Frappuccino Recipe

This frappucciono recipe has been affectionately re-named “Happyccinno.”
It’s my treat of choice when things get crazy around here, which means that I drink these regularly.
Baby spit up on you? Happyccino time!

Potty training mishaps?  Happycchino time!

Kids being all noisy and acting like…like…normal kids?
Why lookie there…
Happyccino time!

So this is how you make my awesome, frozen, blended, creamy and very affordable mocha frappuccino recipe.
I’ll walk you through the 45 second process, and then give you three size options and some flavor choices.  I feel so barista-ish.
If you’ve got fresh shots of esspresso sitting around or in your freezer, feel free to substitute for the instant coffee.  But the instant coffee is goooooood in this, IMO.
First, gather your ingredients:

Milk, chocolate syrup (Nesquick doesn’t contain High Fructose Corn Syrup), instant coffee (regular or decaf.), sugar, ice.

Pour your milk into your blender…

Add your sugar…

Coffee…

and a nice sized squeeze of chocolate if you like a mocha flavor.  Which I do!  If you’re a purist, and like your java sans chocolate, then double the sugar in the recipes below and leave off the chocolate syrup.

Now blend this up.  I don’t have a photo of this, but it just mixes everything together nicely.  Next, add your ice.

 And blend.  Blend it long enough to where you don’t hear any ice chunks knocking around.  If it’s too thick you can add a bit more milk.  Sometimes, it sounds like my blender is going too fast, and usually, an air bubble has formed.  Just turn it off and stick a spoon down in there to get it mixing again.

You are now looking at frappuccino heaven.

Frappuccino Recipe

 

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Prep time

3 mins

Total time

3 mins

 

You can adjust this basic recipe to your taste. If you’re a frappuccino purist, then omit the chocolate syrup and double the sugar.

Author: Gwen

Recipe type: Drinks

Serves: 1

Ingredients

12 oz. "Kiddie Size" Mochaccino

• ¾ c. milk
• 2 t. sugar, approx.
• 2 t. instant coffee or substitute a shot of esspresso
• a squirt of chocolate syrup
• 8 oz glass full of ice

24 oz. "Single" Mochaccino

• (fills half of my blender)
• 1½ c. milk
• 1 T. sugar, approx.
• 1 to 1½ T. instant coffee or substitute a shot of esspresso
• a goodly sized squirt of chocolate syrup
• 2 c. ice

48 oz. "Plenta"

• (fills my blender)
• 2½ c. milk
• 2 T. instant coffee or substitute a shot of esspresso
• 2 T. sugar
• a goodly sized double squirt of chocolate syrup

Instructions

1. Add milk, coffee, sugar and chocolate syrup to blender and blend to mix.
2. Add ice and blend until smooth and creamy.
3. Add more milk if it gets too thick to blend.
4. Enjoy!

Notes

!Flavor variations:

Caramel Macchiato: substitute caramel for the sugar + chocolate syrup.

Mocha Chip: Add chocolate chips at the end and pulse a few times.

Mint Mochaccino: Add a candy cane.

Maltaccino: Substitute Chocolate malt powder for sugar.

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