Maple Pecan Mocha Frappé

Our Maple Pecan Mocha pairs real chocolate against real maple sweetness and a toasted, nutty edge. This blends that same pair with espresso, milk, and ice into a proper slushy frappé instead of pouring it over cubes.

Make Both Bases First (Just Once)

This recipe assumes you already have a jar each of Mocha Sauce and Maple Pecan Syrup in the fridge — the mocha sauce makes about 12 drinks’ worth, the maple pecan syrup about 8, and both keep about 2 weeks.

Building the Frappé

1. Pull a double shot of espresso (about 2oz), or brew strong coffee/cold brew instead.
2. Add the espresso, 1 tbsp of the mocha sauce, 1 tbsp of the maple pecan syrup, 1.5 cups of ice, and 4oz cold milk to a blender.
3. Blend on high for 30-45 seconds until smooth and slushy.
4. Pour into a 16oz glass, top with whipped cream and chopped toasted pecans if using, and serve immediately with a straw.

Café grande maple pecan mocha Frappuccino-style blended drink (specialty-menu pricing)$7.00

Home maple pecan mocha frappé (espresso, milk, ice, both bases)~$0.97

Savings per drink$6.03

Both bases together cost about $7.50 total to make (~$1.30 for the Mocha Sauce batch, ~$6.20 for the Maple Pecan Syrup batch — real maple syrup is the priciest base on the site) — the same pair of jars behind the latte version. The mocha sauce makes about 12 drinks’ worth on its own, but the maple pecan syrup only stretches to about 8.

Assumptions: grande-size blended drink, specialty-menu pricing for a two-flavor combo Frappuccino-style drink, dairy milk, $16/lb specialty beans or equivalent grocery beans. No seasonal ceiling — at 5 a week over the site’s standard 48-week year, that’s roughly $1,447/year back in your pocket versus the café version, even with the pricier syrup factored in. The $7.00 café baseline is the average of two real, dated receipts (9/29/2026) from two different store locations — $6.90 and $7.10 — for a grande hot seasonal specialty drink, not a modeled national average.

Swaps & Notes

• No espresso machine? Strong cold brew or a moka pot shot both work fine.
• Why does this cost more than the other mocha frappés in this batch? Real maple syrup carries the entire sweetness of the Maple Pecan Syrup base instead of cane sugar, and it’s simply a pricier ingredient.
• Want it more chocolate-forward or more maple-forward? Shift the ratio — 1.5 tbsp mocha sauce + 0.5 tbsp maple pecan syrup leans chocolate, or the reverse leans maple.
• Prefer it poured over ice instead of blended? See the Maple Pecan Mocha and use its Hot/Iced toggle.
• Watching sugar? Swap in the Sugar-Free Mocha Sauce (same 1 tbsp method) for a lower-sugar build — the maple pecan syrup is already refined-sugar-free (real maple syrup start to finish), so that half doesn’t need a swap.

Recipe Card Summary

Maple Pecan Mocha Frappé

• 2oz espresso + 4oz milk + 1 tbsp Mocha Sauce + 1 tbsp Maple Pecan Syrup (both made ahead) + 1.5 cups ice, blended
• Prep time: 5 minutes (after both bases are made) · Total: 5 minutes
• Cost: ~$0.97/drink vs. $7.00 café equivalent

FAQ

Do I need a whole new syrup for this, or does it reuse the latte’s jars?

It reuses the same 1 tbsp each of Mocha Sauce and Maple Pecan Syrup behind the latte version — this page just blends instead of pours.

Why does this cost more than most of the other frappés on the site?

Real maple syrup carries the entire sweetness of the Maple Pecan Syrup base instead of cane sugar, and it’s simply a pricier ingredient — the syrup batch alone runs about $6.20 versus roughly $1 for most of this site’s cane-sugar-based syrups.

Can I make this without a blender?

Yes — the iced Maple Pecan Mocha uses the exact same espresso, milk, and syrup quantities poured over ice instead of blended.