Chocolate Mocha Almond Cocktail Food

CHOCOLATE-Y ICED MOCHA

Steps:

• Heat 1/4 cup coffee in microwave in a mug until warmed, about 30 seconds. Stir cocoa mix into the coffee until dissolved.
• Fill a large glass with ice cubes. Pour 1 cup cold coffee and almond milk over the ice cubes; stir the cocoa mixture and chocolate syrup into the coffee and almond milk.

MOCHA-ALMOND CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Dissolve coffee in water. Add to cream cheese mixture; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
• Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Sprinkle with nuts and drizzle with chocolate syrup just before serving.

CREAMY MOCHA ALMOND-COFFEE COCKTAIL

Steps:

• Into blender, add everything but the chocolate syrup (and toothpick). Blend until smooth.
• Pour into two glasses.
• Add chocolate syrup to a small plastic baggie, snip off a tiny amount of one corner. Drizzle chocolate syrup over each glass making a zigzag pattern going back and forth.
• With a toothpick, make a design in another zigzag pattern by dragging through the chocolate syrup, horizontally.
• Serve immediately.
• You can also swirl the chocolate with the toothpick making a marbled pattern if desired.

ALMOND MOCHA ICE CREAM BARS

Steps:

• Whip chilled heavy cream to soft peaks. Add cocoa powder, espresso powder, vanilla, and condensed milk. Continue to whip to stiff peaks.
• Line a standard quarter baking sheet (13 x 9-inches) with plastic wrap, allowing plastic wrap to hang over all the edges. Line bottom of plastic wrapped baking sheet with parchment paper. Pour whipped mixture into prepared baking sheet. Spread into an even layer and place parchment paper on top. Cover with plastic wrap and freeze overnight, at least 6 hours until mixture is solid.
• Working quickly, slice frozen ice cream into 10 equal parts. (Divide in half longways. Slice each half into 5 equal parts until you have a total of 10 rectangles). Insert wooden stick into each rectangle. Cover with plastic wrap and return to freezer. Keep frozen until wooden stick is firmly attached to ice cream bar.*
• Prepare almond chocolate shell. Combine chopped chocolate and coconut oil in a large bowl. Place bowl over a pot of barely simmer water, making sure that bowl does not touch water. Gently melt mixture and stir often to ensure even melting. Once mixture is smooth, remove from heat and wipe away any moisture from bottom of bowl. Fold in chopped almonds. Pour melted mixture into a tall drinking glass (wide enough to dip ice cream bars).
• Dip frozen ice cream bars into melted chocolate mixture. Chocolate will hardly upon contact with cold ice cream. Enjoy immediately, or individually wrap in plastic wrap and keep frozen until ready to eat. Chocolate dipped bars will keep in the freezer for up to two weeks.

MOCHA MEZCAL DESSERT COCKTAIL

Steps:

• For the iced version, place coconut milk, mezcal, coffee liqueur, agave, cinnamon, and cayenne in a cocktail shaker, along with 3 or 4 ice cubes. Shake in shaker for 15 seconds then set aside.
• Lightly drizzle chocolate syrup on the walls of two rocks glasses (glasses that hold roughly 8 ounces). Place 3 to 4 ice cubes in each glass, then strain the drink over them. Serve chilled.
• For the hot version, in a glass add mezcal, coffee liqueur, agave, cinnamon, and cayenne. Using a whisk or frothing wand, mix until combined. Divide mixture between two 6-ounce glasses or tea cups.
• Heat non-dairy milk (I prefer soy for this application), and froth it using a wand or run in a blender for a few seconds. Divide milk between the two glasses, top with optional whipped cream and drizzle chocolate syrup over the top. Serve while hot.

CHOCOLATE MOCHA DUSTED ALMONDS

Steps:

• Microwave chocolate chips, covered, at 50% power, stirring once or twice, until melted, 3-4 minutes. Stir until smooth. Add almonds; mix until coated., Meanwhile, combine remaining ingredients. Transfer almonds to sugar mixture; toss to coat evenly. Spread over a waxed paper-lined baking sheet., Refrigerate until chocolate is set. Store in an airtight container in refrigerator.

