Raspberry Mocha Frappe
Recipe by Chef Michael Williams
Michael Williams

Raspberry Mocha Frappe

  • Prep time 7 mins

If it is too hot for coffee or you just feel like something cold, this is a great option to the everyday cup.



  1. Dissolve instant coffee and cacao powder in the boiled water in a small bowl. Add ice cubes to cool the liquid.
  2. Combine chocolate and coffee mixture, milk, raspberries, syrup and vanilla in a blender. Once raspberries are broken up, add the yogurt. Blend on low to combine.
  3. Serve in a chilled glass.


  • Cane sugar, sugar substitutes or honey can be used in place of the syrup
  • Vanilla or Chocolate protein powder and/or unflavoured fish oils are a great addition to this smoothie. Be sure to adjust the cacao powder and syrup content.
  • Frozen orange pieces go very well in place of the raspberries.

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