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Drink recipe · from the recipe book

Coffee Ice Cube Soy Mocha Frappé

A thick, frosty mocha made by blending frozen coffee cubes with soy milk, cocoa and a touch of cinnamon, so the coffee flavor stays bold instead of watered down.

Coffee Ice Cube Soy Mocha Frappé

Ingredients

  • 1¼ cups (300 ml)300 gBrewed coffeebrewed strong and cooled
  • 1¼ cups (300 ml)300 gSoy milk, originalcold
  • 2 tbsp12 gUnsweetened cocoa powder
  • 1½ tbsp packed24 gBrown sugar
  • 1½ tbsp20 gWaterhot
  • ½ tsp1 gGround cinnamon
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Pour the cooled brewed coffee into an ice cube tray and freeze until solid, about 4 hours or overnight.
  2. In a small cup, add the unsweetened cocoa powder, brown sugar, cinnamon and salt.
  3. Pour the hot water over the cocoa powder mixture and whisk until smooth to make a cocoa paste; let it cool for a few minutes.
  4. Pour the cold soy milk into a blender, then add the cocoa paste and the vanilla.
  5. Add the frozen coffee cubes to the blender.
  6. Blend on high until thick, smooth and slushy, about 45 to 60 seconds, stopping to scrape down the sides once if needed.
  7. Divide the frappé evenly between two glasses, half in each, and serve right away.

Contains: Soy.

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

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