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. Source: EatingWell Magazine, March/April 2011

Joyce Hendley


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 calories; 2.2 g total fat; 1.3 g saturated fat; 6 mg cholesterol; 74 mg sodium. 446 mg potassium; 24.5 g carbohydrates; 2 g fiber; 20 g sugar; 5.2 g protein; 239 IU vitamin a iu; 9 mcg folate; 182 mg calcium; 1 mg iron; 140 mg magnesium; 12 g added sugar;