EatingWell Frozen Mochaccino

March/April 2011

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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.

EatingWell Frozen Mochaccino

Makes: 2 servings, about 1 1/3 cups each

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  • 1 cup double-strength brewed coffee or espresso (see Tip)
  • 1 cup low-fat milk
  • 2 tablespoons unsweetened natural cocoa powder (not Dutch-process), plus more for sprinkling
  • 2-3 tablespoons pure maple syrup
  • 1/8 teaspoon vanilla extract
  • 1-2 ice cubes, if needed


  1. Freeze coffee in an ice cube tray until firm, at least 4 hours or overnight.
  2. 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.

Tips & Notes

  • Make Ahead Tip: 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.


Per serving: 127 calories; 2 g fat (1 g sat, 1 g mono); 6 mg cholesterol; 24 g carbohydrates; 12 g added sugars; 5 g protein; 2 g fiber; 73 mg sodium; 444 mg potassium.

Nutrition Bonus: Magnesium (35% daily value), Calcium (17% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1/2 reduced fat milk, 1 carbohydrate (other)

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More than 1 hour
March/April 2011
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