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One tall glass of mocha frappé: a thick, frosty light-brown blended coffee drink with a dusting of cocoa powder on top, on a sweep backdrop (AI-generated photo)

Breakfast · Coffee shop

Mocha Frappé

Icy blended mocha with real espresso.

5 min totalMakes 2 glasses
High-proteinMethod in ProVegetarian

The coffee-shop frappé is mostly sugar syrup and ice. This one blends ultra-filtered milk, a frozen banana and a scoop of whey per glass with real espresso and cocoa, so it's thick, chocolatey and properly filling. It takes five minutes and a blender.

Ingredients

For 2 glasses.

  • 2 cups ultra-filtered 2% milk (480 g)
  • 2 scoops unflavored whey protein isolate (about 2/3 cup)
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons pure maple syrup
  • 1 frozen banana, sliced
  • 2 shots espresso, cooled
  • 1 cup ice

Method

  1. Blend everything on high for 45 seconds until thick and smooth. Pour into 2 tall glasses and dust with a pinch of cocoa.

Tips

  • Freeze banana slices ahead so you always have the base ready.
  • Brew the espresso strong and chill it; hot coffee melts the ice.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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