Deliciously Organic - Carrie Korem, FNTP

Healthy recipes, nutrition and thyroid disease information written by Carrie Korem, FNTP

Mocha Frappe

Last Updated on October 29, 2021 by Carrie Korem, FNTP

Who doesn’t love a mocha frappe? Icy, chocolaty, a shot of espresso topped with whipped cream.

For the mocha frappe recipe I blend coffee with honey, freeze it into cubes, blend it with my chocolate sauce and milk, and top it with whipped cream. The result? Sweet, organic perfection in a glass.

As you know by now, I love to put an organic twist on the stuff we love to eat and drink but isn’t always healthy for us. The frappes in coffee shops are delicious but often loaded with sugar, preservatives and unhealthy fats. Here I blend coffee with honey, freeze it into ice cubes, blend it with my chocolate sauce and milk, and top it with whipped cream. The result? Sweet, organic perfection in a glass.

For the mocha frappe recipe I blend coffee with honey, freeze it into cubes, blend it with my chocolate sauce and milk, and top it with whipped cream. The result? Sweet, organic perfection in a glass.

Serves: Makes 4 drinks

Homemade Mocha Frappe

Inspired by Food Network.

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Ingredients

  • 2 cups strong hot coffee (or an herbal coffee like Teeccino )
  • 3 tablespoons raw honey
    • Chocolate Sauce:
  • 1/2 cup unsalted butter
  • 1/2 cup cacao powder
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup whole milk (or coconut milk)
  • 1/2 cup heavy cream, whipped (you can substitute with whipped coconut milk using this method )

Instructions

  1. Whisk the coffee and honey together in a measuring cup until the honey dissolves. Cool. Pour into a 16-cube ice cube tray and freeze until solid.
  2. Melt butter over medium heat in a small saucepan. Remove from heat and cool 5 minutes or until cool to touch. Whisk in cacao powder, maple syrup, and vanilla until blended. Cool.
  3. To make 2 frappes, place 8 coffee ice cubes, 1/2 cup milk, 1/2 cup chocolate sauce, and 1 cup plain ice in a blender and blend until smooth. Pour into 2 glasses and top with whipped cream. Repeat to make 2 more drinks. Drizzle with a little chocolate sauce before serving (optional).
7.8.1.2
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https://deliciouslyorganic.net/mocha-frappe-recipe/

 

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167 Comments

  8. Elizabeth (Foodie, Formerly Fat)

    I never buy coffee drinks because I know they are filled with secret fats and sugars. But every once in a while I do have the urge to have one since mocha is one of my favorite flavors. I would make mine with decaf (since I don't consume caffeine) and use a lighter milk, like 1% and I suspect this would make me very happy! Thanks for the great recipe.
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  9. Amanda @ Easy Peasy Organic

    Carrie, you never cease to amaze me! This is incredible! Honestly, the recipes you do that I love the best are those where you re-make naughty stuff ... like this post. Or your ho-ho post. (Can't wait for that Twinkie one!) And I'll like you on FB, of course! (Want to like me, too? hee hee ... I know, a little cheeky) Amanda :)
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  15. Alison

    I LOVE your chocolate sauce recipe. My husband got me your cookbook for Christmas (He's the one that e-mailed you saying thank you for helping him win the "Best Christmas Present Award"...although I wouldn't be surprised if you got multiple emails stating such!). The first recipe I made was the coconut cinnamon ice cream. AH. It is so delicious. I was making the chocolate sauce but didn't have enough butter so I used coconut oil. Needless to say, the sauce solidified at much quicker but it was so good. I'm so excited to try the rest of your recipes.
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  32. Christina

    This looks amazing! I bet it would be really good with Mocha Teeccino. I would love to see some ideas for how to eat organically and gluten free while traveling. We have a family of five and our summer vacation has got me a bit overwhelmed. We'll be camping for over a month so we can't just bring it all in a cooler. I'm blessed to be able to only eating things from the Farmers Market or our local co-op. How do you find good places to buy supplies on the road? And how do you find restaurants that won't break the bank while fueling us up on good organic food?
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  42. Jo

    That frappe looks sinfully delicious!! I have been spending alot of time on your site lately. We are working hard to change our eating to an all organic diet and an all home cooked diet. My children are 4, 2 and a newborn and the two older kids are becoming junk food and restaurant loving babes and we are desperate to stop it. I have never been a patient person so I am working extra hard to make a few changes at a time or I know this will backfire miserably on me :) I can't wait to try more of your recipes!! I am heading over to facebook to "like" you there too Thanks!!!
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  49. Beth

    How long does your chocolate syrup last in the refrigerator? Dh has his Hershey's syrup (ugh!) although dc and I don't touch it - except to move it out of the way :). They still have a sweet tooth so your desserts with real food ingredients are very helpful. To cut costs we eat a lot of (grass-fed) ground beef but I only use 1/2 pound per recipe (for a family of 5). Last night I used 1/3 pound breakfast sausage (from pastured pigs) to season soup. I'm in a frump of ideas for that though - ground meat in cost-saving meals.
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  59. the urban baker

    You know I love all your recipes and listen to what you say with passion and intent. But, what I would really love to see on your blog this year is more of how your made the switch from your previous diet (before you got sick) to your current diet. Maybe 5 simple things you can do today to start your journey on a cleaner, more pure lifestyle. How you started, how you started making your own grain, how you store stuff, "buying your cow", etc! I wish we lived closer, you inspire me! xx
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  72. Karla B.

    I'm not picky...anything you wanted to share would be fine with me. I love my espresso drinks, so I'm glad you have included those, now and in the past. Also, like the Urban Baker, I would love to know how you made the transition. I've just recently started caring about the quality of things we put in our bodies, but am still naive on the subject. It's kind of like, I just don't know where to begin. Replace this with that...stop eating this, but eat that. I'm sure most people on here already eat organically, but I personally would find that interesting and helpful. But as far as recipes go...I'd enjoy anything you felt like sharing.
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  99. Anne Weber-Falk

    I would like to see more of where to find good things off season. I live in the Chicago area and right now it is snowing like the dickens. The selection of good quality produce right now is very poor. I get frustrated when I go to the Jewel only to find wilted and sometimes even molding fruits and vegetables. Love your recipes by the way. My family actually eats them! Yea!
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  129. Barely

    This recipe is perfect!! I love the chocolate sauce sooo much. It took a lot of willpower not to eat the whole bowl right then and there. I did over cook it though which means my butter separated but oh well. Still whipped up nicely in the blender. I did alter a bit, I don't drink milk anymore so I used coconut milk for most of it with a splash of hemp and almond milk. Delicious!! Tastes just like a store bought mocha coconut frappe! Thanks so much for this recipe, you rock!!!
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Trackbacks

  13. [...] I was given permission to share this recipe with you by Carrie Vitt, author of Deliciously Organic. You can visit her blog at: Deliciously Organic While this recipe was listed on her blog and not the cookbook, it is just another example of the “hits” we have discovered in her book. We have truly loved having this resource, Deliciously Organic, for the kitchen. (Make sure you check out our Deliciously Organic Giveaway on the main page of the blog!) I have adapted the recipe by making it large enough to serve all my family at the same time. We also have our own milk cow so we tend to make our whip cream from scratch instead of buying the heavy cream like she suggests. If you’d like to read the original recipe you can do so HERE [...]
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