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Drink recipe · from the recipe book

Iced Mocha Cinnamon Espresso Frappé

A frosty, thick mocha shake with bold espresso, dark cocoa and warm cinnamon, blended over frozen coffee cubes for a slushy, creamy finish.

Iced Mocha Cinnamon Espresso Frappé

Ingredients

  • 1 cup (240 ml)240 gBrewed coffeecooled, frozen into ice cubes
  • 2 shots60 gEspressochilled
  • 1¼ cups (300 ml)300 gAlmond milk, unsweetenedcold
  • 1½ oz40 gSoy protein powder (isolate)
  • 3½ oz100 gFirm tofucrumbled
  • 2 tbsp12 gUnsweetened cocoa powder
  • 1 tbsp10 gSemisweet chocolate chipsfinely chopped
  • 36 gMedjool dates, pittedchopped
  • 1⅛ tsp3 gGround cinnamon
  • ¾ tsp3 gVanilla extract

Steps

  1. At least 3 hours ahead, pour the cooled brewed coffee into an ice cube tray and freeze until solid. Chill the espresso in the fridge at the same time.
  2. Put the chopped dates and the cold almond milk in the blender and let them soak for 5 minutes to soften the dates.
  3. Add the chilled espresso, the crumbled tofu and the soy protein powder to the blender.
  4. Add the unsweetened cocoa powder, the ground cinnamon and the vanilla extract, then blend until completely smooth, about 1 minute.
  5. Add the frozen coffee cubes and blend until thick and frosty, about 30 seconds.
  6. Pour into two glasses, sprinkle half of the chopped chocolate chips over each glass, and serve right away.

Check labels: Vegan when you buy semisweet chocolate chips labeled vegan.

Check labels: Dairy-free when you buy semisweet chocolate chips made without milk.

Contains: Tree nuts, Soy. Some brands contain milk.

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

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