Chocolate Hazelnut Mocha Frappé

Rich chocolate, toasted hazelnut flavor, and bold coffee blended into a creamy frozen treat—perfect when you want something cool and a little indulgent.

Serves: 1 generous serving
Glass size: About 16–20 oz
Prep time: About 5 minutes, plus chilling the coffee

Ingredients

• ½ cup strongly brewed Wolf Ember Coffee Chocolate Hazelnut coffee, completely chilled
• ½ cup 2% milk
• 1½ tablespoons chocolate sauce, plus extra for drizzling
• ½ to 1 tablespoon hazelnut syrup, to taste
• 1½ cups ice
• Whipped cream, for topping (optional)
• A light sprinkle of chopped hazelnuts or chocolate shavings, for garnish (optional)

Step-by-step instructions

1. Brew and chill the coffee.
   Brew your Chocolate Hazelnut coffee a little stronger than your usual cup, using the grind appropriate for your brewer. Measure ½ cup and refrigerate until completely cold. Starting with cold coffee helps keep the frappé thick.
2. Prepare the glass.
   Drizzle a little chocolate sauce around the inside of a 16–20-ounce glass, if desired. Set it aside while you blend.
3. Add the liquid ingredients.
   Pour the chilled coffee and milk into a blender. Add the chocolate sauce and ½ tablespoon hazelnut syrup. You can add more syrup after tasting.
4. Add the ice.
   Add 1½ cups ice and secure the blender lid.
5. Blend until smooth.
   Blend using your blender’s ice-crushing or frozen-drink setting until the ice is finely crushed and the drink looks creamy, usually about 30–45 seconds. If needed, stop the blender before scraping down the sides.
6. Adjust the flavor and thickness.
   Taste with a clean spoon. For more hazelnut sweetness, add up to another ½ tablespoon syrup and blend briefly. If the drink is too thick to blend or pour, add milk 1 tablespoon at a time. If it is too thin, add a few ice cubes and blend again.
7. Pour and top.
   Pour into the prepared glass. Add whipped cream, a light chocolate drizzle, and optional chopped hazelnuts or chocolate shavings.
8. Serve immediately.
   Enjoy with a wide straw or spoon while the frappé is cold and thick.

Make it your own

Use oat milk or another milk you enjoy in place of 2% milk. For a less sweet drink, reduce the chocolate sauce to 1 tablespoon and omit the hazelnut syrup—the flavored coffee still provides chocolate-hazelnut character. For a richer dessert-style version, add a small scoop of vanilla ice cream and begin with 1 cup ice, adjusting as needed.

Wolf Ember tip

Freeze some brewed Chocolate Hazelnut coffee in an ice-cube tray and replace part of the regular ice with coffee cubes. This helps preserve the coffee flavor as the drink melts. Keep the ½ cup chilled liquid coffee in the recipe so the blender has enough liquid to work with.

Shop Wolf Ember Coffee Chocolate Hazelnut Coffee