Light Mocha Recipes

ICED MOCHA RECIPE

Steps:

• In a small pot, combine 2 tablespoons of the milk, sugar, and cocoa powder. Heat over medium heat, whisking constantly, until mixture begins to simmer and is well-combined and smooth.
• Remove from heat and whisk in cold coffee, remaining 2 tablespoons of the milk, and optional heavy cream.
• Pour over a 16-ounce cup (or mason jar) of ice, top with whipped cream and chocolate syrup if desired, and enjoy.

MOCHA

Steps:

• Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

LIGHT & FLUFFY CHOCOLATE MOCHA CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
• Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
• To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
• To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.

MOCHA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

LIGHT MOCHA

Steps:

• In a medium saucepan, combine unsweetened cocoa powder, instant espresso powder (or coffee), and salt. Starting very gradually (adding 1 tablespoon at a time), vigorously whisk in 2 cups water until very smooth; whisk in 1 1/2 cups low-fat milk.
• Bring to a simmer over medium heat. Stir in sugar until dissolved. If desired, strain through a fine-mesh sieve before serving.

LIGHT CAFE MOCHA

Steps:

• Heat 1 cup of milk on stovetop. You can eliminate the skin that forms on the bottom of the pot or pan by wetting it before heating. You can prevent the skin that forms at the surface by either foaming the milk (whip it) before heating or covering the pot or both.
• Recommend pre-heating the cup by putting water in it and microwaving it for 2 minutes.
• When milk is hot (I use a digital probe thermometer and wait for it to get to about 170), discard water from cup and add dry ingredients to bottom of cup.
• Add milk slowly, stirring.
• Enjoy!

HOT MOCHA

Steps:

• In a small mug or coffee cup, mix the cocoa and Sweet'N Low together. Add a few tablespoons of the coffee and stir until the cocoa is completely dissolved. Pour in the remaining coffee.
• Foam the milk. Spoon a generous amount over the hot mocha. Garnish with a pinch of cocoa powder, if desired.

THE BEST MOCHA BUTTERCREAM FROSTING / ICING

Steps:

• In your mixer, beat the softened butter with the powdered sugar until it is creamy.
• Add in the cocoa powder, vanilla extract & coffee.
• Beat with the mixer until it's nice and fluffy (about a minute or 2)
• This makes a perfectly spreadable frosting. The nice thing about it is that you can put it in the fridge to make it a little more firm if you would like.