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Orange Mocha Frappuccino from Zoolander Recipe (with Video)

Not vegan, Gluten-free, Wheat-free
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By
babish

Discover our Orange Mocha Frappuccino from Zoolander Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
3

Recipe Time: 18h

Ingredients

For simple syrup frappuccino base
- 1 cup White sugar
- 1 cup Water
- 1 Tbs xanthan gum
For homemade cold brew
- 5 oz coarsely ground dark roast coffee
- 24 oz Water
For homemade chocolate syrup
- 5.5 cup Sugar
- 5.5 cup Water
- 1 cup Cocoa powder
- Kosher salt
- 1 pinch Instant coffee
- Vanilla extract, to taste
For orange whipped cream
- 2 cup Heavy cream
- 2 Tbs Powdered sugar
- 1 vanilla bean pod
- 1 dash orange extract
For orange mocha frappucino
- 2 cup Ice
- 6 Tbs frappuccino base syrup
- 1 Tbs homemade chocolate syrup
- 1 cup homemade cold brew
- 0.75 cup Milk
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Directions

1. Start by making simple syrup. Combine water and sugar and bring to a simmer. Stir to make sure all of the sugar is dissolved. Remove from heat and allow to cool completely.
2. In a blender, combine xanthan gum with simple syrup. Blend on high speed until completely incorporated and relatively thick. This makes the syrup for the frappuccino base. Set the syrup aside.
3. To make the cold brew, combine the coarsely ground dark roast coffee with the water in a french press. Cover with plastic wrap and put in the fridge for 12-18 hours. After it has steeped, push the plunger down of the french press. You can strain the coffee again through a filter or cheese cloth.
4. To make the chocolate syrup, combine sugar, water, and cocoa powder in a medium saucepan. Add a pinch of salt and bring to a simmer. Whisk and simmer until everything is well combined and dissolved. At the end, add a pinch of instant coffee and a little bit of vanilla extract to deepen the syrup flavor. Pour syrup into a glass container and let it cool completely.
5. To make the whipped cream, combine heavy cream, powdered sugar, and a dash of orange extract in a medium bowl. Scrape the inside out of your vanilla bean and add to bowl. Whip your cream by hand, with a stand mixer, or whipped cream dispenser.
To assemble
1. In a blender, add: 2 cups of ice, 6 Tbsp of the syrup base, 1 Tbsp homemade chocolate syrup, 1 cup cold brew, and ¾ cup milk. Blend on high speed for 45 seconds.
2. Swirl the inside of your cup with chocolate syrup. This is purely optional, but completes the aesthetic. Add your frappuccino, top it with homemade whipped cream, and add a light drizzle of chocolate sauce on top.

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