A rich, nutty coffee frappe with smooth chocolate and cream—think of a dessert in a mug. Ideal as an indulgent after‑dinner pick‑me‑up, blending the warmth of coffee with hazelnut sweetness and a frothy finish.
Ingredients (serves 1)
- 1 oz Frangelico (hazelnut liqueur)
- 2 oz Vodka (adjusted for better balance; Frangelico should be secondary)
- 1 oz Chocolate syrup
- 4 oz Cold, strong coffee (or espresso concentrate, cooled)
- 1 tbsp Sugar or ½ oz simple syrup (to taste)
- 1 cup Milk (dairy or alternative)
- 1 cup Ice (about 8‑10 cubes, for blender)
- Whipped cream, to top
- Optional garnish: grated chocolate or cocoa powder
Steps to make it
- Prep coffee
Brew strong coffee or espresso and chill it completely before use. Hot coffee causes dilution and bitterness when blended with ice - Build the drink
In a blender, combine: Frangelico, vodka, chocolate syrup, cold coffee, sugar/simple syrup, milk, and ice. - Blend well
Pulse until the ice is finely crushed and the mixture is smooth and slightly frothy. - Taste and adjust
Taste before pouring. Add more sweetness, coffee, or liqueur to fine‑tune the balance. - Serve
Pour into a warmed coffee mug. Top with a generous swirl of whipped cream. - Garnish
Dust with cocoa powder, chocolate shavings, or a few coffee beans for polish.
Pro tips
- Coffee matters: Use freshly brewed or cold‑brew concentrate for depth; stale coffee dulls flavors.
- Balance the liqueurs: A 2:1 ratio of vodka to Frangelico keeps the hazelnut note without overpowering.
- Sweetness structure: Chocolate syrup plus sugar/simple syrup provides layered sweetness and depth.
- Blending technique: Pulse first, then blend to control texture and avoid over‑dilution.
- Serve cold and frothy: Chill the mug briefly or pre-chill ingredients, which prevents rapid texture melting.
(Updated: 6/9/25)
Author: Howard
Meet Howard, a dedicated blogger and mixologist from Patchogue, New York. With more than 11 years of expertise in the field, he has developed his abilities to craft distinctive and avant-garde cocktails with the best ingredients and methods. He has experience in the art of mixology thanks to his employment as a qualified bartender at some of the best bars and eateries. He likes to experiment with novel flavor combinations in their own time and post their results on the well-known blog Drinks.Wiki. In addition to their bartender abilities, they are also informed about the background and traditions of mixing drinks, frequently include this information in their blog entries. Follow him for advice from the pros, recipes, and behind-the-scenes looks at the mixology industry.
