The Well Plated Cookbook is now available for pre-order! Starbucks Mocha Frappuccino | Healthy Copycat Recipe
From the day it opened its doors, the Starbucks located one block from my high school has had a steady drive-thru line of suburbans wrapped around its exterior and a hoard of high school girls sipping whipped-cream-topped Frappuccinos on its interior. My junior and senior year, my girlfriends and I would meet weekly before class to sip Frapps and discuss the issues of the day (boys). Today’s Starbucks Mocha Frappuccino recipe is my healthy, copycat version of the mocha Frappuccino I ordered every Friday.
This recipe is sponsored by Bob’s Red Mill.
To this day, coffee Frappuccinos still make me nostalgic for those green couches and early mornings in our school uniforms. I think I arrived late to my first class 65% of the time, telltale green cup in hand. The extra tardy on my “demerit card” (<—do high schools still have those?) was more than worth finding out who was asking whom to prom.
About This Mocha Frappuccino
Back then, I didn’t give a second thought to the nutritional value of what I was eating or drinking. The fact that a grande Starbucks Mocha Frappuccino with extra whipped cream (my standard order) has more calories and sugar than two full-sized Snickers bars didn’t occur to me when I was 17.
As an adult, I am more aware of the ingredients I put into my body. A few weeks ago on an especially hot day, I caught myself craving a mocha Frappuccino. Rather than hitting the drive-thru, I decided to see if I could come up with my own healthy Starbucks Mocha Frappuccino recipe that would please both my high school Frappuccino-loving self and my adult real-ingredient-loving self.
The results of my coffee Frappuccino experiment: success! This healthy copycat recipe is as richly chocolaty and refreshing as the original but made of wholesome ingredients, so you can feel great drinking it too.
Reimagining the Starbucks Mocha Frappuccino
In place of the sugar cocktail used to make Frappuccinos, I used a frozen banana, which, despite its simplicity, does a remarkable job making the Frappuccino thick, frothy, and naturally sweet. The coffee portion is nothing fancier than strong coffee that I brewed in my regular coffee pot then chilled in the refrigerator. The chocolate is unsweetened cocoa powder…and any chocolate chips you feel inclined to sprinkle on top.
To give the Mocha Frappuccino an extra boost, I also added one of my favorite superfoods, Bob’s Red Mill Chia Seeds. While they might not look like much, these little black seeds are nutritional powerhouses.
Chia seeds contain a whopping 5 grams of fiber per tablespoon, and their mild, nutty flavor makes them easy to add to just about anything. Try sprinkling them over salads or bowls of cereal, stirred into yogurt or oatmeal, and blended into smoothies.
I couldn’t resist adding a few tablespoons of chia seeds to this copycat Starbucks Mocha Frappuccino recipe, and I am so glad I did! I could hardly detect them, and I loved knowing that I was enjoying an extra nutritional boost with my sweet treat. In less than two seconds, I’d added some serious healthy fuel to my day.
My enjoyment of this healthy Starbucks Mocha Frappuccino recipe has reached the point where I’ve started brewing a little extra coffee in the morning to make sure I have extra on hand for when my next Frapp craving strikes.
Make Ahead Tips
- To Make Ahead. This Mocha Frappuccino is best enjoyed immediately after its made. For a head start on the recipe, brew your coffee up to 1 day in advance and store in the refrigerator in an airtight container.
As written, the recipe is perfect for a cool midday pick-me-up or late-night treat (use decaf coffee if you need to avoid caffeine), and it’s also easy to tweak to be even more substantial. After a long workout, I’ll often add a scoop of chocolate protein powder and a handful of spinach to turn it into a recovery smoothie. Try it both ways and let me know what you think!
Starbucks Mocha Frappucino | Healthy Copycat Recipe
Ingredients
- 1 cup strong black coffee - chilled
- 1/2 medium banana - cut into chunks and frozen
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons Bob’s Red Mill Chia Seeds
- 1 tablespoon light agave - plus additional to taste
- 2 teaspoons pure vanilla extract
- Ice
- Optional for serving: whipped cream - whipped coconut cream, chocolate shavings, chocolate syrup or mini chocolate chips
Instructions
- Combine the coffee, banana, cocoa powder, chia seeds, agave, and vanilla extract in the bottom of a blender.
- Blend until smooth, about 30 or so seconds depending upon your blender, then add a small handful of ice cubes, blending until the mixture becomes thick. Continue adding ice cubes until you reach your desired consistency (I like mine fairly thick). Pour into a glass. Garnish as desired and enjoy immediately.
Notes
- This Mocha Frappuccino is best enjoyed immediately after its made. For a head start on the recipe, brew your coffee up to 1 day in advance and store in the refrigerator in an airtight container.
I am sharing this post in partnership with Bob’s Red Mill. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you! For more healthy recipe inspiration, coupons, or to find a store that carries Bob’s Red Mill products near you, visit bobsredmill.com.
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
You totally put Starbucks to shame with this copycat recipe! I used to be one for their frozen drinks as well, but this healthier nutritious version totally floats my boat!
Thanks, Bethany!
YUM! This looks like the ultimate morning treat! I love the combination of banana + coffee! Will definitely have to try this!
I’d love to know what you think, Lexi!
So decadent!
Thanks, Maria!
I love this homemade version- I am sure it is way more delicious, and certainly better for you!
Girl, you are speaking my language with this! Totally gonna sip this tomorrow morning instead of my usual cup of Joe!
CHEERS! Thanks Taylor :)
I happened to be drinking a glass of homemade strong iced coffee when I read your post. Of course, I had to pour it straight into my Vitamix to try your recipe! It’s delicious! I added everything but the chia seeds and used liquid stevia instead of agave. Thanks for the fun afternoon treat idea!
