10 Frappé Recipes You Can Make in 5 Minutes

Look, I get it. You’re standing in your kitchen at 7 AM, staring at your coffee maker like it owes you money, wondering if that $8 frappé from the coffee shop is really worth the detour and the hit to your wallet. Spoiler alert: it’s not. What if I told you that most frappés are just coffee, ice, and a few basic ingredients you already have sitting in your fridge or pantry?

Here’s the thing about frappés—they’re basically the lazy person’s dream. Throw stuff in a blender, press a button, and you’ve got yourself a drink that tastes like you tried way harder than you actually did. No fancy equipment needed, no barista certification required, just you and your blender having a five-minute love affair that ends in caffeinated bliss.

I’ve spent way too many mornings experimenting with frappé combinations, and I’m here to share the ones that actually work. These aren’t those Pinterest-perfect recipes that require seventeen specialty ingredients and a degree in molecular gastronomy. These are real recipes that real people can make before their brain fully boots up for the day.

Why Frappés Are Actually Perfect for Busy Mornings

Before we dive into the recipes, let’s talk about why frappés deserve a permanent spot in your morning routine. First off, they’re stupidly fast to make. While your regular coffee is still dripping through the filter, you could already be halfway through a frappé. Second, they’re incredibly forgiving—mess up the ratios? Still tastes good. Forgot to add something? Probably won’t notice.

The beauty of a good frappé lies in its simplicity. Research shows that coffee consumed in moderation can be part of a healthy diet, and when you make your frappé at home, you control exactly what goes in it. No mystery syrups, no questioning if that’s real vanilla or just “vanilla-flavored,” and definitely no judgment from a barista when you order something ridiculous.

Plus, frappés are sneakily nutritious if you do them right. Toss in some protein powder, use almond milk instead of cream, add a banana for thickness—suddenly you’ve got breakfast and coffee in one glass. That’s called efficiency, my friends.

1. Classic Vanilla Frappé

Let’s start with the baseline, the OG, the one that started it all. This is your basic vanilla frappé, and honestly, sometimes basic is exactly what you need. I make this at least three times a week because it’s reliable, it’s quick, and it never disappoints.

What you need: 1 cup strong brewed coffee (cooled), 1 cup ice, 2 tablespoons sugar (or sweetener of choice), 1 teaspoon vanilla extract, ¼ cup milk or cream.

Dump everything into your high-speed blender and blend for about 30 seconds until smooth and frothy. That’s it. That’s the whole recipe. If someone tells you it’s more complicated than that, they’re lying to you. The key here is using actually good vanilla extract—not that imitation stuff that tastes like sadness. I keep a bottle of pure vanilla extract specifically for coffee drinks because the flavor difference is night and day.

Want to kick it up a notch? Add a tablespoon of vanilla protein powder for some staying power throughout your morning. It makes the texture creamier and keeps you full longer, which means you’re less likely to face-plant into a donut by 10 AM.

If you’re looking for more classic coffee inspiration, check out these easy homemade coffee recipes that cover all the basics.

2. Mocha Madness Frappé

Chocolate and coffee. Two things that were clearly meant to be together, like peanut butter and jelly, or me and my couch on Sunday mornings. This frappé is for those days when vanilla feels too vanilla and you need something that tastes like dessert but still counts as breakfast.

Ingredients: 1 cup cold brew coffee, 1 cup ice, 2 tablespoons cocoa powder, 2 tablespoons sugar, ½ cup milk, optional whipped cream on top.

The secret to a killer mocha frappé is quality cocoa powder. Don’t use that stuff you found in the back of your cupboard from 2019. Spring for Dutch-process cocoa powder—it’s smoother, richer, and doesn’t have that chalky aftertaste. Trust me on this one. I learned the hard way after making several disappointing mochas that tasted like dirt water.

Blend everything together until it’s smooth and slightly thick. If it’s too thin, add more ice. Too thick? Splash in more milk. This isn’t rocket science, folks. Studies indicate that the antioxidants in both coffee and cocoa can provide health benefits, so you’re basically doing yourself a favor by making this.

