Layers of smooth mocha fauxccino sandwiched between mocha whipped cream and drizzled with mocha syrup. Be still my heart. Meet the real food triple mocha fauxccino.
In case you missed it Starbucks® added a new drink to their official offering, the Triple Mocha Frappuccino®.
At first, I thought I would pass it by and just make my own twist until I realized that it had layers of coffee, white chocolate, caramel-infused whipped cream. That’s when I decided to take the plunge.
Was it worth it? Maybe?
Was it tasty? You better believe it!
Let’s just say, that one time was probably enough for a while… 80/20 rule friends, the 80/20 rule. Occasionally I offer myself a bit of grace when it comes to special treats like that.
Recreating Frappuccinos® to make real food fauxccinos (as my friends at The Nourishing Gourmet like to call them) from scratch is a hobby of mine like my Java Chip Fauxccino. So, after trying the original I knew that I wanted to create my own version.
Do you love sweet icy blended drinks as well? Do you try to stick to mostly eating real food that nourishes your body? Then this icy drink is for you.
Meet the Real Foood Triple Mocha Fauxccino.
Each layer of this tasty fauxccino has a coffee and cocoa element, hence the “triple mocha”.
Layers mocha fauxccino and mocha whip cream are drizzled with a bittersweet mocha syrup.
This drink is almost healthy for you! It’s loaded with nourishing food like raw milk, collagen, and cocoa butter. I try to eat all three several days a week. Collagen makes it into my daily cup or two of coffee. Not only is it an amazing source of protein but it is good for your gut health, skin, nails, and hair. What’s not to love?
(Use my code Nourishing10 to save 10% off of my favourite collagen from Perfect Supplements)
A real food triple mocha fauxccino does have a small amount of unrefined sugars like maple syrup, honey, and coconut syrup but the maple syrup can be easily replaced with stevia to decrease the sugar content. You can’t really skip the honey since that is what is used to make the mocha syrup. The coconut syrup adds the caramel flavor to the mocha whipped cream.
Unlike my other fauxccino recipes, this one is a bit more involved since it requires you to make the syrup and whipped cream. I don’t make it all the time but it is definitely worth it for a special treat.
If you are trying to break up with almost any coffee shop this real food version is still going to be way better for you and will nourish your body while your tongue does the happy dance.
What are you waiting for? Get blending!
Tips:
- Keep organic instant coffee on hand. It is what gives the syrup and whipped cream that coffee flavor without needing to add brewed coffee.
- If you have leftover coffee, pour it into ice cube trays once it cools. Then you will always have coffee ice cubes on hand.
- The whipped cream and syrup can be made ahead of time. The whipped cream will stay fresh in the fridge for about 1 week. The syrup will keep well for several months.
Real Food Triple Mocha Fauxccino
Cook
Total
Yield 1 1/2 cups
Layers of smooth mocha fauxccino sandwiched between mocha whipped cream and drizzled with mocha syrup. Be still my heart.
Ingredients
For the Mocha Fauxcinno:
- 10 coffee ice cubes
- 1 1/2 cups raw milk (or milk of choice)
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup or 10 drops liquid stevia
- 1 tablespoon collagen
- 1/2 teaspoon vanilla extract
- 1 pinch unrefined salt
For the Mocha Whipped Cream:
- 1/2 cup + 2 tablespoons whipping cream
- 2 tablespoons cocoa butter
- 2 teaspoons instant coffee
- 1 tablespoon maple syrup or 5 drops liquid stevia
- 1 teaspoon caramel sauce or coconut nectar
- 1 teaspoon vanilla extract
For the Mocha Syrup:
- 1/2 recipe dark chocolate syrup
- 1 tablespoon instant coffee
Instructions
For the Mocha Fauxcinno:
- Place the milk, coffee ice cubes, cocoa powder, maple syrup (or stevia), vanilla extract, collagen, and salt in a blender.
- Blend on high until smooth.
For the Mocha Whipped Cream:
- In a double boiler, melt the cocoa butter over medium heat. Allow to cool for about 5 minutes, temper with two tablespoons of whipping cream.
- Whisk in the maple syrup (or stevia), instant coffee, vanilla extract, and caramel sauce (or coconut syrup). Stir until smooth.
- Stir the mixture into the remaining 1/2 cup of whipping cream. Allow the mixture to cool. You can place in the fridge for no more than 5 minutes, just long enough to allow the cream mixture to allow to finish cooling but not long enough for the cocoa butter to solidify.
- Pour the cooled cream into a whipped cream dispenser orWhipped on high for about 5 minutes or until slightly stiff peaks begin to form.
For the Mocha Syrup:
- Make the dark chocolate syrup according to the directions.
- Add the instant powder once you remove the syrup from the heat, stir until dissolved.
- Allow to cool before using.
Assemble:
This recipe will make one large triple mocha fauxccino or two smaller ones. I like to layer the whipping cream, fauxccino, and syrup. You can create layers or simply top the fauxccino(s) with the whipping cream and syrup.
Courses Dessert
A little secret, if you are going to buy one at Starbucks®, you can ask for fewer pumps of their sweet emulsifying base to decrease the sugar load. It will make it a little bit more watery but it will still be plenty sweet and tasty. Even then it’s still not going to be healthy. I get one from time to time but I try to stick to this from scratch version more often.
This looks delicious. I don’t go to Starbucks or any other coffee shops. I just drink coffee at home for the most part. Most coffee in restaurants are too strong for me.