Tuesday, July 26, 2016

How to Make an Iced Vanilla Latte or Iced Mocha for #NationalCoffeeMilkshakeDay by Cleo Coyle

As this blog's resident java maven, I thought a frozen coffee drink would be the perfect menu offering for National Coffee Milkshake Day, not to mention the sweltering summer heat we're feeling this week.

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

You may know this drink 
by any of these names: 

Frappuccino is the most common. (Starbucks trademarked this portmanteau of the words Frapp
é  and Cappuccino after buying the Coffee Connection chain in New England, which had previously trademarked it.) Or maybe you know the drink as a...

Coolatta (the Dunkin' Donuts version) or...

Mochalatta (Cinnabon's version) or...

McCafe frozen coffee drink, which is listed on McDonald's menu simply as an...

Iced Vanilla Latte or 

Iced Mocha (the chocolate version).

Well, now it's time for me to whip up my version of this drink, one I first introduced on this blog years ago--the Chilly Cleoccino! It's an easy (and much more economical) way to make this popular summer drink in your own home. 

Why so easy?

The typical first step in a drink like this is to make "double-strength" coffee. The reason is to keep the coffee flavor from being diluted by the addition of ice. My solution? Don't use ice. Make ice out of your regular brewed coffee (or espresso if you prefer). 

What I simply do is make a larger pot of my usual morning Joe and pour the leftover coffee into an empty ice cube tray. First step done. Easy! As for the next step, keep reading...and may you drink with frozen latte joy!

~ Cleo

To download this recipe in a PDF 
document that you can print, 
save, or share, click here.

Cleo Coyle's Frozen Coffee Frappé 

(Iced Vanilla Latte or Iced Mocha)

Makes one 8-ounce serving


1/3 cup brewed coffee or espresso (4 coffee ice cubes)

1/3 cup milk (low fat is fine)

2 teaspoons sugar (or more if you like your drinks sweeter)

1/4 teaspoon vanilla extract

1/4 teaspoon unsweetened cocoa powder (makes a mochaccino)

Whipped cream (optional)

DIRECTIONS: Fill an ice cube tray with brewed coffee or espresso and freeze. (Allow the coffee to come to room temperature before filling the tray.) 

Place four of your coffee ice cubes in a blender. Add milk, sugar, vanilla extract, and (optional) cocoa for a frozen mocha. Pulse the blender to chop the coffee cubes into fine particles.

You can create an icy drink with small chips (like a frozen margarita) or run the blender full speed until the mixture is completely liquefied yet still cold and frothy. To finish, pour this frosty refresher into a glass mug and top with whipped cream.

One last piece of advice:

Watch your CAT if he starts 
to eyeball your Copycat Frap!

Or this may happen to you...

My cat Nemo and (what was) my Frappuccino!

Stay cool, everyone, and...

Drink with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.

* * *

Our newest mystery is now

a bestselling hardcover!

Coffee. It can get a girl killed.

Amazon * B&N

A Mystery Guild Selection
A Baker & Taylor "Trends" Pick
Three "Best of Year" Reviewer Lists

Dead to the Last Drop 
is a culinary mystery with 
more than 25 delicious recipes!

See the free illustrated 
Recipe Guide by clicking here.

*  *  *

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 


(with mini plot summaries)

* * * 

Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 

Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.

* * * 

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  1. Wow I had no idea you had that many books or that you were involved in two series. I love the recipe thank you
    Marilyn ewatvess@yahoo.com

    1. Hi, Marilyn - Yes! Marc and I enjoy writing both series. Thank you for dropping by and we hope you're able to stay cool out there. We're in a heat wave here in New York and the frozen coffee drinks are coming in handy!

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter

  2. Great recipe, Cleo. I Love coffee and Frappuccino so this is perfect. My cat, Traveler, would have to have his own whipped cream or he'd be like Nemo.

    Thoughts in Progress
    and MC Book Tours

    1. Mason Canyon, one of our favorite book bloggers, thrilled to see you dropping by today. Thank you! And, yes, your cat Traveler absolutely deserves his own little cuppa whipped cream!

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”

      Cleo Coyle on Twitter


  3. Replies
    1. Elaine - Nemo will live in our hearts forever. Love these photos and happy to know you enjoyed them.


      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter

  4. I'm not surprised that you have a cat who appreciates your culinary efforts!
    It looks delicious and cooling.

    1. Libby - Always love seeing you in our Kitchen! We hope you are able to stay cool during these hot summer days. Marc and I are making good use of the ice cubes this week--and the coffee cubes. Thanks for stopping by and may you have a delicious week! xoxo

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter

  5. Pat D (patdupuy@yahoo.com)July 26, 2016 at 1:45 PM

    I have to admit I've never had any kind of iced coffee. Maybe I'll chance it. I did make your blueberry blondies and they were scrumptious!