This Baileys Frozen Mochaccino is cold, creamy, and coffee-chocolate perfection. Think of it like an adult frappuccino—with a boozy twist.
It’s rich, smooth, icy, and just sweet enough. Perfect for when you want something chilled and decadent without pulling out the cocktail shaker or heating anything up.
Toss everything in a blender, hit start, and you’re done. Simple, strong, and seriously good.
Why I Love This Recipe
I came up with this drink on a hot December afternoon when I wanted something festive but freezing cold. The combo of Baileys, coffee, and chocolate hits that sweet spot—like dessert, but not too much. It became my go-to drink for holiday brunches, last-minute guests, or just when I want to spoil myself.
- It’s fast—just toss in the blender and go
- The flavor is rich and balanced: creamy, bold, and a little sweet
- You can dress it up with toppings or keep it simple
- Easy to batch for a group or keep small for a treat
Servings: 2
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
What You’ll Need
- 1 cup Baileys Irish Cream
- 1/2 cup brewed espresso or strong coffee, chilled
- 1/4 cup whole milk
- 1 1/2 cups ice
- 2 tablespoons chocolate syrup
- 1/2 teaspoon vanilla extract
- Whipped cream (for topping)
- Cocoa powder (for dusting)
- Extra chocolate syrup (for drizzling)
Pro Tips
- Use freshly brewed coffee that’s been chilled—hot coffee will melt the ice and water it down
- Blend longer for a smoother, milkshake-like texture
- Use crushed ice if your blender isn’t very strong
- Chill your glasses ahead of time for a frosty presentation
- Want it stronger? Add a shot of vodka or coffee liqueur
Tools Required
- Blender
- Tall serving glasses
- Measuring cups and spoons
- Spoon or piping bag (for whipped cream)
- Optional: fine mesh sifter for dusting cocoa powder
Substitutions and Variations
- Milk: Use oat or almond milk for a dairy-free option
- Espresso: Instant coffee dissolved in water works too
- Vanilla extract: Can skip or swap for peppermint extract for a holiday twist
- Chocolate syrup: Use chocolate sauce or even Nutella for a thicker blend
Make Ahead Tips
You can brew the espresso and chill it a day in advance. Store it in the fridge in a sealed jar. You can also pre-measure and freeze the Baileys and milk in ice cube trays for an extra thick texture.
How to Make Baileys Frozen Mochaccino
Step 1: Add Baileys to Blender
Pour 1 cup Baileys Irish Cream into the blender.
Step 2: Add Coffee and Milk
Add 1/2 cup chilled brewed espresso and 1/4 cup whole milk to the blender.
Step 3: Add Chocolate Syrup and Vanilla
Add 2 tablespoons chocolate syrup and 1/2 teaspoon vanilla extract to the blender.
Step 4: Add Ice
Add 1 1/2 cups clear ice cubes to the blender.
Step 5: Blend Until Smooth
Blend everything on high speed until the drink is thick and smooth, like a frozen mocha milkshake.
Step 6: Pour into Glass
Pour the frozen mochaccino into a tall clear glass.
Step 7: Add Toppings
Top with whipped cream, a drizzle of chocolate syrup, and a light dusting of cocoa powder.
Leftovers and Storage
This drink is best served immediately. If you have extra, you can freeze it in a sealed container and re-blend it later with a splash of milk to loosen it up. Don’t store with whipped cream on top.
Macros Information (Per Serving – Approximate)
- Calories: 330
- Carbs: 27g
- Sugar: 22g
- Fat: 12g
- Protein: 4g
- Alcohol: ~10% ABV (varies by Baileys and coffee strength)
Why This Recipe Works (Quick Science)
The alcohol in Baileys lowers the freezing point, helping keep the texture smooth and slushy without turning into a solid block of ice. The fat in the cream blends perfectly with the ice and milk for a milkshake-like consistency. Coffee deepens the chocolate flavor and balances the sweetness, making each sip rich and full-bodied.
Common Mistakes
- Using hot coffee – it melts the ice and makes the drink watery
- Not blending long enough – you’ll get chunky ice bits
- Using too much ice – it can dull the flavor and make the drink thin
- Skipping the vanilla – it boosts the richness more than you’d expect
What to Serve With
- Chocolate biscotti
- Coffee cake
- A slice of tiramisu
- Almond shortbread cookies
- Anything hazelnut or mocha flavored
FAQ
Can I make this non-alcoholic?
Yes! Use a non-alcoholic Irish cream or swap Baileys for chocolate milk.
Can I use instant coffee?
Totally—just mix 1 tsp with 1/2 cup hot water, then chill it.
How do I make it thicker?
Use less milk or freeze your coffee and Baileys into cubes first.
Can I make a big batch?
Yes, just multiply the ingredients and blend in batches if needed.
Final Thoughts
If you love coffee and you love Baileys, this Frozen Mochaccino is going to be your new favorite treat. It’s smooth, icy, and feels a little extra without any hard work. Blend one up, take a sip, and let it chill you out in the best way. Don’t forget to leave a comment and let me know how yours turned out—or how you made it your own.
