If you lust after those frothy frozen coffee drinks at your local coffee shop, then this mochaccino recipe is for you. This easy homemade version uses low-fat milk, cocoa powder, coffee and just a little bit of maple syrup, so it has a fraction of the calories of a traditional version. (A small mocha frappuccino at Starbucks is 270 calories!) Coffee ice cubes, made by freezing coffee in an ice cube tray, make this drink frosty and give it a big, strong coffee flavor. Recipe by Joyce Hendley for EatingWell.

Joyce Hendley
Source: EatingWell Magazine, March/April 2011


Ingredient Checklist


Instructions Checklist
  • Freeze coffee in an ice cube tray until firm, at least 4 hours or overnight.

  • Combine the frozen coffee cubes, milk, cocoa, maple syrup to taste and vanilla in a blender. Pulse until smooth, adding plain ice cubes if you want it thicker or a little water

  • if you want it thinner. Divide between 2 glasses, dust with a little cocoa powder, if desired, and serve immediately.


Equipment: Ice cube tray

Tip: Double-strength coffee or espresso gives you the best coffee flavor when making blended or iced coffee drinks. If the coffee isn't strong enough, the drink will taste watered-down. To brew double-strength coffee, use twice the amount of grounds as you normally would for a regular cup of coffee. Espresso is strong enough brewed regularly.

Nutrition Facts

127.1 calories; protein 5.2g 10% DV; carbohydrates 24.5g 8% DV; exchange other carbs 1.5; dietary fiber 2g 8% DV; sugars 20.1g; fat 2.2g 3% DV; saturated fat 1.3g 7% DV; cholesterol 6.1mg 2% DV; vitamin a iu 239.1IU 5% DV; vitamin c 0.2mg; folate 9mcg 2% DV; calcium 182.2mg 18% DV; iron 1mg 5% DV; magnesium 140.5mg 50% DV; potassium 445.7mg 13% DV; sodium 74mg 3% DV; thiaminmg 4% DV; added sugar 12g.