Chocolate-Raspberry Frappé

Vickie Parks


The Greeks presented the original frappé to the world, and everyone else got creative and concocted endless flavor variations that all seem so worth trying. This is one of those flavored frappé recipes. Feel free to use nonfat ingredients if you wish, because the skinny version is still quite good. (I've used Chambord raspberry liquor in place of the raspberry syrup, and it was good, too.)

★★★★★ 2 votes
2 - (NOTE: prep time doesn't include freezing time)
5 Min


1 1/2 c
strong coffee, partially frozen (i used frozen coffee ice cubes)
1/2 c
milk, lowfat or 2%
1 Tbsp
raspberry syrup (or more, for stronger raspberry flavor)
2 tsp
cocoa powder
1 tsp
sugar or stevia artificial sweetener (optional)
2 Tbsp
low-fat whipped cream (optional)
1 tsp
chocolate syrup (optional)
1 large
fresh raspberry (optional)


1Place frozen coffee (or coffee ice cubes), milk, raspberry syrup, cocoa powder and sugar/stevia in a blender. Process 20-30 seconds, or until smooth and well blended.
2Pour into a 16-oz mug. Top with whipped cream. Drizzle chocolate syrup in a thin line on top of whipped cream, and garnish with a fresh raspberry.
3Serve chilled, with a tall straw.

About Chocolate-Raspberry Frappé

Main Ingredient: Coffee/Tea/Beverage
Regional Style: Greek