Jamocha Bread Recipes

MOCHA BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray; dust with flour and tap out the excess.
• Combine the 2 cups flour, 1/4 cup espresso powder, the baking soda, baking powder, cinnamon and salt in a large bowl. Whisk together the granulated sugar, oil, bananas, eggs and vanilla in another large bowl until smooth. Fold in the flour mixture, a third at a time, until just combined after each addition. Fold in 3/4 cup of the chocolate chips. Pour the batter into the prepared pan.
• Bake until the bread starts to puff and is just set at the edges, about 40 minutes. Reduce the oven temperature to 325 degrees F, then continue to bake until a toothpick inserted into the center comes out clean, about 35 minutes more. Transfer the pan to a wire rack to cool completely, about 3 hours. Flip the bread out of the pan and place onto a serving platter.
• Just before serving, mix the confectioners' sugar with the remaining 2 tablespoons espresso powder and 1 tablespoon water in a small bowl until smooth. Spread the glaze on top of the banana bread and sprinkle with the remaining 1/4 cup chocolate chips.

MOCHA FROSTING

Steps:

• Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
• Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.

MOCHA NUT BREAD

Steps:

• In a large bowl, combine the flour, sugar, cocoa, coffee granules, baking soda and salt. In another bowl, beat eggs, sour cream and butter until smooth. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

"JAMOCHA" ICE-CREAM PIE

Steps:

• Make Coffee Pat-in-Pan Pie Crust.
• Spread 1 pint of the ice cream in pie crust. Cover and freeze about 1 hour or until firm.
• Spread hot fudge topping over ice cream in pie crust. Carefully spread remaining pint of ice cream over topping. Cover and freeze at least 2 hours until firm but no longer than 2 weeks.
• To serve, let stand at room temperature about 10 minutes before cutting. Garnish with whipped topping and candies just before serving.

MOCHA / JAMOCHA SHAKE

Steps:

• Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
• Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy.
• Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
• Pour drink into two 16 ounce glasses.

JICAMA HASH BROWNS

Steps:

• Place grated jicama in a mesh strainer and rinse under cold water for 2 minutes to remove excess starch. Drain for 5 minutes and squeeze out any additional moisture.
• Combine jicama, parsley, onion powder, cayenne, salt, and pepper in a bowl; toss to coat.
• Melt butter in a large skillet over medium-high heat. Add jicama mixture to skillet and flatten with a spatula. Cook for 8 minutes undisturbed. Flip and cook 4 additional minutes.

JAMOCHA BREAD

Steps:

• Warm the coffee to about 100 degrees (30 seconds or so in the microwave but don't make it too hot).
• Put the warm coffee, orange juice, sugar, and salt into a large bowl or the bowl of a stand mixer. Stir together, then sprinkle the yeast on top.
• Add the yogurt, egg, flour, cocoa powder and cinnamon. By hand, mix well and knead for 10 minutes OR knead with the dough hook of the mixer for 5 minutes.
• With the oven off, place the bowl of dough on the middle rack. On the rack below, put a bowl of hot water. Cover the dough bowl with towel. Leave in closed oven for 1 hour, until the dough has risen double in size.
• Spray your loaf pan with cooking spray. Put the dough on a floured cutting board and knead two or three times. Press the dough into a rectangle that is as long as your loaf pan and twice as wide. Roll the dough into a tube and place seam side down in the loaf pan, pressing lightly so the dough fills the pan.
• Allow to rise again for 1 hour, using the same method as the first rise.
• Remove the dough from the oven and preheat to 400 degrees. Bake the bread for 5 minutes at 400 degrees, then lower heat to 350 degrees and bake for 30 minutes. Allow the bread to cool in the pan for 2 minutes, then remove and place on a wire rack to cool.

TANYA'S JAMAICAN SPICE BREAD

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
• Whisk the flour, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl; set aside. Beat the egg in a mixing bowl; whisk in the milk, beer, and 1 3/4 cups of brown sugar until the brown sugar has dissolved. Stir in the butter, browning sauce, vanilla extract, and lime juice until blended. Add the flour mixture and raisins. Stir until no dry lumps remain. Pour the batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• When the bread is nearly finished, combine 1/2 cup brown sugar and the water in a small saucepan. Bring to a boil over high heat and boil until the sugar is thick and syrupy, about 5 minutes. Pour the glaze over the bread once it's done; return the bread to the oven and bake 5 minutes longer. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.