This recipe for a java chip frappuccino is perfect for summer. And oh man does it taste good!
I am one of those people who drinks coffee flavored beverages rather than “coffee.” Yes, my husband makes fun of me for this sometimes, but I know what I like. In fall and winter, it’s easy to create a delicious coffee beverage, but I want something different come summer. And no, I can’t justify enjoying an iced coffee float all summer long. Unfortunately.
Usually I’ll simple make my coffee over ice with cream and an added flavor. When it’s 90 hundred degrees outside like it has been lately (reinforcing yet again that as much as I complain about the cold in Chicago, I could never live any further south than I do), I want a completely frozen beverage. I don’t want something watered down, and I don’t want it to be too complicated. This java chip frappuccino is perfect.
In fact, it’s so perfect that I made the mistake of setting my cup down this morning after taking a sip and going upstairs to change. Why is that a mistake? My husband stole my java chip frappuccino and drank it. I learned, however. Now I have even more coffee freezing to make a larger batch tomorrow since my husband already warned me he plans to steal it again.
Life is rough.
I can’t really blame him though, can you? Take a look at how pretty this java chip frapuccino is.
It isn’t cloyingly sweet, and it has way fewer calories than the non copycat java chip frappuccino you can spend a small fortune on. That alone makes it a winner. (Ok, ok the whipped cream ups the calories, but it’s worth it.) Coffee, milk, dark chocolate chips, a little chocolate extract, and whipped cream? I’m so sold.
[bctt tweet=”Cool off with this delicious copycat java chip frappuccino recipe. Super simple to make. Yum!” username=”honestandtruly”]
Since my husband tends to make too much coffee almost every morning, I love that I now have a use for it instead of having it get pitched each afternoon. Instead, I can freeze the coffee. Our freezer has a built in ice maker, and our ice cube trays disappeared. I almost had to break down and make a weaker version of this, using ice cubes to freeze the frappuccino. Then I had a lightbulb moment.
I have three different popsicle molds, but I never use them all at the same time. The coffee doesn’t need to be ice cube size, just portion controlled. I carefully poured the coffee into popsicle molds, and voila! When I figured out that my funnel would make it even easier to not make a mess, I really felt like a rock star.
So yeah… I have a full pot of coffee freezing right now. I’m making this again tomorrow, and I may make it the next day, too. Because it is hot in Chicago right now, and I don’t do well in the heat.
How to make your own java chip frappuccino at home
Use frozen coffee. This makes a huge difference, and it means you don’t need to brew extra strong coffee to make this work. That means you need to plan in advance a little, but do it. Trust me. When the coffee is still hot (or at least warm), stir in the sugar so that it dissolves. Then pour it into your ice cube trays or popsicle molds and freeze overnight.
In the morning, add the frozen coffee to the cup of your blender. The more high powered your blender, the better. Add the milk, chocolate chips, and chocolate extract or vanilla.
Blend until it reaches a uniform texture. This is most easily done by pulsing the blender to start then keeping it on once the initial mixing is complete.
If your coffee doesn’t want to leave the tray or popsicle molds, simple place your warm hand around it for a few seconds to thaw the edge of the frozen coffee and then try again.
Add to a cup, top with whipped cream, and enjoy! You’re welcome.
Have you ever made a java chip frappuccino? What is your favorite frozen coffee drink?
- 1 c coffee
- 1 T sugar
- 3/4 c whole milk
- 1/4 c dark chocolate chips
- 1 t chocolate extract or vanilla
- whipped cream (optional)
- Brew coffee. While still hot, stir in sugar until dissolved.
- Pour into ice cube tray or popsicle molds and freeze overnight.
- Remove frozen coffee from molds and place into blender cup with milk, chocolate chips, and chocolate extract or vanilla.
- Pulse for 10-15 seconds to start blending then turn on high and run until it is completely blended.
- Pour into a cup and top with whipped cream. Serve immediately.
If you forget to freeze your coffee and freeze it the night before, you can brew extra strong coffee and cool it off completely (in the fridge) and use ice cubes to make the one cup total. It is better with frozen coffee, however.
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Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving:Calories: 438 Total Fat: 21g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 27mg Sodium: 97mg Carbohydrates: 50g Fiber: 3g Sugar: 45g Protein: 9g