Categories:Viewed: 17 - Published at: 9 months ago


  • 2 cups espresso, brewed or double-strength
  • 2 cups milk skim, 1% or 2%
  • 4 tablespoons cocoa powder unsweetened and natural, plus extra for dusting
  • 4 tablespoons maple syrup pure or honey, or more or less as needed
  • 1/4 teaspoon vanilla extract
  • 1 x ice cubes as needed, optional


  • Pour the coffee in an ice cube tray or popsicle tray, and freeze until firm, at least 6 hours or overnight.
  • Add the frozen coffee cubes, milk, cocoa, maple syrup to taste and vanilla in a blender.
  • Blend until smooth, placing some plain ice cubes if you want it thicker or a little water or milk if you want it thinner.
  • Divide among 4 glasses, dust a little cocoa powder on top, and serve right away.
  • Note: You can always keep the coffee frozen until you want a cup of frozen mochaccino, take a cup of amount of coffee cubes out, then blend with other ingredients together.