For more chocolate-coffee combinations, you’ll love these coffee desserts that pair perfectly with your brew. They’re dangerously good.

3. Caramel Dream Frappé

This is the one that makes people ask for the recipe. Every. Single. Time. There’s something about caramel that just hits different in a cold coffee drink. Maybe it’s the way it swirls through the ice, or maybe it’s just because caramel makes everything better. Science has yet to weigh in on this.

What goes in: 1 cup cooled espresso or strong coffee, 1 cup ice, 3 tablespoons caramel sauce, 2 tablespoons sugar, ½ cup milk, extra caramel for drizzling.

Here’s where things get slightly fancy (but still easy, I promise). Before you blend, drizzle some caramel sauce inside your glass. Twirl it around so it coats the inside. This is purely for aesthetics, but it makes your frappé look like it came from a café that charges $12 for coffee, and we love that energy.

Blend your coffee, ice, caramel sauce, sugar, and milk until smooth. Pour it into your caramel-lined glass, top with whipped cream if you’re feeling it, and drizzle more caramel on top. Is it over the top? Absolutely. Do I care? Not even a little bit.

The best part about making your own caramel frappé is controlling the sweetness. Coffee shop versions are often tooth-achingly sweet. At home, you can dial it back to something that still tastes like caramel but doesn’t require a dentist appointment afterward.

Speaking of coffee shop drinks, these iced coffee drinks that rival Starbucks are worth checking out when you want to expand your repertoire.

4. Peanut Butter Power Frappé

Okay, hear me out on this one. Peanut butter in coffee sounds weird until you try it, and then you wonder where it’s been all your life. This frappé is basically a protein shake disguised as a coffee drink, which means it’s perfectly acceptable to have for breakfast, lunch, or that weird 3 PM snack time when you’re not sure what meal you’re on anymore.

Ingredients: 1 cup cold coffee, 1 cup ice, 2 tablespoons natural peanut butter, 1 tablespoon honey or maple syrup, ½ cup milk (almond milk works great here), 1 banana (optional, for thickness).

The peanut butter needs to be the good stuff—just peanuts, maybe a touch of salt. None of that hydrogenated oil nonsense. It makes a huge difference in taste and texture. I use organic peanut butter because it blends smoother and doesn’t separate into a weird oily mess in your blender.

Throw everything in the blender and let it rip for a good 45 seconds. The banana is optional, but it makes the frappé incredibly creamy and adds natural sweetness, so you can cut back on the honey. Plus, bananas and peanut butter is a combo that’s been winning since elementary school lunchboxes, so why mess with perfection?

This frappé keeps me full for hours, which is saying something because I have the appetite of a teenage boy trapped in an adult’s body. The protein from the peanut butter combined with the caffeine from the coffee is basically a cheat code for productivity.

For more protein-packed coffee ideas, check out these high-protein coffee recipes that’ll fuel your workouts and your mornings.

5. Coconut Cream Frappé

This one’s for my dairy-free friends and anyone who loves that tropical vibe in their morning coffee. Coconut and coffee is an underrated combination that deserves way more love than it gets. It’s like a vacation in a glass, except you don’t have to deal with airport security or sunburns.

You’ll need: 1 cup cold brew coffee, 1 cup ice, ½ cup coconut milk (the full-fat canned kind, not the carton), 2 tablespoons coconut cream, 2 tablespoons sugar or agave, 1 teaspoon vanilla extract, toasted coconut flakes for topping.

The secret weapon here is using actual canned coconut milk, not the watered-down stuff from the dairy aisle. You want that rich, creamy texture that only full-fat coconut milk can deliver. I always have a few cans of organic coconut milk in my pantry specifically for coffee experiments.

Blend everything except the coconut flakes until it’s smooth and dreamy. Pour into a glass and top with toasted coconut flakes. If you’ve never toasted coconut flakes before, just throw them in a dry pan over medium heat for a few minutes until they’re golden. Game changer.

