Superior Mocha Frappuccino (Using Frozen Coffee)
Updated: Aug 30
Do you dump that last little bit of leftover coffee? Are you annoyed that your frappucino ends up tasting like water at the end due to all the ice melting? I have the perfect solution for you: freeze leftover coffee in ice cube trays to use in this blended coffee treat. Using coffee ice cubes creates a stronger flavored drink, and utilizes coffee you might have otherwise discarded.
As if I would fork over around 6 bucks on a coffee drink, I happen to live 34 minutes away from the nearest Starbucks (which also happens to be out of the way from my normal errands). There is no way I am purchasing a frappucino while out and about. This recipe is an economical and better tasting replacement anyways, because it uses frozen coffee instead of frozen water.
3-4 cups frozen coffee cubes
4 TBSP chocolate syrup + more for drizzle
1 cup milk
1/2 cup heavy whipping cream (you could substitute this for more milk, but this will result in a less creamy drink.)
3 TBSP sugar
Whipped cream (optional)
Add all ingredients to blender.
Blend until smooth.
Lace glass with chocolate syrup.
Pour frappuccino into glass, top with whipped cream and more chocolate syrup.
Open wallet and admire the money you saved by avoiding Starbucks.
This recipe makes approximately 4 cups of frozen coffee drink.
You may add a few tablespoons of caramel sauce to make a sweeter caramel flavored frappuccino.
My husband actually came up with the idea of freezing our leftover coffee to preserve it. He made me something similar to this recipe to test his theory that he could make a superior blended coffee drink. I now keep the freezer stocked with frozen coffee so that I can make myself a mocha frappucino anytime. It fits right in our budget, too, as I am repurposing leftover coffee instead of wasting it.