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)

How to Make Chocolate-Raspberry Frappé


  1. Place 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.
  2. Pour 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.
  3. Serve chilled, with a tall straw.

Printable Recipe Card

About Chocolate-Raspberry Frappé

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

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