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Mocha Frost — Blended Cold Brew Frappe

Thick, frosty, and café-cool. Cold brew, cocoa, and milk blend into a smooth mocha — sweetened your way.

Yield: 1 large Active: 5 min Total: 5 min Level: Easy
Mocha Frost blended cold brew frappe with whipped cream and cocoa drizzle
Blend short (10–12 sec) so the froth stays fluffy.

Method

  1. Load blender: 4 oz (120 ml) cold brew concentrate, 3 oz (90 ml) milk or oat, 1 oz (30 ml) chocolate syrup, and 1–1.5 cups ice (crushed). Optional: sweetener.
  2. Blend: 10–12 seconds until just smooth and thick; avoid over-blending.
  3. Finish: Pour into a chilled glass. Top with whipped cream and cocoa dust. Serve immediately.

Using cold brew concentrate keeps coffee flavor vivid after dilution from ice.

Sweetness Guide — Customize Your Cup

  • Simple Syrup (1:1): clean baseline; start at ¼–½ oz (7–15 ml).
  • Honey Syrup (1:1): floral warmth—great with dark chocolate notes.
  • Demerara / Date: caramel depth; ½ oz (15 ml) tips it dessert-ward.
  • Agave: smooth and quick-dissolving.
  • Low/No-Sugar: monkfruit/erythritol—tiny amounts to avoid cooling aftertaste.
  • Salt Hack: a micro pinch heightens chocolate flavor.

Pro Tips & Variations

  • Mint Mocha: blend in a few fresh mint leaves.
  • Mocha Protein: add 1 tbsp chocolate protein powder.
  • Affogato Frost: top with a hot espresso shot for marble swirl.
  • Coconut Twist: swap milk for coconut milk; garnish with toasted flakes.

Made With

Cold Brew Beans

Chocolate-leaning roasts give rich mocha depth.

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Chocolate Syrup

Quality syrup or homemade ganache = café vibes.

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Glassware

Tall, chilled glass shows the froth best.

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Last updated: November 12, 2025