Spiced Brazilian Mocha Recipes

SPICED MOCHA LASSI

Steps:

• Make the spiced coffee ice cubes: Combine the espresso, sugar, orange peel, cloves, cinnamon sticks and ginger in a medium bowl until the sugar dissolves. Cool to room temperature, and then cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Strain the coffee mixture through a fine-mesh sieve set over a large bowl and discard the solids. Divide the mixture among 2 ice cube trays and freeze until solid, at least 2 hours.
• Make the lassi: Add 3/4 cup orange juice, the yogurt, banana and cocoa powder to a blender and puree until smooth (if you'd like the lassi to be a bit thinner, blend in the remaining 1/4 cup orange juice). Add a few spiced ice cubes to the blender and puree. Pour the lassi into glasses and add 2 more spiced ice cubes to each glass. Serve immediately.

SPICED BRAZILIAN MOCHA

Steps:

• Place coffee and chocolate in a heavy saucepan; cook on very low heat until chocolate is melted and mixture is well blended, stirring constantly with whisk.
• Stir in sugar and cinnamon.
• Bring to boil on medium heat; cook until sugar is dissolved, stirring constantly.
• Gradually add milk and vanilla, stirring until well blended.
• Cook until heated through, stirring occasionally.
• Pour into 4 large cups.
• Top with whipped topping.
• Garnish with a light sprinkling of additional cinnamon, if desired.

SPICY MOCHA

Steps:

• Combine the milk, chilies, and cinnamon sticks in a heavy large saucepan. Bring to a simmer over high heat. Remove from the heat. Cover and steep for 15 minutes. Whisk in the espresso, sugar, and 1 cup of cocoa powder. Bring the hot chocolate to a simmer, whisking often. Discard the chilies and cinnamon sticks.
• Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend. Add the cream and whisk until the mixture is thick.
• Ladle the hot chocolate into 8 mugs. Spoon the chocolate whipped cream atop and serve immediately.

EASY SPICED MORNING MOCHA

Steps:

• Place the first six ingredients in a mug. Stir in hot milk until blended. Top with whipped cream; sprinkle with additional cinnamon.

BRAZILIAN MOCHA

Steps:

• Stir the coffee and the chocolate in the top of a double boiler over direct heat until the chocolate is melted and completely blended into the coffee.
• Mix in a few grains salt and the sugar.
• Boil for 4-5 minutes, stirring constantly.
• Place the top of the double boiler over hot water in the bottom.
• Gradually mix in the scalding milk (do not boil!).
• When the mixture is near the boiling point, beat with an electric mixer until light and frothy.
• Pour into 4 cups or mugs and top with whipped cream if desired.

SPICY MOCHA MIX

Steps:

• Stir all ingredients until completely mixed. Store in tightly covered container at room temperature up to 6 months.
• For each serving: Place 2 to 3 teaspoons mix in cup or mug and fill with 2/3 cup boiling water; stir. Top with whipped cream if desired. For 6 servings, place 1/4 to 1/3 cup mix in heatproof container and add 4 cups boiling water.

SPICED ORANGE MOCHA

Steps:

• Remove peel from orange using a sharp knife or vegetable peeler; set aside. Squeeze juice from the orange; add water, if necessary, to equal 1/3 cup. Set aside.
• To make the spice bag, place orange peel, cinnamon, and cloves in a double layer square of cheesecloth. Bring up corners; tie with string. If you don't have cheesecloth, just put it in the liquid(below) and strain after heating.
• In a large saucepan combine orange juice, spice bag, water, milk, brown sugar, cocoa powder, and coffee crystals. Bring to boiling; remove from heat. Cover and let stand for 10 minutes. Remove spice bag. Stir in vanilla or rum extract.