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Iced Mocha Frappe

By Paula Deen


Difficulty: Easy

Prep time: 190 minutes

Servings: 4



  • 4 cups coffee, hot brewed
  • 4 (1-oz) packages hot chocolate mix (3/4 cup mix)
  • 4 tablespoons sugar
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • whipped cream, for serving


In a heat-proof bowl or pitcher, add the coffee, hot chocolate mix and sugar. Stir until well combined. Pour the mixture into ice cube trays and freeze, covered, for at least 3 hours and up to 1 week.

Put the frozen cubes in a blender. Add the cream and vanilla and puree until smooth. Divide the frappe into tall glasses and top with whipped cream.

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