This frappé is naturally dairy-free, which makes it perfect for anyone with lactose issues or plant-based preferences. And honestly, even if you’re not dairy-free, you should try this because it’s ridiculously good. The coconut flavor is subtle enough that it doesn’t overpower the coffee but prominent enough that you know it’s there.

Want more plant-based coffee options? These vegan coffee creamer recipes will change your morning routine forever.

6. Mint Chocolate Chip Frappé

This frappé tastes exactly like mint chocolate chip ice cream, except it has caffeine in it, which automatically makes it breakfast-appropriate. I don’t make the rules; I just follow them. This is my go-to during summer when it’s too hot to function but I still need my coffee fix.

Ingredients: 1 cup cold coffee, 1 cup ice, 2 tablespoons cocoa powder, 2 tablespoons sugar, ½ teaspoon peppermint extract, ½ cup milk, chocolate chips for blending and topping.

A word of warning about peppermint extract: a little goes a long way. Start with ¼ teaspoon if you’re nervous, taste it, then add more if needed. Too much peppermint and your frappé will taste like toothpaste, which is… not the vibe we’re going for here.

Add everything to your blender along with a tablespoon of chocolate chips. Blend until smooth, then pulse in another tablespoon of chocolate chips so you get those little chunks throughout. It’s the details that matter, people. Top with whipped cream and more chocolate chips if you’re feeling extra.

The combination of mint and chocolate with coffee is surprisingly harmonious. The mint cuts through the richness of the chocolate and the bitterness of the coffee in this perfect way that makes you want to drink it slowly and savor every sip. Or chug it in thirty seconds because you’re running late. Both approaches are valid.

Frappé-Making Essentials: Tools That Actually Matter

7. Cookies and Cream Frappé

This is basically dessert masquerading as a morning beverage, and I’m not sorry about it. If someone judges you for drinking a cookies and cream frappé at 8 AM, they’re not your people. Let them go. This frappé uses actual cookies, which sounds ridiculous but is actually brilliant.

What you need: 1 cup cold coffee, 1 cup ice, 3-4 chocolate sandwich cookies (you know which ones), ½ cup milk, 2 tablespoons sugar, whipped cream for topping.

The beauty of this recipe is that the cookies do most of the flavor work for you. Just throw them in the blender whole—cream filling and all—along with your coffee, ice, milk, and sugar. Blend until the cookies are pulverized and the whole thing is smooth and creamy.

I keep a package of chocolate sandwich cookies in my pantry specifically for frappé emergencies. Yes, frappé emergencies are a thing. Don’t question it. The cookies add sweetness, texture, and that distinctive cookies and cream flavor that’s somehow both nostalgic and sophisticated at the same time.

Top with whipped cream and crush another cookie over the top for presentation. Is it extra? Yes. Does it make you feel fancy? Absolutely. Will your kids beg you to make this every morning? Guaranteed. Set boundaries now.

Looking for more ways to satisfy your sweet tooth with coffee? These coffee and dessert pairings are absolutely wild.

8. Hazelnut Heaven Frappé

Hazelnut coffee is having a moment, and by moment I mean it’s been popular forever because hazelnuts and coffee are basically soulmates. This frappé tastes expensive but costs about $2 to make, which is the kind of math I can get behind.

Ingredients: 1 cup cold coffee, 1 cup ice, 3 tablespoons hazelnut syrup, ½ cup milk, 1 tablespoon sugar, crushed hazelnuts for topping.

The key to this frappé is quality hazelnut syrup. The cheap stuff tastes artificial and weird. I use premium hazelnut syrup that actually tastes like hazelnuts, not like someone described hazelnuts to a robot who then tried to recreate the flavor in a lab.

Blend your coffee, ice, hazelnut syrup, milk, and sugar until it’s smooth and frothy. The hazelnut flavor should be prominent but not overwhelming. If you can’t taste it, add another tablespoon of syrup. If it’s too strong, add a splash more milk. This is cooking by vibes, not measurements.

Top with whipped cream and sprinkle some crushed hazelnuts on top. I keep a bag of roasted hazelnuts around because they’re great for snacking and for making frappés look Instagram-worthy. Just crush a few with the side of a knife or pulse them in a food processor for two seconds.

