Mocha Cookie Crumble Frappe
A decadent frozen coffee drink blending rich mocha flavor, crunchy chocolate sandwich cookies, and creamy milk, topped with whipped cream and extra cookie crumbles. Perfect for hot afternoons or as a fun treat for parties and movie nights.
- Prep Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Coffee
Ingredients
Scale
- 1/2 cup strong brewed coffee or espresso, chilled
- 1/2 cup milk (whole, almond, oat, or coconut)
- 2 tablespoons chocolate syrup
- 3 chocolate sandwich cookies (e.g., Oreos), crushed
- 1 1/2 cups ice
- Whipped cream, for topping
- Extra chocolate syrup, for drizzling
- Extra cookie crumbs, for topping
- Pinch of sea salt (optional)
Instructions
- Brew your coffee or espresso and let it cool completely (about 10 minutes in the fridge).
- Add chilled coffee, milk, chocolate syrup, ice, and crushed cookies to a blender.
- Blend on low, then high, until thick, icy, and creamy. If needed, add more milk for a thinner texture or more ice for a thicker texture.
- Check the texture; it should be thick enough to hold whipped cream but smooth enough to drink.
- Swirl extra chocolate syrup inside a tall glass, then pour in the frappe.
- Top with whipped cream, extra cookie crumbs, and a drizzle of chocolate syrup. Sprinkle a pinch of sea salt if desired.
- Serve immediately.
Notes
For a dairy-free or vegan version, use plant-based milk and coconut whipped topping. Freeze leftover coffee into ice cubes for extra coffee flavor and less dilution. Adjust sweetness to taste and experiment with different cookies or syrups for custom flavors. Best served immediately for optimal texture.
Nutrition
- Serving Size: 1 tall glass (about 12 ounces)
- Calories: 320
- Sugar: 35
- Sodium: 210
- Fat: 13
- Saturated Fat: 7
- Carbohydrates: 48
- Fiber: 2
- Protein: 5
Keywords: mocha frappe, cookie crumble, frozen coffee, homemade frappe, chocolate coffee, summer drink, easy coffee recipe, dairy-free option, vegan frappe, Starbucks copycat