Ricotta Mochachino Recipe - Allrecipes.com
Ricotta Mochachino Recipe
  • READY IN 5 mins

Ricotta Mochachino

Recipe by  

"This recipe is great for all those low-carb dieters. I am in the first phase of a low-carb diet and was really missing my Frappucino's. This is an excellent substitute."

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    5 mins

    5 mins


  1. Pour coffee into the container of a blender, and add ricotta cheese, sweetener, coffee creamer, vanilla and cocoa. Place ice cubes on the top. Blend until smooth, and pour into glasses.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2004

Mmmm.... I'm on a low carb diet and this was a wonderful treat! I'm not a big fan of ricotta cheese but in this, you have no idea that's what you are having. Make sure you use strong coffee because mine was too weak.

Most Helpful Critical Review
Oct 05, 2009

I made several adjustments because the original recipe was too chalky and not chocolatey enough for our taste. We used half and half instead of powdered creamer and doubled the halfand half, cocoa, and vanilla extract. We also topped it off with whipped cream! Raised the carb count, but it tasted just like Starbucks!


10 Ratings

Feb 23, 2005

I used 4 packages of sweetener but did not get the sweetness I was looking for. Perhaps I will use a liquid sugar-free flavoring next time.

May 15, 2012

I thought this was really good. I made it low carb by using three packets of Splenda, sugar free vanilla syrup, sugar free chocolate syrup and leaving out the powdered coffee and cocoa powder. I blended the mixture and then poured over ice. There were a few bits of ricotta in the drink but it didn't bother me. Texture was fine.

Apr 09, 2012

This was very good for a sweet treat! I used sugar free vanilla Torani syrup and 1/8 splenda and half and half instead of the powder creamer. Very good!

Mar 06, 2007

Ick. There wasn't enough ricotta in this to make it creamy, but enough in it to make it have a weird, grainy texture. Flavor wasn't terrible, but the texture definitely wasn't good.

Aug 11, 2012

This wasn't sweet enough or chocolately enough for my tastes so I added some sugar free chocolate syrup. The ricotta also did not blend up very well for me. I make a simlar drink with cottage cheese that seems to do fine in my blender so I don't think I'll use ricotta in a drink again.

Sep 03, 2008

Didn't care for this and thought it tasted chalky. But then I've never been on a low-carb diet so maybe this is normal.


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  • Calories
  • 84 kcal
  • 4%
  • Carbohydrates
  • 5.6 g
  • 2%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 58 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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