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Drink recipe · from the recipe book

Coffee-Cube Oat Milk Mocha Frappé

A thick, frosty mocha that stays strong to the last sip, made with frozen coffee cubes and a creamy oat milk blended from soaked rolled oats.

Coffee-Cube Oat Milk Mocha Frappé

Ingredients

  • 1¼ cups (300 ml)300 gBrewed coffeebrewed strong and cooled
  • ½ cup40 gOld-fashioned rolled oats
  • 1¼ cups300 gWatercold
  • 2 tbsp12 gUnsweetened cocoa powder
  • 1½ tbsp20 gGranulated sugar
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalta small pinch

Steps

  1. The day before, pour the cooled brewed coffee into an ice cube tray and freeze until solid, at least 4 hours.
  2. At the same time, combine the rolled oats and the cold water in a covered jar and soak in the fridge overnight.
  3. Pour the soaked oats and their water into a blender and blend on high for about 45 seconds until smooth and milky; this is your oat milk.
  4. Add the unsweetened cocoa powder, the sugar, the vanilla extract and the salt to the oat milk in the blender, then blend for 15 seconds until the unsweetened cocoa powder is fully mixed in.
  5. Add all of the frozen coffee cubes and blend until thick and slushy, about 30 to 45 seconds.
  6. Divide between two tall glasses and serve right away with straws.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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