Peppermint Mocha Frappe

Remember my Starbucks rant? Well...Starbucks strikes again with the magical holiday beverages. I always succumbed to their peppermint mocha flavored anything during the holidays, so obviously it became mandatory that I figure out how to get my peppermint mocha fix on without compromising my health. I have come up with two recipes so you can satisfy your peppermint mocha cravings in two ways - frozen or hot! A frappe in the winter seems weird, but who am I to discriminate against those of you in SoCal or Florida? And I'll admit...I've enjoyed this frosty drink amidst a light snowfall myself. And it was delightful. 

Note: The recipe calls for "coffee ice cubes" - I always keep a tray of coffee ice cubes for this reason. Just pour a pot of brewed coffee into an ice cube tray and then freeze it. This is also perfect for iced coffee - now your coffee will never get watered down!


For the Frappe

  • 1 frozen banana
  • 5 coffee ice cubes
  • 1/4 cup coconut milk or almond milk
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp honey
  • A few drops of peppermint extract (don't overdo it - peppermint extract is strong. Start with 2 drops and then taste it to see if you want more)

For the Whipped Cream

  • 1/4 cup coconut cream (scrape the solids from a refrigerated can of full-fat coconut milk)
  • 1 tsp honey


  1. Place all frappe ingredients in a blender and blend until smooth.
  2. In a mixing bowl, beat the coconut cream and honey until whipped and fluffy. I use a hand mixer, but a whisk will also work if you put some elbow grease into it.
  3. Pour frappe into a glass and top with the whipped cream!