Starbucks® Mocha Frappuccino® Replica


  • 6 cups cold water
  • ½ pound dark roast ground coffee beans
  • cheesecloth
  • coffee filters
  • 5 cups 1% milk
  • ½ (14 ounce) can sweetened condensed milk
  • 3 tablespoons white sugar
  • 1 teaspoon white sugar
  • 1 tablespoon unsweetened cocoa powder
  • ½ cup hot tap water
  • Directions

  • Step 1

    Mix 6 cups water and coffee in a 1/2-gallon jar (such as Ball®) until grounds are completely saturated. Steep for 24 hours at room temperature, stirring occasionally.


  • Step 2

    Transfer the coffee to the refrigerator and chill for 1 hour.

  • Step 3

    Place a small colander on top of a tall, lidded plastic container. Line colander with a 6-inch square of cheesecloth; fit a coffee filter on top.

  • Step 4

    Pour about 1 cup of the coffee into the colander until filter begins to clog. Lift the corners of the cheesecloth carefully; twist the cloth and filter to extract the liquid. Drain the remaining liquid 1 cup at a time, using a new coffee filter each time. Repeat the process with the grounds, filtering 1 cup at a time; squeeze out as much liquid as you can. Refrigerate the concentrate until ready to use.

  • Step 5

    Combine concentrate, 1% milk, and condensed milk in a 1/2-gallon jar.

  • Step 6

    Dissolve 3 tablespoons plus 1 teaspoon sugar and cocoa powder together in a bowl of hot tap water. Add to the coffee-milk mixture; cover the jar and shake well.

  • Cook's Notes:

    Use your favorite brand of coffee. I don’t think the coarseness of the grounds is an issue. Fine-ground coffee may offer more flavor, but it will be harder to filter.

    I started this recipe using whole milk. Well that combined with the condensed milk was kind of like a lactose bomb and was tough on the tummy so I use 1% now. Feel free to use any grade lowfat milk you prefer.

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