Mochaccino Dessert Smoothie
July 25, 2016
Love chocolate & coffee? Then this Mochaccino Dessert Smoothie will send you into smoothie heaven. A copycat of the Starbucks Frappuccino® & after many tries it came out perfect, maybe even better than the original IMHO! Save your hard earned bucks & make this at home at a fraction of the cost!
3/4 cup strong chilled coffee (see recipes in Tips# 1 & 2)
2 level ice cream scoops (2/3 cup) Breyer's coffee ice cream (or use you favorite brand)
3 Andes Creme de Menthe Thins, break each in half (see Tip# 3)
1 Tblsp Ovaltine chocolate malt powder (see Tip# 3)
1/16 tsp (3 drops - see Tip# 4) organic peppermint flavor
Optional: another Andes Creme de Menthe Thin, shaved or roughly chopped for garnishing
Optional: small pieces of candy or crumbled cookies for garnishing
1 In this order; put coffee, half & half, ice cream, Andes, Ovaltine, peppermint & ice cubes in a Bullet type blender cup. If you don't have a Bullet blender, use a regular blender, but put the ingredients in the blender in REVERSE order.
2 Immediately process till blended. Do not over blend, as you don't want it to lose some texture & become watery.
3 Pour into serving glass, top with whipped cream & any garnishes (if using)... enjoy!
Tips & Suggestions
1 Strong coffee in a regular drip coffee maker (such as a Mr. Coffee):
a. Brew a scant (a little less than) 2/3 cup ground coffee (I use Maxwell House Colombian) & 9 cups water on the strong setting of your coffeemaker.
b. Add 2/3 cup organic cane sugar (such as Florida Crystals) to carafe of hot coffee & stir with a wooden spoon till completely dissolved.
c. Set aside & let cool completely. Transfer to a covered pitcher & refrigerate till completely chilled before using.
2 Strong coffee in a Ninja Coffee Bar drip coffee maker:
a. Brew a Full Carafe on the Rich Brew setting, using a scant (a little less than) 2/3 cup ground coffee (I use Maxwell House Colombian).
b. Once the Full Carafe is done, add more water to the well & brew 1 more CUP into the carafe. Now you'll have the 9 cups of coffee brewed.
c. Add 2/3 cup organic cane sugar (such as Florida Crystals) to carafe of hot coffee & stir with a wooden spoon till completely dissolved.
d. Set aside & let cool completely. Transfer to a covered pitcher & refrigerate till completely chilled before using.
3 Generally, in most supermarkets, you'll find Andes in the candy isle and Ovaltine near the hot chocolate.
4 I store my peppermint flavoring in a 4 oz dark glass bottle with a dropper. It makes it much easier to control the amount you're using in a recipe. You should be able to find these types of bottles in most health food stores. You can also order them online... run a search for "4 oz cobalt or amber glass dropper bottles".
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15 thoughts on “Mochaccino Dessert Smoothie”
I need a glass of this dessert smoothie to quench the hot summer here. Looks delicious.
Thanks Lathiya, hope you enjoy it!
Love the idea of a smoothie for dessert. This mocaccino has so many of my favourite flavours. Coffe, mint and chocolate are so delicious together! On my to make list!
My favorite flavors too Jacqui… hope you’ll try this & enjoy it!
The Mochaccino looks yummy and with summers coming in India, I will definitely like to try this at home. Thanks for the recipe and all the guided steps
Hope you enjoy it Anindya!
I LOVE chocolate and this smoothie looks amazing. I also am intrigued by using a bottle dropper for your peppermint flavoring. What a great idea! Thanks for sharing.
Glad you found my tip helpful Deb!
Omg, I am craving chocolate right now. I love a good coffee-flavored dessert.
You & me both Jere!
That sounds like an awesome dessert smoothie for coffee lovers. Would love to try this sometime!
Well the warm weather is just around the corner Nisha, good time to try it out!
This looks fantastic. I love coffee flavored desserts and drinks that are not just coffee so this smoothie looks to die for.
Thanks Angela, it IS to die for… at least IMHO!
These look delicious and decadent – if only I still drank coffee! But I know someone who does, and will have to find out where he stands on adding the mint. I appreciated all the “coffee science” too.