Learn how to make a creamy blended iced mocha at home with chocolate almond milk.

I made a classic mom mistake: I introduced my daughter Smudge to blended iced mochas. Now every car ride ends with a hopeful “Can we get a MO-KA?” and a wink that melts my resolve. At nearly $5 a pop and a calorie count I’d rather not think about, I needed a fix. This year I’ve been working with Blue Diamond Almond Breeze to create healthier drinks, and this mocha is one of my favorites. Using chocolate almond milk as the base cuts the cost and the calories, and the drink is still creamy and rich. I’m a sucker for that wink, but now I can say yes without the guilt.

Why You’ll Love This Blended Iced Mocha

Chocolate almond milk does double duty, it provides the creamy texture and the chocolate flavor in one ingredient, so you skip extra cocoa and save calories compared to a coffee shop version.
It comes together in 5 minutes with just a blender and a few pantry staples. No fancy equipment or barista skills required.
You can tweak the sweetness and coffee strength to your taste, and it’s easy to make dairy-free or vegan with the right toppings.

Key Ingredients for a Creamy Blended Iced Mocha

Chocolate almond milk, This is the backbone of the drink. Freeze it into cubes so it blends into a thick, frosty base. Almond Breeze works great, but any brand of chocolate almond milk will do. The chocolate flavor is already built in, so you don’t need extra cocoa.
Strong coffee or espresso, The coffee flavor needs to stand up to the chocolate. Brew your coffee at double strength (2 tablespoons ground coffee per 4 ounces water) or use instant coffee dissolved in half the usual amount of water. Cold coffee works best to keep the drink cold without melting the cubes too fast.
Simple syrup, Granulated sugar won’t dissolve in a cold blended drink, so simple syrup is the way to go. Make your own by stirring equal parts sugar and hot water until the sugar dissolves, then let it cool. You can also use honey or agave, but thin them with a little warm water first.

Kitchen Tools for Making a Mocha Frappe

Blender, a high-speed model handles frozen cubes best, but any blender will work if you pulse carefully.
Silicone ice cube trays, small, flexible trays make it easy to pop out the frozen almond milk cubes and they blend up faster than large cubes.
Measuring cups and spoons, for precise coffee and almond milk amounts.
Mason jar or airtight container, for storing cold coffee in the fridge.

Tips for the Best Homemade Iced Mocha

For the strongest coffee flavor, brew your coffee at double strength, use 2 tablespoons of ground coffee for every 4 ounces of water. Let it cool completely, or keep a jar of cold brew in the fridge for quick access. If you’re short on time, a packet of instant coffee dissolved in just 4 ounces of water works just as well. Sweeten the hot coffee with sugar so it dissolves fully, or stir in a tablespoon of simple syrup after blending. After you blend the frozen almond milk cubes with the coffee, you’ll likely need to add a splash more almond milk to reach the consistency you like, have up to 4 ounces on hand to thin it out. The exact amount depends on how frozen your cubes are and how powerful your blender is.

Expert Tricks for a Perfect Mocha Frappe

Use silicone ice cube trays with small, slender compartments, the ones from IKEA work well. Smaller cubes blend more evenly and put less strain on your blender than big ice blocks. When you blend, start on low and pulse a few times to break up the cubes, then increase speed. This keeps the motor from overheating and gives you a smoother texture. If you want a thicker frappe, add less of the extra almond milk at the end. For a dairy-free whipped cream topping, chill a can of full-fat coconut cream and whip it with a little powdered sugar, it pipes beautifully and keeps the drink vegan.

How to Make Simple Syrup for Your Mocha Frappe

Simple syrup is just sugar dissolved in water, and it’s essential for sweetening cold drinks because granulated sugar won’t dissolve in a chilled blender. For a single serving, stir 1 tablespoon of sugar into 1 tablespoon of boiling water until the sugar disappears. Let it cool to room temperature before adding it to the blender. If you make a bigger batch, combine 1 cup sugar with 1 cup water in a saucepan, heat until dissolved, then store the syrup in a sealed jar in the fridge for up to a month. You can also infuse it with a vanilla bean or a cinnamon stick for extra flavor.

Easy Mocha Recipe Variations to Try

If you don’t have chocolate almond milk, use plain almond milk and add 1 to 2 tablespoons of unsweetened cocoa powder to the blender along with the coffee. You may need a little extra simple syrup to balance the bitterness. For a stronger coffee kick, swap the brewed coffee for a shot of espresso and reduce the liquid coffee to 2 ounces. Want a richer, dessert-like frappe? Toss in a small scoop of vanilla ice cream or a frozen banana, just know the calorie count will go up. To keep it vegan, use a plant-based whipped cream and skip the chocolate sauce if it contains dairy. You can also play with flavored syrups: caramel, hazelnut, or peppermint extract (just a drop) for a seasonal twist.

How to Serve Your Blended Iced Mocha

Pour the blended mocha into a tall glass and top with a generous swirl of whipped cream, dairy or coconut-based, your call. Drizzle chocolate sauce over the top and, if you’re feeling fancy, add a sprinkle of cocoa powder or cinnamon. Serve it with a wide straw so you can slurp up every last bit of the creamy coffee mixture. For a little crunch on the side, pair it with a biscotti or a shortbread cookie. It’s also great alongside a breakfast pastry or a slice of banana bread for a weekend treat.

Recipe

Blended Iced Mocha

Pin recipe

Prep: 5 min
Total: 5 min
Servings: 1 servings
Cuisine: American
Course: Snack

Ingredients

1 1/3 cup Almond Breeze Almondmilk Chocolate
4 ounces strong coffee or espresso (, chilled)
1 tablespoon simple syrup
Whipped cream and chocolate sauce (, (optional))

Instructions

Add the frozen cubes of chocolate almond milk to the blender with the coffee and simple syrup. Blend until smooth.
Add up to 4 ounces additional chocolate almond milk to achieve desired consistency.
Add whipped cream and chocolate sauce to the top of the mocha if desired.