Good afternoon, everyone. This post comes from the second week of my first job as a registered dietitian and the early days of fall marathon training. Between an early track workout at 6:30 a.m. and being at the clinic by 8:00 a.m., my morning routine was rushed and I left the house without my coffee. By the time I returned home after work I was tired and craving a little lift. I don’t drink reheated coffee, so instead of reheating, I decided to repurpose the cold brew I had set aside and blend it into a chilled mocha frappe.
As a dietitian who enjoys chocolate, I wanted a version that tastes indulgent but still feels mindful. This mocha frappe uses soy milk for a creamy base, a bit of chocolate syrup for flavor, and a touch of instant coffee and cocoa powder to deepen the chocolate-coffee balance. It’s quick to make, satisfying, and a nice way to get some calcium when using fortified soy milk. Below you’ll find the ingredient list and step-by-step directions for this refreshing mocha frappe.
Ingredients
1/3 cup soy milk (I use a fortified variety)
1/4 cup brewed coffee, chilled or at room temperature
1 tbsp chocolate syrup with added calcium (Hershey’s-style or another brand)
1 tbsp turbinado sugar (or your preferred sweetener)
1 tsp instant coffee granules
1 tsp unsweetened cocoa powder
2 cups ice, divided
Directions
1. Combine all ingredients except the ice in a blender. The soy milk, chilled coffee, chocolate syrup, turbinado sugar, instant coffee, and unsweetened cocoa powder should go in first so the dry ingredients can dissolve.
2. Blend briefly until the sugar and cocoa are fully incorporated and the mixture is smooth.
3. Add 1 cup of ice and blend until the texture is slushy and uniform.
4. Gradually add the remaining cup of ice. Depending on your blender and desired thickness, you may not need the entire second cup. Blend until you reach a creamy, frappé-like consistency.
5. Taste and adjust sweetness or chocolate intensity if needed. Serve immediately for the best texture and flavor.
This mocha frappe is easy to modify to match your preferences and dietary needs. Use almond, oat, or dairy milk if you prefer; swap turbinado sugar for honey, maple syrup, or a low-calorie sweetener; or boost the protein content with a scoop of unflavored or chocolate protein powder. For an extra garnish, try a small dusting of cocoa powder or a few shavings of dark chocolate over the top.
As a refresher during busy days, this blended coffee drink is convenient and versatile. It’s a satisfying post-workout or mid-afternoon treat that combines the energizing effect of coffee with the indulgent flavor of chocolate while still being quick to prepare. Keep chilled coffee on hand or brew a small amount in the morning to use later in the day—this preserves flavor and avoids reheating. Enjoy this mocha frappe as a simple, uplifting pick-me-up when you need one.