MOCHA
If you have a coffee machine, treat yourself to a comforting, chocolatey mocha. You don't need to be a trained barista with our easy recipe
Provided by Kane Statton
Categories Breakfast, Brunch
Time 3m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 168 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
MOCHA BANANA BREAD
Classic banana bread gets a facelift with the addition of espresso and mini chocolate chips studded throughout. It all comes together with a sweet espresso glaze.
Provided by Lasheeda Perry
Categories side-dish
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 14
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 NUT BREAD
This rich, dark-colored loaf features the unbeatable combination of coffee and chocolate. Family and friends can't eat just one slice.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 292 calories, Fat 15g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
MOCHA BREAD (YEAST BREAD)
I was inspired one day in culinary school after one of our bread baking sessions and came up with this bread. I have tweaked it a little bit to improve it. It is good served with a sweet cinnamon butter.
Provided by Jmommy209
Categories Yeast Breads
Time 2h40m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 12
Steps:
- Heat the coffee and water to 110 - 130 deg F.
- Melt the chocolate chips and butter together.
- In the bowl of a standing mixer, mix 4 c flour, salt, brown sugar, yeast and cocoa powder.
- On low speed, slowly add the water and coffee.
- Mix until incorporated, scraping the sides of the bowl as necessary.
- Add the chocolate/butter mixture and the egg.
- Increase the speed of your mixer to medium, add the remaining flour a couple of tablespoons at a time, until the dough forms a ball and scrapes the sides of the bowl pretty well clean.
- Knead in the mixer for 5 - 7 minutes, until the dough is smooth and elastic.
- Remove the dough from the bowl, knead briefly on a very lightly floured counter.
- Form the dough into a ball, place it back in the bowl, cover it with a lint free towel and let it rise until doubled in size - 45 minutes to an hour.
- Punch the dough down, shape into two round loaves. Cover and let rise again, until double, about 30 - 45 minutes.
- Preheat the oven to 350.
- Mix the 2 tbsp milk and the 2 tbsp melted butter in a small bowl. Brush over the tops of your loaves.
- Bake for 35 - 40 minutes.
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