This chocolate almond coffee frappe is a creamy, icy blended drink that combines strong coffee, rich chocolate, and nutty almond flavor into one refreshing glass. It works because the coffee is frozen into cubes first, so the drink stays cold and intense without getting watered down as it blends. With just a handful of ingredients and a blender, you can make a café-style frappe at home in about 10 minutes.
Ingredients
- 1 cup strong brewed coffee, cooled (use 2 shots espresso or 1 cup drip coffee)
- 1 cup milk (dairy or any non-dairy milk like almond, oat, or soy)
- 2 tablespoons chocolate syrup (plus more for drizzling)
- 1 tablespoon almond butter (or 1/4 teaspoon almond extract)
- 1–2 tablespoons sugar or sweetener of choice (adjust to taste)
- 1 cup ice cubes (about 8–10 cubes)
- Whipped cream for topping (optional)
- Chocolate shavings or sliced almonds for garnish (optional)
Instructions
- Freeze the coffee: Pour the cooled coffee into an ice cube tray and freeze for at least 4 hours, or overnight. This step is key—using regular ice will dilute the frappe.
- Combine ingredients: In a blender, add the frozen coffee cubes, milk, chocolate syrup, almond butter (or extract), and sweetener. Add the plain ice cubes as well.
- Blend: Start on low speed, then increase to high and blend for 30–45 seconds until smooth and frothy. If the mixture is too thick, add a splash of milk; if too thin, add a few more ice cubes.
- Taste and adjust: Taste the frappe and add more chocolate, almond, or sweetener if desired. Blend briefly to combine.
- Serve: Drizzle chocolate syrup inside two glasses, pour the frappe over, and top with whipped cream, chocolate shavings, or sliced almonds if using.
- Enjoy immediately: Serve with a straw or spoon, as the frappe will start to separate as it sits.
Tips
- Use strong coffee: Since the coffee is diluted by milk and ice, use a bold brew or espresso. Cold brew concentrate works great too.
- Don’t skip freezing the coffee: Regular ice cubes will melt and make the frappe watery. Freezing the coffee keeps the flavor intense.
- Adjust sweetness: Chocolate syrup already contains sugar, so start with 1 tablespoon of sweetener and add more to taste. You can also use sugar-free syrup or omit sweetener entirely.
- Make it dairy-free: Use almond milk and a dairy-free chocolate syrup. Coconut whipped cream is a good topping.
Serving Suggestions
Serve this frappe as an afternoon pick-me-up or a dessert-like treat. It pairs well with a slice of chocolate cake or biscotti. For a brunch, offer it alongside a fruit platter or savory quiche. You can also turn it into a dessert by adding a scoop of vanilla ice cream instead of milk for a thicker, richer shake.
Variations
- Mocha Almond Frappe: Add 1 tablespoon of cocoa powder to the blender for extra chocolate depth.
- Caramel Almond Frappe: Swap the chocolate syrup for caramel sauce and add a pinch of sea salt.
- Peppermint Chocolate Frappe: Add 1/4 teaspoon peppermint extract and crush a candy cane on top.
- Protein Frappe: Add a scoop of chocolate or vanilla protein powder before blending.
- Spiced Frappe: Add a pinch of cinnamon or nutmeg for a warm note.
Storage and Reheating
This frappe is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1 day. The texture will change as the ice melts, so give it a good stir or re-blend with a few fresh ice cubes before drinking. You can also freeze the leftover frappe in an ice cube tray and blend again later. Do not microwave the frappe—it will become watery and lose its frosty texture.
Frequently Asked Questions
Can I use instant coffee? Yes, dissolve 2 teaspoons of instant coffee in 1 cup of hot water, then cool and freeze as directed.
What if I don’t have almond butter? Use 1/4 teaspoon of almond extract, or substitute with another nut butter like peanut or cashew. You can also omit it for a simpler chocolate coffee frappe.
Can I make this without a blender? A blender is essential for a smooth, icy texture. If you don’t have one, you can try using a food processor, but the result will be chunkier.
How can I make it less sweet? Use unsweetened almond milk, sugar-free chocolate syrup, and skip the added sweetener. The almond butter adds natural sweetness.
Can I use decaf coffee? Absolutely—just brew decaf coffee and freeze it the same way.
Why is my frappe too thin? This usually happens if the coffee cubes aren’t fully frozen or if you added too much milk. Add more ice cubes and blend again.