Maple Mocha Frappe

I was a barista for most of a decade back in the day. We have had a near pro espresso machine setup for the past 6 or 7 years and most days I make lattes. But my groove is a cold frappe. However, the many frappe bases sold commercially are sugar pits, and have a lot of negative ingredients. I finally weaned myself off of them, but I won’t lie: I miss a cold, blended drink. I have tried many recipes over the years and most were not good. Usually watery, icy and didn’t taste blended (and the key is the didn’t have palm oil in them…which is how the commercial ones taste the way they do!). This recipe though? First time making it, it came out beautifully. It’s an amazing feeling when you come up with an idea and it works. First try!

I have also included version 2, which I used Medjool dates as the sweetener. Both versions are delcious, and the date version has this earthy sweetness you might love!

Maple Mocha Frappe


  • ¾ cup milk (dairy or unsweetened non-dairy of choice)
  • 2 shots espresso*
  • 1 Tbsp pure maple syrup**
  • 1 Tbsp cocoa powder, dark preferably
  • ½ tsp pure vanilla extract
  • 1 large ripe banana
  • 1 tray ice cubes (about 16)


Add everything but banana and ice to a high-speed blender. Process to mix.

Add in bananas and ice, process until smooth and blended, tamping as needed.

Divide between 2 glasses, serve with straws.

Makes 2 drinks.


*If you don’t have the ability to make espresso shots, you can use instant espresso powder, mix with water as called for on package and proceed (You will use 2 teaspoons powder). You can use cool water however, instead of the hot called for. See here for making shots!

**I don’t like very sweet drinks, so 1 Tablespoon maple syrup was plenty for me. However, you may want to double that if you like sweetness.

Medjool Date sweetener: add 2 pitted medjool dates with first ingredients, processing until smooth. Then proceed (leave out maple syrup).