For even more nutty coffee creations, check out these healthy coffee recipes with nut milks.

9. Salted Caramel Pretzel Frappé

This is the frappé for people who can’t decide between sweet and salty, so they just said “screw it, let’s have both.” The pretzel might sound weird, but trust me—it adds this incredible texture and salty contrast that makes the whole thing work on another level.

What goes in: 1 cup cold coffee, 1 cup ice, 3 tablespoons caramel sauce, 2 tablespoons sugar, ½ cup milk, ½ teaspoon sea salt, 2-3 mini pretzels, extra pretzels for garnish.

This recipe is all about balance. The salt cuts through the sweetness of the caramel, and the pretzels add this satisfying crunch that makes drinking it actually interesting. Add your coffee, ice, caramel sauce, sugar, milk, and sea salt to the blender. Then break up your pretzels and toss them in. Blend until mostly smooth—you want a few tiny pretzel chunks in there for texture.

Pour into a glass, top with whipped cream, drizzle with more caramel, and stick a pretzel on top because why not. The presentation matters when you’re drinking something this extra. I use flaky sea salt for the perfect salt level—it’s less harsh than table salt and dissolves better.

This frappé is proof that sometimes the weirdest combinations end up being the best ones. It’s sweet, it’s salty, it’s caffeinated—basically everything you need in a drink.

10. Espresso Protein Frappé

This is the frappé for people who work out at 5 AM and need something that functions as both breakfast and coffee. It’s protein-packed, energizing, and actually tastes good, which is rare in the world of protein drinks that usually taste like chalk mixed with regret.

Ingredients: 1 shot espresso (or ½ cup strong coffee), 1 cup ice, 1 scoop vanilla protein powder, 1 banana, ½ cup almond milk, 1 tablespoon almond butter, 1 teaspoon honey.

The secret to making protein powder not taste like sadness is masking it with enough other flavors. The banana adds natural sweetness and creaminess, the almond butter adds richness, and the honey rounds everything out. The espresso provides that coffee kick without making it taste like you’re drinking a science experiment.

Blend everything together until it’s completely smooth. This one needs a good 60 seconds in the blender to make sure the protein powder is fully incorporated and you don’t get any weird chunks. If it’s too thick, add more almond milk. Too thin, add more ice or another half banana.

This frappé keeps me full until lunch, which is basically magic. The combination of protein, healthy fats, and caffeine is the holy trinity of functional beverages. I make this at least twice a week after morning workouts, and it’s honestly one of the main reasons I can function like a human being before 9 AM.

Want more energy-boosting coffee drinks? These coffee smoothies for breakfast are in the same wheelhouse and equally delicious.

The Real Talk About Making Frappés at Home

Here’s what nobody tells you about homemade frappés: they’re genuinely easier and faster than going to a coffee shop. I timed myself once—from opening my freezer to taking the first sip, it took exactly four minutes and thirty seconds. Meanwhile, the coffee shop drive-through line takes at least ten minutes on a good day, and that’s not counting the time you spend questioning your order while staring at the menu board.

The other thing nobody mentions is how much money you save. A coffee shop frappé costs anywhere from $5 to $8 depending on size and location. The ingredients for a homemade version? Maybe $1.50 if you’re being generous. Make two a week, and you’ve saved enough for a fancy dinner by the end of the month. The math is honestly staggering when you think about it.

But beyond the money and time savings, there’s something satisfying about making your own drinks. You control every single ingredient. Want less sugar? Done. Prefer oat milk? Go for it. Hate whipped cream? More for me. According to Johns Hopkins Medicine, coffee provides numerous health benefits when consumed moderately, and making it at home lets you maximize those benefits while minimizing unnecessary additives.

If you’re ready to dive deeper into the world of homemade coffee drinks, start with these coffee drinks you can make in under 5 minutes. They’re all tested, approved, and actually achievable on a Monday morning.

Tips for Frappé Perfection Every Single Time

After making approximately a million frappés (okay, maybe hundreds, but it feels like a million), I’ve learned some tricks that consistently make the difference between “meh” and “holy crap, this is amazing.”

