WATCH: HOW TO MAKE JAVA CHIP FRAPPUCCINO
My Copycat Starbuck’s Java Chip Frappuccino recipe is a healthier version of the popular iced coffee indulgence. This homemade coffee chocolate shake is dairy-free (coconut milk & cream) and naturally sweetened with only a little maple syrup.
Today’s recipe isn’t entirely new. Actually, I completely revamped this copycat Java Chip Frappe from 2 years ago.
This is one of those posts that got little attention on social media, but is doing quite well in search engine results. But when I look back at the recipe I realize that I have come a long ways in my healthy eating journey.
By the way, here is what the original looked like:
The recipe I posted just over 2 years ago, included whipped topping and commercial chocolate sauce – ingredients I wouldn’t use these days anymore. So I decided, it was time to update the recipe.
I came up with this new homemade Java Chip Frappuccino, that is not only cheaper to make than getting it’s Starbucks counterpart, but also much healthier.
I used coconut milk and cream to make it dairy free, maple syrup and quality dark chocolate to cut down on the refined sugar.
This is the first time I am overhauling an old post in this way. First of all, the recipe is new and improved! I also took new pictures – although I didn’t even hate the old ones. And to top it all off, I made a video for you! (scroll to the top, in case you missed it)
While we are on the topic of video, can you do me a huge favor?? I had to start over my Youtube channel recently and I would love, if you could subscribe to it. You can find the channel HERE. Thank you so much!
IF YOU LIKE THIS HOMEMADE JAVA CHIP FRAPPUCCINO RECIPE, PLEASE:
- 2 ounces espresso or strong brewed coffee (I use this instant espresso powder)
- ⅓ -1/2 cup coconut milk
- 1-2 tablespoons maple syrup
- 1 tablespoon unsweetened cocoa powder
- 1.5 - 2 cups ice cubes
- 2 tablespoons dark chocolate chunks
- whipped coconut cream
- melted dark chocolate for drizzling
- Add espresso, ⅓ cup coconut milk, 1 tablespoon maple syrup, cocoa powder and 1.5 cups ice cubes to a high speed blender and blend until smooth.
- Taste the coffee shake and adjust to your preference. If it is too thick, add the remaining coconut milk. For more sweetness add more maple syrup. And more ice for a thicker shake. Blend again until smooth.
- Then add the dark chocolate chunk and pulse only, to break them up into small bits (small enough to fit through your straw, if using).
- Fill the homemade Java Chip Frappuccino into a serving glass (I used a mason jar) and top with whipped coconut cream and drizzle with melted dark chocolate.
Looking for the best blender for you? Check out this article to learn what to look for in the best smoothie blender – I also included a detailed review of my personal favorite blenders.
Products Used in this Java Chip Frappuccino Recipe:
Just because it includes a little throwback to the time that I had crazy pregnancy cravings and to give you a point of reference, I am leaving the old post and recipe here at the bottom.
Original Post from Feb. 2014
It is hard to believe that a coffee lover like me got totally turned away from the taste and smell of the brewed bean – but it’s true.
For the first trimester of this pregnancy I couldn’t handle coffee AT ALL. Being in a coffee shop or in the kitchen first thing in the morning, while someone else was brewing coffee, send me on a run for the nearest washroom.
As the queasiness of the first three months slowly subsided my java love made a reappearance in its chilled form. Iced coffees and frappes lured me back into the inside of the coffee shops.**
And as everyone knows, you just CAN’T ignore or suppress pregnancy cravings. However, at 5 bucks a fix this baby is getting expensive before it’s even here. So I set out to create one of my favorite iced coffee drinks at home.
The Java Chip Frappuccino combines iced coffee/espresso with chocolate and chocolate chip bits for a great crunchy texture.
Not only is this homemade version easier on the budget, it also is ‘adjustable’. Unfortunately, most iced coffee drinks available to purchase are waaayyy too sweet for me.
So I adjusted the sweetness of this homemade version to my preference but I also included options for sweeter taste buds.
- 1 shot (1.5 ounces) espresso
- ¾ cup light whipped topping, frozen
- 1½ cups ice cubes
- 1 tablespoon unsweetened cocoa powder (or 2 tablespoons chocolate sauce)
- ⅓ cup milk (or chocolate milk)
- 2 tablespoons semi-sweet chocolate chips
- light whipped cream
- chocolate sauce
- Place the ingredients except chocolate chip and whipped cream in a blender or food processor and blend until smooth. Add chocolate chips and pulse a few times to desired size/crunch.
- Pour into a serving glass and optionally top with light whipped cream and a chocolate sauce drizzle.
- If you prefer a sweeter frappuccino use chocolate sauce instead of unsweetened cocoa powder and chocolate milk instead of regular milk.
** I am not trying to stir up controversy and realize that others disagree, but I decided that 1-2 servings of coffee are acceptable for my pregnancy.