Ummm yeah.  I’m sorry?  I guess.  Well, not really.  It is with very mixed feelings that I bring you this raspberry mocha frappuccino.  The addict in me is both thrilled to be able to make this at home and a bit apprehensive of the sheer number of blending sessions sure to ensue.

Ever since finding homemade versions of nearly all my favorite Starbucks drinks, I have cut down my trips to said coffee shop drastically.  I could probably count on one hand (okay, maybe two) the number of times I’ve been this year.  My most recent trip was out of desperation, a trip on a Monday after a spectacularly awful week.  This was my insurance that this week, yes this week, was going to be better than the last.  (It totally worked – it’s some kind of magic, I think.)  The week was a vast improvement and at the end of it on Saturday was this.  A homemade version giving me the power to remedy all future bad days from the comfort of my own home.

  • Yield 2 servings


  • 2 cups crushed ice cubes
  • 1¼ cup extra-strong brewed coffee, cold
  • ½ cup milk
  • 2 tbsp. vanilla or raspberry syrup
  • 3 tbsp. chocolate syrup
  • Whipped cream
  • Chocolate syrup and/or raspberry puree*, for making it fancy


  • 01

    Combine ice cubes, coffee, milk, and syrups in a blender or food processor.  Blend until completely smooth, about 30-60 seconds.  Pour into serving glasses, top with whipped cream, and drizzle with chocolate syrup and/or raspberry puree.

  • 02

    To make the raspberry drizzle, combine the about 1 cup of raspberries with 2-3 tablespoons of sugar in a medium saucepan over medium heat.  Cook, stirring occasionally, until the berries have released most of their juices and the juice has reduced a bit, about 10 minutes.  Puree the berries with in a blender or with an immersion blender.  Pour the mixture through a fine mesh sieve and discard the seeds.  Chill.