Mocha Almond Frappucino

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Something is missing from my blog. If you know me, then you may have noticed that somehow I have posted four entire recipes without a SINGLE dessert to be found. This could be a sign of the apocalypse.

But don’t worry… I’m about to right this wrong. I bring you….


To achieve nirvana, you will need:

  • 1/2c brewed espresso (or very strong coffee)
  • 1c frozen vanilla yogurt or vanilla ice cream
  • 1/4c cocoa powder
  • 1/4c granulated sugar
  • 1 tsp almond extract
  • 1c milk (not pictured) – I use 1%, but whatever you have is fine
  • Sweetened whipped cream (not pictured)

Yeah, I was a trainwreck with forgetting to include stuff in the pic. I was in a hurry, OK? Because I needed this in my belly.

First, brew your espresso/coffee.

Remove from heat and pour into a mug. Add the cocoa…

and pour in the sugar. Stir it up- the sugar and cocoa should dissolve pretty much instantly since the coffee is hot.

Add the almond extract as well. (If you aren’t a fan of almond, use vanilla instead).

Place your mug in the freezer to chill for 10 minutes or so. SET A TIMER, or you will soon have a coffee ice block.

Combine the coffee mixture, frozen yogurt, milk, and 1c of ice cubes in a blender.

Blend for 10 secs, or until you are sure you can drink this through a straw without getting little bits of ice cube stuck in the straw. Most. annoying. thing. ever.

MMMMMmmmm… hello, my darling.

Where was I? Oh, yeah. Pour into a glass, top with the whipped cream, and sprinkle with cocoa powder. Then wonder where your drink disappeared to.


  • Omit the extract altogether.
  • Use chocolate ice cream/yogurt instead of the vanilla for an extra chocolatey experience.
  • Use plain vanilla yogurt in place of part of the milk for a creamier drink.
  • Use plain, vanilla, or chocolate soy milk. Or even almond milk. I bet any of those would be amazing!

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