Frozen Mocha Marbled Loaf Recipes

ULTIMATE FROZEN MOCHA

Steps:

• To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
• Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.

FROZEN MOCHA MARBLED LOAF

Steps:

• line a 9-in. x5-in. x3-in loaf pan with foil.
• in a bowl combine the cookie crumbs and butter.
• press mixture firmly onto the bottom and 1-1/2 inches up the sides of prepared pan.
• in a mixing bowl beat cream cheese until light.
• add milk and vanilla; mix well.
• fold in whipped cream.
• spoon half of the mixture into another bowl and set aside.
• dissolve coffee in hot water ; fold into remaining cream cheese mixture.
• fold chocolate syrup.
• spoon half of choc. mixture over crust.
• top with half of the cream cheese mixture.
• repeat layers.
• cut through layers with a knife to swirl the choc. (pan will be full).
• cover and freeze for 6 hours or overnight.
• to serve, lift our of pan; remove foil.

FROZEN MOCHAS

Steps:

• 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.)
• Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
• 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.
• 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.

FROZEN MOCHA MARBLED LOAF

Steps:

• Line a 9-in. x 5-in. x 3-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan.
• In a mixing bowl, beat cream cheese until light. Add milk and vanilla; mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup.
• Spoon half of chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. To serve, lift out of the pan; remove foil. Cut into slices.