My first thread! I’m so proud of myself.
The weather is heating up in SoCal, which means (among other things) the switch from hot lattes and mochas to the icy blended mocha. You know, a Frappucino sort of thing. I know the basic ingredients are ice, milk, chilled espresso, and sweetener or chocolate/Italian syrup. But in what proportions? Whenever I try to make this summertime caffeine boost at home, I end up with a watery, drastically underflavored mess. How do the baristas do it? If anyone on the SDMB knows the Sacred Mysteries of the Blended Mocha, please reveal them! Oh, and since summer is also swimsuit season, it would be nice if I could modify the Sacred Mysteries to make a low-cal blended. That way I can sit by the pool sipping a mocha in my swimsuit without feeling like every sip goes to the hips 
Well, I did barrista work at three different places for about three years. Be aware that if what you really want is a Frappucino, you’re not going to get it at home. That stuff is straight out of a box, mixed with double-strength Italian Roast coffee. Now, if it’s an ice-blended mocha you want, well, it’s still a little tricky, but here’s something that will taste okay:
First, when we made ice-blended mochas (at Seattle’s Best and at my college coffeehouse), people were always surprised by the amount of espresso in them. Try 1 shot of espresso for about every five ounces, and use an espresso roast to make it. Then, add the chocolate to taste–if you can find it, use Ghiradelli’s dark chocolate syrup, but the Hershey’s Special Dark syrup will do. Regular chocolate syrup weakens pretty quickly, so even if you’re not a dark chocolate person, I’m still gonna recommend the dark syrup.
Now. Ice to fill the cup you’re using, and the ice should preferably already be in smallish chunks. And about a third of the cups’ worth of milk, though this is the ingredient that’s trickiest. You’ll probably have to mess with that proportion a little. Blend like a mofo. If you find it’s still not tasting right or the texture’s a bit odd, try adding a little vanilla powder. (Don’t worry, you can find it cheaper than that at the grocery.)
If you use non-fat milk, clearly, that’s better for you. And the Special Dark syrup is slightly more calor-riffic than the regular kind, but you’ll use less of it. And now someone else will drop in with a completely different recipe. You’ll get to pick and choose! Good luck!
Thanks, bristlesage! ::writes down Sacred Mysteries:: Any suggestions on where to find the dark chocolate syrup? The local Vons doesn’t seem to carry it. I plan to check Trader Joe’s next. Once I locate dark chocolate syrup, I’ll let you know how it turns out!
Day 16: Conditions are correct for the experiment to take place! Four shots of espresso have been brewed and chilled, the blender is clean, and the ambient temperature is 100 degrees F. Unfortunately, dark chocolate syrup could not be obtained; will have to substitute regular chocolate syrup and unsweetened cocoa.
STEP 1: Pulverization of ice cubes. As the lab is not equipped with an ice crusher, this scientist must make do with a freezer bag, a towel, and a rolling pin. Placed ice cubes in bag, towel around bag. Put the above on floor and whacked holy hell out of it with rolling pin.
STEP 2: Measurement of ingredients. Scooped crushed ice into serving glass. Estimation of amount required was almost exactly correct; only a few wasted chunks of ice. Put ice into blender. Pour milk into glass, estimating 1/3 full. Put milk into blender. Serving glass was previously measured at 14 fluid ounces; therefore three shots of chilled espresso were added to blender. Not much chocolate syrup left, so just added whatever was in bottle. Cannot have too much chocolate! Augmented syrup with one tablespoon ground sweet chocolate and one tablespoon unsweetened cocoa.
STEP 3: Blending and tasting. Blend, blend, blend. Turned off once I could no longer hear ice clunking around. Rather bitter for my taste; time to add a slug of almond syrup. Curiously, the mixture seems to have expanded in volume. I didn’t even add a full shot of syrup… hmm. Blend, blend. Needs more chocolate. Add a scant spoonful cocoa. Blend. Tastes okay… WTF?! There’s NO WAY this is 14 oz! Sigh.
STEP 4: The end product. Got down much bigger glass; still had significant amount left over. Hypothesis: Ice expands in volume when blended. Mocha was still rather watery… needs something, but not sure what. Put Cool Whip on top. Conclusion: Cool Whip does NOT work as beverage topping. Clearly, more experimentation is required.
For some reason, the above did not bump my thread up. Maybe this will…
Here is what I do.
Brew extra strong coffee. Put in blender, 1/2 coffee, 1/2 milk and a lot of sugar (powdered sugar works best as it blends. By alot, maybe four tablespoons of sugar for eight oz milk, eight oz coffee.) Want thick, skip the skim and go for as much milk fat as you can stomach. Whip in blender. Refrigerate.
This recipe from my husband - former independant coffee shop employee. It ain’t a Frappacino - he worked coffeeshops before Starbucks hit the Midwest.
(You can low-cal it with skim milk and artificial sweetner. But it ain’t the same. I’m a 1% or skim milk person myself, and this is best with whole milk).
I’ve had no luck with ice - watery mess every time.