Amy it was MEANT TO BE! I’m so happy you made and loved the recipe. Thanks for trying it and reporting back!
Oh I always steer clear of those drinks because I’m afraid of the calories. So I’m more than into making my own at home! Love the chia seeds in here for added boost!
I love how simple yet decadent this recipe is! I was literally at Starbucks this morning contemplating getting a Frappuccino, and I just couldn’t do it knowing how sugar laden they are. Problem solved! Thank you for this!!
Believe it or not I’ve never had a Starbucks Mocha Frappucino – only hot chocolate on a very few occasions. I’m concerned that the banana would flavor the drink. But apart from that this sounds like it would be a wonderful addition to breakfast or as a snack.
Hi Susan! The banana flavor isn’t too strong here—it mostly helps sweeten and make the frappuccino creamy. I hope you enjoy it if you do give it a try!
Oh those high school days! I feel old .lol!
But love the chia seed addition! Bet it makes it extra thick! Genius
This looks like a chocolate lover’s dream!
Any suggestions for those of us without coffee makers? Do you think chilled instant coffee could work instead? Thanks! Can’t wait to try it!!
Hi Sarah, I think that could work! Another option would be cold brew concentrate (either homemade—there are lots of tutorials online—or storebought), though you may want to use a little less if you go that route since it’s generally more concentrated than brewed coffee.
This is gorgeous. I love that it’s healthier than the original. That way I can drink it all day long with no guilt.
Um, they make chocolate protein powder nowadays? Where have I been? Ha, I need to try that immediately. My daughter runs marathons and ironmans so I should pick some up for her.
I can’t wait to share this one ;) I love the way you made this healthy. I never thought about adding chia seeds to coffee.
Oh man, now I’m craving a Mocha Frap like none ever. I used to get one at least once a week back in High School too, but now the amount of sugar in it scares the crap out of me..haha
Love this wholesome version.
This looks absolutely incredible! Healthier is a bonus for sure. Yum yum yum!!
I’m loving the banana and chia seeds in this recipe. Yes, please!!
any ideas if I do not like banana? Is there a good replacement?
Hi Sam! I’m afraid the banana is really crucial to the recipe. You can leave it out, but the frappuccino will lack sweetness and thickness. My only suggestion is to use more ice and agave to sweeten, but I’ve never tried the recipe this way, so I can’t vouch for the results. The good news is, the banana flavor isn’t strong. You could always start with using less also.
I love me some Bob’s Red Mill! And this drink looks awesome.
Me too Erin! Thank you so much!
This is SO much better than actually buying Starbucks!!!
You are the best person to ever exist on this planet. After my kids ? The end. And thank you ?
AWH Melinda, that is too sweet. :) Thank YOU!
This recipe is so surprisingly delicious!! At first I tried making a mocha frap with basically chocolate, ice, and coffee. It was good. Not Starbucks though and very sweet. But then I decided what the hey, I’ll add the bananna and chia seeds… So glad I did!!! It is not Starbucks, however, I’d almost go so far to say, it’s BETTER because it’s somewhat healthy and doesn’t taste like it. Note, Im a huge Starbucks mocha frap fan. Overall, this recipe, I’m saving and using again for sure! Thanks so much for sharing!!
April, thanks so much for giving this a try and leaving this awesome review! I’m so glad you enjoyed it. :)
If you add protein powder do you cut down the coco powder or keep it the same?
Hi Heather, I just add the extra scoop of powder without changing the other ingredients. I hope you enjoy!
This is so yummy! I subbed in one tbsp of cacao nibs for one tbsp of chia seeds for extra chocolate flavor! Thanks
Thanks for sharing your addition, Caitlin! I’m glad you enjoyed the recipe.
I found your website yesterday, and I’ve spent way too much time on here already, and I don’t think I’ve even scratched the surface. This is bad for everything I need to get done, but wonderful for my kitchen. Once I stop pinning the recipes and actually start cooking them, of course.
My Starbucks order is basically the same…except I get a venti with extra whipped cream (I’m cringing!). I’m so excited to try this. Thank you!
Heather, welcome! I hope you find some new favorite recipes!
Hey Erin I wanted to know if I could use hot cocoa mix powder instead of unsweetened cocoa powder and if I do the hot cocoa mix, then do i have sugar too?
Hi Brooke! I have not tried that swap, and I’m not sure I’d recommend it. Hot cocoa mix usually has sugar and powdered milk added. If you’re up for experimenting, you could give it a try, but I’d recommend sticking with the cocoa powder.
What can I use instead of agave? I never have that on hand. Thanks so much.
Hi Marcia! You could experimenting with honey as a substitute for this recipe. I hope you enjoy it if you give it a try!
I like the idea of making this mocha frappuccino drink more healthy. This is one that I will surely try soon. Thanks for your recipe, Erin.
Thank you, Peggy! I hope you enjoy the recipe if you give it a try!
When I make my CopyCat Starbucks Frappuccino, it’s very liquidity. What can I add to it to make it a bit more thicker and have the consistency more like how it is with a regular Starbucks Frappuccino?
Hi Sarah! For this recipe, I use a frozen banana and ice cubes to help in creating a thick consistency. I hope this helps!
Wondering why not use frozen cubes of strong coffee instead of adding ice. I have been working on my version of the Frappuccino too, and will try this one. I usually add milk to mine, no chocolate, but I am always curious to try new recipes. Thank you.
Hi Pat, you could experiment with the frozen coffee cubes if you prefer. I hope you enjoy the recipe!