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Chocolate Java Chip Frappuccino Recipe

A creamy chocolate java chip frappuccino made with espresso, cocoa, non-dairy milk, and chocolate chips, blended into icy perfection.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • Espresso: ½ cup 120 ml
  • Oat milk or almond milk: 1 cup (240 ml)
  • Cocoa powder: 2 tbsp
  • Chocolate chips vegan: ¼ cup
  • Maple syrup: 2 tbsp
  • Ice cubes: 1½ cups
  • Coconut whipped cream: ¼ cup optional, topping

Method
 

  1. Brew espresso and let cool slightly.
  2. Add espresso, oat milk, cocoa powder, maple syrup, and ice cubes into blender.
  3. Blend until smooth.
  4. Add chocolate chips.
  5. Pulse until chips break into small bits.
  6. Pour into glasses.
  7. Top with coconut whipped cream.
  8. Sprinkle extra cocoa powder or chips.
  9. Insert straw.
  10. Serve immediately, icy cold.

Notes

Nutritional Values (per serving)

  • Calories: 210
  • Total Fat: 8g
  • Saturated Fat: 4g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 4g

Vitamins and Minerals (per serving)

  • Calcium: 10%
  • Iron: 8%
  • Magnesium: 9%
  • Vitamin B6: 6%
  • Potassium: 7%

Additional Notes/Tips

  • Freeze coffee into ice cubes to avoid watering down flavor.
  • Use dark chocolate chips for a richer taste.
  • Add cinnamon for a spiced twist.