Mocha Coffee Cooler Recipes

MOCHA COFFEE COOLER

Steps:

• Blend all ingredients in a blender until incorporated.
• Pour into a tall, clear glass.
• In a minute or two, the liquid will separate into three distinct layers - a light coffee "fizz" on top, the coffee layer next, and a dark chocolate layer on the bottom.
• Beautiful, delicious, creamy and fat-free!

COFFEE COOLER

Steps:

• Place all ingredients, cooled coffee, almond milk, sweetener, vanilla frozen yogurt and ice into a blender.
• Mix until smooth.
• Transfer to two serving cups.
• Top with whipped cream and cacao nibs or shaved chocolate.
• If you've tried this recipe, come back and let us know how it was!

MOCHA COFFEE

Steps:

• Pour hot coffee into a mug. Stir in cocoa, sugar and milk.

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.

MOCHA

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

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.