Peppermint Mocha Frappuccino
There’s nothing quite like that first sip of a perfectly crafted peppermint mocha frappuccino.
You know that feeling when the cool, creamy chocolate hits your taste buds? Then comes that refreshing peppermint kick that makes your whole mouth tingle. I’ve been obsessed with this drink ever since I found out how easy it is to make at home.
No more waiting in long Starbucks lines or paying crazy prices for something you can whip up in your own kitchen. This recipe is so simple, it’s almost embarrassing. Just three ingredients and you’re good to go!
Why You’ll Love Peppermint Mocha Frappuccino?
- It’s packed with rich chocolate and refreshing peppermint flavors.
- You can make it in just minutes with the ingredients.
- It’s perfect for hot days when you need caffeine.
- The slushy texture makes it feel like a special treat.
Ingredients You’ll Need
Strong Black Coffee: I brew this extra strong because it gets diluted when frozen into cubes. You want that coffee flavor to really shine through all the other ingredients.
Chocolate Milk: This is your creamy base that gives you that mocha taste. I love how it blends with the coffee to create that perfect chocolate-coffee combo.
Peppermint Extract: Just a tiny bit goes a long way here. This is what transforms your regular mocha into something magical and festive.
Sugar: Sometimes you need a little extra sweetness to balance everything out. I always taste first before adding any.
Whipped Cream: Not required, but trust me, it makes everything better. The fluffy texture on top is like the cherry on your sundae.
How to Make Peppermint Mocha Frappuccino?
It’s simple to make…. Just blend all the ingredients until you achieve a perfectly slushy and delicious consistency.
Step 1: Freeze your coffee overnight in ice cube trays. Use 2 cups of strong black coffee and freeze in 2 standard ice cube trays.
Step 2: Add frozen coffee cubes to your high-powered blender. You’ll need about 24 coffee ice cubes for the perfect consistency.
Step 3: Pour in chocolate milk—start with 1 cup and add more if needed. The amount depends on how thick you like it.
Step 4: Add peppermint extract—just ¼ teaspoon is perfect. Too much will make it taste like toothpaste, trust me on this one.
Step 5: Blend everything starting on low speed, then gradually increase. Blend for 30-45 seconds until it’s perfectly slushy.
Step 6: Taste and adjust—add more milk for a thinner consistency or 1-2 teaspoons of sugar if you want it sweeter.
Step 7: Pour into glasses and top with whipped cream and chocolate chips if you’re feeling fancy. Serve immediately while it’s still perfectly cold.
Tips for the Best Mocha Frappuccino
Here are my tried-and-true secrets for making this drink perfect every single time you make it.
- Use strong coffee. Weak coffee gets lost in all the other flavors and tastes watery.
- Freeze coffee completely overnight. Partially frozen cubes won’t give you that perfect slushy texture you want.
- Start with less peppermint extract. You can always add more, but you can’t take it back.
- Use a high-powered blender. Regular blenders struggle with frozen coffee cubes and won’t blend smoothly.
- Serve immediately after blending. This drink is best enjoyed right away before it starts melting.
Variations and Substitutions
You can easily customize this drink to match your taste preferences or dietary needs perfectly.
- Swap chocolate milk for regular milk plus chocolate syrup for more control over sweetness.
- Use dairy-free chocolate milk and coconut whipped cream to make it completely plant-based.
- Add a shot of espresso for extra caffeine kick when you really need energy.
- Try vanilla extract instead of peppermint for a classic mocha flavor without the mint.
- Blend in a frozen banana for extra creaminess and natural sweetness without added sugar.
Common Questions
Can I make this without a high-powered blender?
Yes, but you’ll need to let the coffee cubes sit for 5-10 minutes to soften slightly. A regular blender works, but might leave some chunks.
Can I use instant coffee instead of brewed coffee?
Absolutely! Mix 2 tablespoons of instant coffee with 2 cups of cold water. It won’t taste quite as rich, though.
What if I don’t have peppermint extract?
You can use mint leaves instead—blend 6-8 fresh mint leaves with the other ingredients. The flavor will be milder but still delicious.
Is peppermint mocha frappuccino seasonal?
Most coffee shops only serve peppermint mocha during the winter holidays. But making it at home means you can enjoy this flavor anytime you want.
Peppermint Mocha Frappe
Ingredients
- 2 cups strong black coffee for freezing into cubes
- 1-1½ cups chocolate milk
- ¼ teaspoon peppermint extract
- 1-2 teaspoons sugar (optional)
- Whipped cream for topping (optional)
- chocolate chips (optional)
Instructions
- Freeze the coffee: Pour 2 cups cooled strong coffee into ice cube trays and freeze overnight completely.
- Add coffee cubes: Place 24 frozen coffee cubes into your high-powered blender container for best results.
- Pour chocolate milk: Add 1 cup chocolate milk to start, adding more later if needed for consistency.
- Add peppermint: Measure ¼ teaspoon peppermint extract and add it to the blender with other ingredients.
- Blend ingredients: Start blending on low speed, then increase gradually and blend for 30-45 seconds until slushy.
- Taste and adjust: Add more milk for a thinner texture or 1-2 teaspoons sugar if you want it sweeter.
- Serve immediately: Pour into glasses, top with whipped cream if desired, and enjoy right away while cold.
Notes
- Make sure your coffee is completely cooled before freezing to prevent ice crystal formation.
- Strong coffee is essential because freezing dilutes the flavor significantly when you blend it.
- Start with less peppermint extract since you can always add more to taste preferences.
- This recipe makes about 4 cups total, which is perfect for sharing with someone special.
- Use any type of chocolate milk you prefer – regular, low-fat, or dairy-free all work.