Start with cold coffee. Room temperature coffee makes a sad, watery frappé. Brew your coffee the night before and stick it in the fridge, or use cold brew. Cold brew is actually perfect for frappés because it’s already smooth and less acidic, which means you need less sugar to balance it out.

Ice matters more than you think. Use enough ice to make your frappé thick and frosty, but not so much that it’s basically a coffee slushie. The ratio I stick to is roughly 1:1 coffee to ice, but adjust based on your blender’s power and personal preference. A powerful blender needs less ice; a weaker one needs more to achieve the same texture.

Blend in stages. For recipes with add-ins like cookies or pretzels, blend the liquid ingredients first until smooth, then pulse in the extras. This gives you better control over texture and prevents over-blending.

Taste before pouring. Stick a spoon in and taste your frappé before committing it to a glass. Too sweet? Add more coffee. Not sweet enough? Another hit of sugar or syrup. Too thick? Splash of milk. Too thin? More ice. Adjusting at this stage saves you from drinking something mediocre when greatness is just one tweak away.

For more coffee-making wisdom, these brewing tips for the perfect cup apply to frappés too, especially the sections on temperature and timing.

Customizing Your Frappés: A Quick Guide

The beautiful thing about frappés is how infinitely customizable they are. Once you master the basic formula (coffee + ice + sweetener + liquid + flavoring), you can basically create any flavor combination your heart desires. Or your weird 3 AM cravings demand. No judgment.

Milk alternatives: Swap regular milk for almond, oat, coconut, soy, or cashew milk. Each brings its own flavor profile. Oat milk makes it creamier, almond milk keeps it lighter, coconut milk adds tropical vibes. Experiment and find your favorite.

Sweetener options: White sugar is classic, but honey, maple syrup, agave, stevia, or monk fruit all work. If you’re using liquid sweeteners, start with less than you think you need—they’re usually sweeter than granulated sugar.

Protein boosters: Add protein powder, Greek yogurt, nut butter, or hemp seeds for staying power. This transforms your frappé from a drink into an actual meal replacement that’ll keep you full for hours.

Flavor extracts: Beyond vanilla and peppermint, try almond extract, coconut extract, or even a tiny drop of orange extract for something different. Go easy—extracts are concentrated, and a little goes a very long way.

Spices: A pinch of cinnamon, nutmeg, or cardamom can completely change the flavor profile. Cinnamon works with basically everything. Cardamom is amazing in vanilla or chocolate frappés. Nutmeg pairs beautifully with hazelnut.

Want to get really creative? Check out these homemade coffee syrup recipes for endless flavor possibilities.

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Frequently Asked Questions About Frappés

Final Thoughts: Your Frappé Journey Starts Now

Look, I’m not going to pretend that making frappés at home is going to change your life or solve all your problems. But it might make your mornings slightly better, save you a decent chunk of money, and give you something to look forward to when your alarm goes off at an ungodly hour.

The beauty of these recipes is that they’re all starting points, not rigid rules. Once you get comfortable with the basic formula, you can experiment endlessly. Want to add espresso powder to the mocha frappé? Do it. Think the coconut cream version would be better with a shot of rum? I mean, it’s your life (and maybe wait until after 5 PM). Curious if pumpkin spice would work in the vanilla base? Absolutely it would.

The point is to have fun with it and make drinks that you actually want to drink. Not what Instagram says is trendy, not what some influencer is pushing, just what genuinely tastes good to you. That’s the whole reason for making coffee at home in the first place—complete creative control over what goes into your body.

So grab your blender, raid your pantry, and start experimenting. Worst case scenario, you make something weird and dump it down the sink. Best case scenario, you discover your new favorite drink that costs $2 instead of $8 and takes five minutes instead of twenty. Those are pretty good odds if you ask me.

Now if you’ll excuse me, I have a date with my blender and that caramel sauce in my fridge. These frappés aren’t going to make themselves, and Monday morning is coming whether I’m ready or not.