Mocha Frappuccino

Name: Homemade Mocha Frappuccino with Sweet Cream Foam
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 cups ice; 1 bottle (13.7 oz) mocha iced coffee, chilled; 1 shot espresso, brewed and cooled; 1 tsp vanilla extract; 2 tbsp sweet cream coffee creamer; 1/4 cup heavy whipping cream; 1 tbsp simple syrup

This homemade mocha frappuccino combines brewed espresso and chilled mocha iced coffee blended with ice, finished with a silky sweet cream cold foam topping. It rivals coffee shop versions in under 10 minutes.

🌍American 🏷️Frappuccino 🏷️Mocha 🏷️Blended coffee 🏷️Iced coffee Coffee

🏷️

🏷️Drink

-0:00

jenmoralesfam04onTikTok

Total

5 min

Servings

1

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by jenmoralesfam04

-0:00

jenmoralesfam04onTikTok

Ingredients

2 cups ice
1 bottle (13.7 oz) mocha iced coffee, chilled
1 shot espresso, brewed and cooled
1 tsp vanilla extract
2 tbsp sweet cream coffee creamer
1/4 cup heavy whipping cream
1 tbsp simple syrup

7 Ingredients

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Instructions

1
Add ice to a blender cup.
2
Pour in the bottled mocha iced coffee.
3
Add the shot of espresso.
4
Add the vanilla extract and sweet cream coffee creamer.
5
Secure the lid and blend until smooth.
6
Pour the blended frappuccino into a serving glass.
7
To make the cold foam, combine heavy whipping cream and simple syrup in a separate glass.
8
Use a milk frother to whip the cream and syrup until it thickens into a foam.
9
Top the frappuccino with the sweet cream cold foam and serve immediately.

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Tips & Notes

Pro tips

Chill the mocha iced coffee and espresso completely before blending to avoid excess water from melting ice diluting the drink.
Blend the coffee base and ice first, then pour into a glass and whip the cream separately — this prevents over-blending the foam into the drink.
Use fresh ice and freeze your blender pitcher for 15 minutes before blending for a colder, thicker frappuccino texture.

Substitutions

Mocha iced coffee → Cold brew concentrate mixed with chocolate syrup (1 tbsp per cup of cold brew)
Sweet cream coffee creamer → 2 tbsp heavy cream + 1/2 tsp vanilla + 1/4 tsp simple syrup blended together
Heavy whipping cream → Heavy coconut cream (for dairy-free foam with similar richness)

Storage & make-ahead

Best served immediately. Store the blended base (without ice or foam) in the refrigerator for up to 24 hours; re-blend with fresh ice and make new foam just before serving.

Equipment

blender · whisk or immersion blender (for cold foam)

Common Questions

Can I make this without espresso?

Yes, use an extra shot of the mocha iced coffee or substitute instant espresso powder mixed with a small amount of hot water, then cooled.

How do I get the cold foam to be thick and fluffy?

Use heavy whipping cream and blend or whisk vigorously for 1-2 minutes until it reaches soft peak consistency. Chill the blender or whisk container beforehand for best results.