Sweet, bold, creamy, and totally different—in the best way.
If you’ve never tried black garlic in something sweet, this might sound a little wild. But trust me—once you do, it’ll be your secret flavor weapon.
The black garlic adds this rich, balsamic-like sweetness that makes dark chocolate and espresso taste even deeper and smoother.
It’s kind of like if a mocha and a fancy truffle had a cold, creamy baby. Perfect for a summer coffee fix that actually feels like a treat.
What You’ll Need
- 1 cup milk (whole or oat works great)
- ½ cup brewed espresso (or strong coffee)
- 3 tbsp dark chocolate chips (melted)
- 1 tbsp black garlic paste
- 2 tbsp sugar or maple syrup
- 1 tsp vanilla extract
- 1 ½ cups ice
- Whipped cream (optional)
- Chocolate shavings (optional)
🧠 Why This Recipe Works (Quick Science)
- Black garlic is slow-fermented, which makes it naturally sweet and tangy. It blends perfectly with bitter espresso and creamy chocolate.
- Melting the chocolate first helps it mix smoothly into the drink—no grainy bits.
- Blending with ice gives you that classic frappe texture without needing a fancy machine.
Why I Love This Recipe
I made this on a whim one summer when I had leftover black garlic from a fancy cheese board. I tossed it into a mocha and… wow. It’s not just different—it’s better. Smooth, rich, a little mysterious.
Here’s why I keep coming back to it:
- Sweet and bold flavor that’s not too sweet
- Easy to make but feels gourmet
- Great way to use up black garlic
- Gets people talking! (Seriously, someone always asks what’s in it)
👨🍳 Makes: 2 servings
⏱ Total time: 10 minutes
Tools You’ll Need
- Blender
- Microwave-safe bowl (for melting chocolate)
- Spoon or spatula
- Tall glasses
- Optional: piping bag for whipped cream
Pro Tips
- Use room temperature espresso. Hot coffee will melt the ice too fast and water it down.
- Chill your glasses. It helps keep the frappe cold and thick.
- Start blending on low, then high. This keeps the ice from chunking.
- Don’t skip melting the chocolate. If you toss in solid chips, they won’t blend well.
- Black garlic paste works better than whole cloves. Smoother texture, better mix-in.
Substitutions & Variations
- No espresso? Use cold brew or strong instant coffee.
- No black garlic paste? Mash a few cloves with a little water.
- Dairy-free? Use oat milk and coconut whipped cream.
- Want it sweeter? Add a banana for natural sweetness and body.
Make Ahead Tips
- Brew your espresso and melt your chocolate in advance. Let them cool and refrigerate.
- You can blend everything (except the ice) ahead of time and store in the fridge, then just add ice and re-blend when ready.
Instructions
Step 1: Melt the Chocolate
In a microwave-safe bowl, melt 3 tbsp of dark chocolate chips in 20–30 second bursts. Stir until smooth.
Step 2: Brew and Cool the Espresso
Brew ½ cup espresso or strong coffee. Let it cool to room temp or pop it in the fridge for 5 minutes.
Step 3: Add Everything to the Blender
Into your blender, add:
- 1 cup milk
- ½ cup cooled espresso
- Melted chocolate
- 1 tbsp black garlic paste
- 2 tbsp sugar or maple syrup
- 1 tsp vanilla extract
- 1 ½ cups ice
Step 4: Blend Until Smooth
Blend on low for 10 seconds, then high for 30 seconds or until smooth and frothy.
Step 5: Pour & Top It Off
Pour into chilled glasses. Top with whipped cream and chocolate shavings if you want a little extra flair.
Leftovers & Storage
This one’s best fresh, but:
- You can refrigerate the blended mix for up to 1 day.
- If it separates, just re-blend with a few ice cubes.
- Don’t store with whipped cream—add that right before serving.
Meal Plan Ideas
- Breakfast treat with avocado toast or a yogurt parfait
- Afternoon pick-me-up with a handful of trail mix
- Brunch spread next to croissants or a savory frittata
Common Mistakes
- Using hot coffee: Melts the ice and ruins the texture.
- Not melting the chocolate: Makes your drink grainy.
- Using whole black garlic cloves: Too chunky and hard to blend.
- Over-blending: Makes it watery instead of creamy.
What to Serve With
- Chocolate chip scones
- Toasted almond biscotti
- Savory cheese board (yes, it works!)
- A square of dark chocolate for pairing
FAQ
What does black garlic taste like?
It’s sweet, a little tangy, kind of like balsamic vinegar mixed with molasses.
Can I make this decaf?
Absolutely—use decaf espresso or strong decaf coffee.
Do I need a high-powered blender?
Not really, but a good one will give you a smoother finish.
Can I skip the sugar?
Yes! Use more maple syrup or a ripe banana instead.
Let’s Wrap It Up
There you have it—your new favorite twist on a classic mocha frappe. Sweet, bold, a little mysterious, and totally craveable. If you make it, I’d love to hear how it turned out! Drop a comment below with your thoughts or questions. And don’t be surprised when you start craving black garlic in all your coffee drinks. 😉