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Copycat Starbucks Mocha Frappuccino

You are going to love how easy this recipe is and how luscious. Enjoy!

Total Time 5 minutes
Servings 1 Large
Author Pam


  • 1/2-1 cup brewed strong coffee or espresso that has been chilled, you can use decaf too
  • 1/4 cup  milk of choice, I used almond milk
  • 1 tbsp sugar of choice, granulated or no calorie sugar substitute such as Spenda, optional
  • 1 cup ice, make sure the ice is fresh and not small little old pieces of ice, this is important for the recipe
  • 2 tbsp  chocolate syrup, plus extra for topping, regular or sugar free, Hershey is the one I used for this recipe
  • 1/4 tsp xanthan gum, optional, this is the secret that’s used in Starbucks, another option is 1 teaspoon dry instant chocolate or vanilla pudding, dry mix only
  • 2 tbsp (or more) aerosol  whipped cream, from a can, for topping


  1. In a blender add ice and and chilled coffee. Whirl a few seconds to break up ice.Add in the rest of the ingredients except whipped cream.Whirl again until creamy and thick. Taste before pouring into cup or glass. Check for thickness and sweetness. Add more ice if needed.Pour into a tall cup or glass, top off with whipped cream and a drizzle of chocolate syrup. Enjoy!