, pour the hot espresso into a shallow bowl and place it over an ice bath or in the freezer for 5 minutes. Cold coffee helps keep the drink thick and frosty.

Step 2: Make the whipped cream and prep the glasses

In a medium, chilled bowl, whisk 1/3 cup cold heavy cream with 1 tsp powdered sugar and 1/8 tsp vanilla until soft peaks form, 1–2 minutes by hand or 30–45 seconds with a handheld mixer. Alternatively, use canned whipped cream. Optional: Drizzle a small spiral of chocolate syrup inside two chilled 12–14 oz glasses for that coffeehouse look.

Step 3: Load the blender in the right order

Add to the blender pitcher: 1 cup cold whole milk, the cooled espresso, 3 tbsp chocolate syrup, 1/4 tsp vanilla, and a pinch of salt. Sprinkle 1/8 tsp xanthan gum evenly over the surface if using (prevents clumps). Add 2 cups ice cubes on top. Liquids first, ice last ensures a smooth blend.

Step 4: Blend until thick and frosty

Blend on high for 30–45 seconds, pulsing a few times to crush the ice before going full speed. The texture should be creamy and spoonable, with no large ice shards—think soft-serve meets milkshake. Ideal serving temperature is about 34–40°F (1–4°C).

Step 5: Fine-tune sweetness and thickness

Taste. For more chocolate, add 1–2 tsp chocolate syrup; for more sweetness without extra chocolate, blend in up to 1 tbsp simple syrup. If too thick, blend in 2–4 tbsp cold milk or coffee. If too thin, add a handful of ice and blend 10–15 seconds more.

Step 6: Pour and garnish

Pour the mocha frappuccino into the prepared glasses. Top generously with whipped cream. Drizzle 1 tbsp chocolate syrup over the tops (split between both glasses). Optionally dust with a pinch of cocoa powder or add chocolate shavings.

Step 7: Serve immediately

Serve right away with a wide straw. The drink will stay thick for several minutes; if it softens, a quick stir or a few minutes in the freezer brings it back.

Pro Tips

• Use coffee ice cubes for extra coffee flavor without dilution: freeze leftover brewed coffee in trays.
• Sprinkle xanthan gum across the liquid, not in a clump, for the silkiest, stable texture.
• Keep everything cold—glasses, milk, and espresso—to maintain that thick, café-style consistency.
• Swirl a little chocolate syrup inside the glass before pouring for a classic mocha ribbon effect.
• Blend just until smooth; over-blending warms the drink and thins the texture.

Variations

• Dairy-Free/Vegan: Use oat or almond milk, coconut whipped cream, and a vegan chocolate syrup.
• Lightened-Up: Use 2% or skim milk, skip the simple syrup, and top with a modest amount of light whipped cream.
• Peppermint Mocha: Add 1/8–1/4 tsp peppermint extract to the blender and garnish with crushed peppermint candy.

Storage & Make-Ahead

Best enjoyed immediately. For make-ahead, brew espresso in advance and chill or freeze into coffee ice cubes (up to 2 weeks). You can also pre-measure the chocolate syrup and vanilla in a small jar to speed things up. If you have leftovers, freeze in an ice cube tray and re-blend with a splash of milk for a quick frappuccino later. Whipped cream can be made up to 24 hours ahead; keep covered and chilled.

Nutrition (per serving)

Approximate: 320 calories; 18 g fat (11 g saturated); 38 g carbs; 34 g sugars; 5 g protein; 120 mg sodium. Values will vary with milk type, syrup brand, and toppings.