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Andes Mint Chocolate Mocha Frappuccino

Mint Mocha Frappuccino

Chocolate and mint together is a wonderful thing. So I found these Andes Chocolate Mint pieces and decided to try them for a new frappuccino recipe. Delicious!

So here it is:

Andes Chocolate Mint Mocha Frappuccino

Minto Mocha Frappuccino Ingredients

First you start out with putting approximately 8 ice cubes into the blender. Then pour in 2 cold shots of espresso or 1/4 cup cold coffee. Make sure the coffee/espresso is cold or else it will melt the ice when you pour it in.

Then you’ll add 1 tablespoon of chocolate powder. I love Ghirardelli Sweet Ground Chocolate (this will take you to Amazon.com)

Next, measure 1/4 cup of Andes Mints , either the baking pieces or the actual chocolate mint candies.

Then you might want to add 1/8 cup of Torani Crème de Menthe Syrup if you have some, or you could just add a few more of the Andes Mints, but it tastes excellent with the extra sweetness and mint flavor of the syrup.

*Optional: Add a scoop of vanilla ice cream for an extra tasty treat!

Then pour in 2/3 cup of half and half (or milk, but half and half is better) and blend, blend, blend!

Top with whipped cream, drink up and enjoy 🙂

Andes Mint Chocolate Mocha Frappuccino
Recipe Type: Drinks
Cuisine: American
Author: Melissa Hall
Serves: 1
  • 1/4 cup cold coffee or 2 shots of cold espresso
  • 8 ice cubes
  • 1 tbls Sweet ground chocolate (Ghirardelli is what I use)
  • 1/4 cup Andes Mint Chocolate pieces
  • 1/8 cup Mint Syrup
  • 1 scoop of ice cream *optional
  • 2/3 cup milk or half and half
  1. Pour all ingredients into the blender and blend.
  2. Pour into your glass, top with whipped cream and enjoy!


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Recipe Name
Andes Mint Chocolate Mocha Frappuccino
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  1. These all sound so good I don’t know which one to try first. Thanks so much for sharing!

  2. thanks for sharing im going to try this one