Chocolate flavour without coffee

Not every frappé needs espresso. This version uses cocoa for a clear chocolate flavour and ice for the frozen texture. It contains no coffee, although cocoa itself is not caffeine-free. It is also different from a chocolate milkshake: there is no ice cream in the base, so the finish is lighter and more slushy.

The warm-milk paste is worth the small extra step. Dry cocoa added directly to a cold blender can cling to the lid or form dark flecks. Starting with a small warm portion disperses it before the full volume of milk arrives. The mixture must then cool before meeting the ice, or it will melt the ingredient intended to thicken the drink.

Serve while the texture is lively

Aim for tiny ice crystals suspended through the chocolate milk, not large crunchy pieces. The exact time depends on the blender, so watch the texture rather than treating a fixed number of seconds as universal. Use only equipment rated for ice and stay within its working capacity.

A little cream adds richness, but more is not automatically better. Too much can make the drink feel heavy while the ice still melts at the same rate. For a lighter glass, omit it and keep the milk quantity unchanged.

A spoon is often more practical than a narrow straw. If you want a drinkable rather than spoonable result, add one tablespoon of cold milk after blending and pulse once. Avoid leaving the blender running while you fetch glasses; the mixture is ready to serve as soon as it is smooth enough.

What you'll need

  • 250 ml cold milk, divided
  • 1 tbsp unsweetened cocoa powder
  • 20 g caster sugar
  • 180 g ice cubes
  • 2 tbsp double cream, optional

Let's make it

  1. Warm 50 ml of the measured milk in a small saucepan. Stir the cocoa and sugar with a spoonful of this milk into a paste, then whisk in the remainder of the warm milk until smooth.
  2. Mix in the remaining 200 ml cold milk, then transfer to a heatproof bowl. Stand the bowl in cold water for about ten minutes, keeping the bath water out of the chocolate milk, until the mixture is fully cool.
  3. Pour the chocolate milk and optional cream into an ice-capable blender, then add the ice according to the appliance's instructions. Pulse to break up the cubes, blend briefly to a fine slush and divide between two glasses.

Make it your own

A sweetened drinking-chocolate powder is not a direct equivalent to unsweetened cocoa; follow its directions and reduce added sugar.

Use a dairy-free drink and omit cream for a plant-based variation, checking all labels.

Keeping it fresh

Drink immediately. The cooled chocolate-milk base can be covered and refrigerated at 5°C or below for up to 24 hours before blending, subject to the milk's earlier use-by date. Add ice only at serving.

Allergen notes

Contains milk. Alternative drinks and chocolate powders can introduce soya, nuts or other allergens.