Gone are the days when I could swing through the coffee shop drive-thru line and not order anything for my daughter. When she was a toddler, she was blissfully unaware that Mom was ordering such a yummy refreshing treat. I used to call it ‘Mommy’s Drink,’ but now, my Camille is 6 and can read the menu! She’s no longer satisfied by a quite bite of the fluffy whipped cream topping on my drink–she wants her own! So, while I order my typical London Fog Drink, her eyes scan the menu are always fall on the frappe drinks. I don’t blame her–the photographs feature what looks like a milk shake piled high with whipped cream, chocolate drizzle and sprinkles on top. Who can blame her? The first time I let her order, she chose a plain vanilla frappe that tasted like a frozen version of my Copycat Starbucks Vanilla Steamer. It was delicious, but now she reaches for something chocolate. This double chocolate chip frappuccino just speaks to her, and I’m here to make an at-home copycat version just for her.
Starbucks Double Chocolate Chip Frappuccino
Milk. I use whole milk anytime I’m blending milk with other ingredients, like I do in my strawberry milk. It keeps everything rich and not watered down. Plus, we’re adding ice to this recipe, so we need a rich whole milk. You could substitute 2% or less, if you prefer. Granulated Sugar. Just a small amount (2 tablespoons) to sweetened things up. Vanilla Extract. It sounds strange, but vanilla and chocolate love each other. It’s the secret ingredient that will give your drink a real depth of flavor. We’re using one full teaspoon. Chocolate Syrup. Store-bought chocolate sauce is easy and delicious. We need some for the drink, and some for garnishing at the end. Mini Chocolate Chips. This is the secret ingredient: they must be MINI chocolate chips. Even my super powerful blender won’t puree whole chocolate chips into small enough pieces to go through a straw. Start with mini chocolate chips, and don’t be afraid to pulse until they’re finely ground. This is what makes the chocolate flakes in the Starbucks double chocolate chip frappe, and it’s so delicious to have small chunks of chocolate in your drink. Ice. We need 2 cups of ice cubes. If you’re using crushed ice, you only need 1 ½ cups. Whipped Cream. I buy the ready-made canned whipped cream. It’s so easy to squirt on top, and it really makes the drink look like it came from a coffee shop.
Directions
Variations on this chocolate chip frappe:
The first thing I do after I serve this to my daughter is put the blender back on the base, and make another one with a shot of espresso. Try using sweetened condensed milk and white chocolate chips instead (or a chopped white chocolate bar). You can swap the vanilla extract for peppermint extract, and serve this with a candy cane or crushed candy canes on top. To make a vegan version for my husband, I use plant-based milk. Typically, store-bought chocolate sauce is naturally vegan.
Equipment Needed
Milk: Whole milk is best, but you can use anything, even nut milk.Chocolate Syrup: Store-bought chocolate sauce is great. Some goes in the drink, and some is used for garnish.Mini Chocolate Chips: Must use MINI chocolate chips. This is what makes the chocolate flakes in the Starbucks double chocolate chip frappe drink.Ice: We need 2 cups of ice cubes or 1 ½ cups of crushed ice.
Vitamix Blender
