Cherry Mocha Food

CHERRY MOCHA COFFEE, LOW-CARB

Steps:

• I make large servings which are close to 16 oz. coffee each, so make this in a LARGE mug.
• Multiply the recipe for the number of people you are serving.
• Make the whipped cream while waiting for coffee to brew. In a bowl add all other ingredients (cream, flavorings, sweetener and cocoa). Use an electric mixer to whip the cream until soft peaks form. Do not overwhip as it will quickly turn to butter consistency.
• Put whipping cream mixture in mug. Pour hot coffee over cream and stir. For best results, mix thoroughly.
• If you are making for several people and some people want sugar and some want Splenda, make the whipped cream without the sweetener. Instead, add the 2 Tblsp. sweetener to each cup, as preferred. Pour a little coffee over the sweetener and mix. Then add the cream to each cup. Then fill the mug the rest of the way with hot coffee and stir.

CHERRY-MOCHA SMOOTHIE

Steps:

• In a blender combine the cherries, almond milk, Greek yogurt, banana, cocoa powder, almond butter, espresso coffee powder and vanilla. Cover and blend until smooth. Add ice cubes; cover and blend until smooth. Pour into glasses and if desired, top with chocolate shavings, chocolate-covered espresso beans and/or additional banana slices (see Tip).

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.

CHERRY MOCHA COFFEE

Steps:

• 1. In a coffee cup; heat water and coffee in the microwave until hot. (Or heat the water and coffee ontop the stove in a small saucepan.)
• 2. Add the cocoa powder and sugar; stir well to dissolve.
• 3. Now add the extracts, and stir.
• 4. Top the coffee with desired amount of Reddi Wip.
• 5. Place the cherry ontop the whipped topping, and serve.
• 6. Note: To make 12-ounces of the coffee... use 12 ounces of water, 1-1/2 teaspoons of instant coffee, 1/4 teaspoon plus an 1/8 teaspoon of almond extract, an 1/4 teaspoon plus an 1/8 teaspoon of cherry extract, 2-1/4 teaspoons of the special dark cocoa powder, plus 1-1/2 tablespoons of sugar. This is what I used to fill my glass coffee cup.

CHERRY CHA CHA

Steps:

• Blend the graham crumbs with the melted butter and the icing sugar. Spread in a 9 x 13 pan, saving out some to sprinkle over the top when finished.
• Whip the cream, fold in the marshmallows and spread half of this over the graham base. Spread the tin of cherry pie filling over the cream mixture. Spread the rest of the cream mixture over the pie filling and sprinkle with the reserved crumbs.
• Keep in the fridge.
• I use the bagged graham wafer crumbs and.
• I've never tried this with KoolWhip so don't know if it would turn out the same.I say.never fool with perfection -- lol.I've also used 2 tins of the pie filling if it looks thin.