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Double Chocolate Chip Frappuccino Starbucks Style
Dolce Flav
Rated 5.0 stars by 1 users
Category
Water soluble chocolate Flavor
Author:
Dolce Flav
Servings
1
Prep Time
7 minutes
Cook Time
0 minutes
Make a Starbucks-style Double Chocolate Chip Frappuccino at home by blending chilled espresso (or strong coffee), milk, chocolate syrup, chocolate chips, ice, and a touch of water-soluble chocolate flavor extract for a deep, evenly distributed chocolate aroma. Finish with whipped cream, a chocolate drizzle, and more chocolate chips for the signature Starbucks look and texture. This recipe produces a velvety, slushy chocolate coffee drink that tastes indulgent but is simple to prepare in minutes.
Ingredients
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1 cup ice (packed)
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2 shots espresso (or 1/2 cup strongly brewed coffee), chilled
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1 cup milk of choice (whole, 2%, oat, almond, etc.)
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2 tbsp chocolate syrup (plus extra for glass drizzle)
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2 tbsp chocolate chips or mini chips (plus extra for topping)
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2–3 tbsp vanilla or simple syrup (adjust to sweetness preference)
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1/4–1/2 tsp water-soluble chocolate flavor extract
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Whipped cream, for topping (optional)
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Optional: 1–2 tbsp half-and-half or heavy cream for creamier texture
Directions
Prep coffee & chocolate: Chill espresso or strong brewed coffee until cold. If using chocolate chips in the base, pulse them briefly in a blender or food processor so they’re small but not powdered (this gives pleasant chocolate bits throughout).
Combine base ingredients: In a high-speed blender add chilled espresso, milk, chocolate syrup, vanilla/simple syrup, water-soluble chocolate flavor extract (start with 1/4 tsp), and the processed chocolate chips.
Add ice & blend: Add 1 cup packed ice and blend on high until smooth and thick — about 20–30 seconds. If mixture is too thin, add 1/4 cup more ice and blend again; if too thick, add 1 tbsp milk and pulse.
Dress the glass (optional): Drizzle chocolate syrup around the inside of a 16-oz glass for the Starbucks look, then pour the blended frappe into the glass.
Top and serve: Top with whipped cream, extra chocolate chips, and a final chocolate drizzle. Serve immediately with a straw.
Recipe Note
10 FAQs (Frequently Asked Questions)
Can I use cocoa powder instead of chocolate chips?
Yes — dissolve 1–2 tbsp unsweetened cocoa in a tablespoon of warm water or milk before adding; you may need slightly more sweetener.
How much water-soluble chocolate extract should I add?
Start with 1/4 teaspoon for one 16-oz serving; increase to 1/2 tsp for a more pronounced chocolate aroma. It’s concentrated — add slowly and taste.
Is this drink caffeinated?
Yes, if you use espresso or brewed coffee. Omit coffee and add more milk/cream to make a caffeine-free chocolate crème frappuccino.
Can I make this dairy-free or vegan?
Absolutely — use oat or almond milk and a plant-based whipped topping; water-soluble extract works fine in plant milks.
How do I get the Starbucks texture?
Use enough ice (1 cup packed per 1 cup liquid) and a high-speed blender; adding 1–2 tbsp half-and-half or a splash of heavy cream creates a creamier, thicker mouthfeel.
Can I prep the base ahead?
You can pre-mix and chill the coffee + chocolate + milk base, but do not add ice until ready to blend — reblend with fresh ice just before serving for best texture.
Why use water-soluble extract vs regular extract?
Water-soluble extracts disperse evenly in cold, water-based beverages; oil-based extracts can separate and feel greasy in iced drinks.
Can I add flavored syrups (caramel, hazelnut)?
Yes — add 1/2–1 tbsp flavored syrup to customize (e.g., mocha + hazelnut = mocha hazelnut Frappuccino).
What coffee is best for flavor balance?
Espresso (2 shots) gives a bold balance to the chocolate; strong brewed coffee works well if espresso isn’t available. Chill before blending.
How to make cold foam?
To make cold foam, combine cold milk with a splash of sweetener or flavoring, then froth it using a handheld frother, blender, or French press until it becomes light, creamy, and foamy—perfect for topping iced coffee or cold brew drinks.