Frozen Mochas by Ree Drummond
Cook time
Total time
The Pioneer Woman - Ree Drummond turns her cold brew concentrate into summer-ready Frozen Mochas!
Recipe type: Drinks
Cuisine: American
Serves: 6
  • 1½ cups chilled very strong brewed coffee or espresso, or coffee concentrate, recipe follows
  • 1 cup whole milk, or more to taste
  • ½ cup semisweet chocolate chips, plus more for topping if desired!
  • ¼ cup sweetened condensed milk
  • ¼ cup chocolate syrup, plus more for drizzling
  • 1 teaspoon vanilla extract
  • ¼ cup half-and-half, optional
  • Whipped cream, for serving
Coffee Concentrate:
  • 1 pound ground coffee (a good, rich roast)
  1. Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
  2. Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
Coffee Concentrate:
  1. In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
  2. Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.
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