CHOCOLATE GRASSHOPPER MOCHA MOCKTAIL

Steps:

• Stir together the milk, cream, mint extract, and green food coloring (if used) until combined.
• Spoon the chocolate syrup into a 8 ounce glass.
• Slowly pour the mint milk/cream mixture over the chocolate syrup.
• Over the back of a spoon, pour the coffee slowly over the milk.
• Add a dollop of whipped cream.

MOCHA ALMOND COOKIES

Steps:

• In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture, then ground almonds; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll each ball in confectioners' sugar twice, letting each sit in sugar between coatings.
• Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

MOCHA LATTE COCKTAIL

Steps:

• To prepare glasses, crush espresso beans in a small plastic bag using a rolling pin. Pour onto a small flat plate.
• Melt chocolate in a small bowl in microwave in 30 second increments, stirring in-between, until melted. Pour onto small flat plate.
• Take each glass and dip rim in melted chocolate then into crushed espresso beans.
• Take remaining melted chocolate and drip on inside of glass. This is an optional step but does lend more chocolate flavor to the cocktail.
• In a large pitcher or measuring cup, combine coffee, chocolate liqueur, cafe tequila, half n half and vanilla (or an orange flavored liqueur).
• Pour carefully into glasses.
• Garnish with whipped cream and sprinkle crushed espresso beans over top or carefully place several beans in center of whipped cream.

ALMOND MOCHA COFFEE

Steps:

• Whip heavy cream and 2 t of almond syrup in a small bowl with an electric mixer on low speed. After cream begins to thicken beat on high speed til its as thick as you like it. Refrigerate until you are ready to use it.
• Pour milk in a medium microwave safe bowl. Heat on high heat for 1 to 1/2 minutes or until hot but not boiling. Whisk until foamy. Set aside.
• Pour 2 tablespoons of almond syrup and 1 tablespoon of chocolate syrup into the bottom of each of 2 coffee cups. Microwave just long enough to warm syrups (about 20 seconds on high). Stir 1/4 cup hot coffee into each cup. Add steamed milk up to the top and the then garnish with almond whipped cream, nuts and cherries.

ICED DRUNKEN MOCHA COCKTAIL

Steps:

• Stir the milk and syrup together in a shaker. Fill shaker three-quarters full with ice (about 1 3/4 cups, depending on the size of your shaker).
• Add espresso and Kahlua. Shake well to combine.
• Strain into a cocktail glass filled halfway with ice.
• Garnish with whipped cream and dust with cocoa powder.
• Sip and enjoy.

CHOCOLATE MOCHA ALMOND BROWNIES

Steps:

• Mix melted butter, sugar and eggs and whisk until combined.
• Add extracts, brewed coffee, baking powder and salt and whisk again.
• Add flour, cocoa powder and chocolate syrup and whisk one last time until everything is well combined.
• Spray a 9x13" baking dish with cooking spray.
• Spread brownie batter evenly into prepared baking dish.
• Bake at 350° approximately 50-55 minutes or until a toothpick inserted in center comes out clean.
• Cool completely before cutting into bars.
• Serve with ice cream and chocolate syrup, if desired.

CHOCOLATE ALMOND MOCHA DUMP CAKE

Steps:

• Heat oven to 350ºF. Spray 9x13 pan with baking spray.
• Pour pudding mix, milk and coffee into prepared pan. Stir together for a couple minutes until pudding is thick.
• Add cake mix and stir until moistened. Spread out batter evenly and sprinkle with chocolate chips and almonds.
• Cover with thin slices of butter as evenly as possible.
• Bake for 35-40 minutes, until edges of cake start to pull away from pan. Serve warm with ice cream or whipped topping.

ALMOND FLOUR COOKIE RECIPE: WHITE CHOCOLATE CHIP MOCHA

Steps:

• In a large mixing bowl, cream butter, brown sugar, and sugar. Beat with an electric mixer until fluffy, about 3 minutes.
• Add vanilla extract, and eggs one at a time, mixing well after each addition.
• In a separate bowl, combine the dry ingredients almond flour, cocoa, instant coffee, baking powder, baking soda, and salt. Add to butter mixture, mix until blended. Stir in white chocolate chips.
• Drop cookie dough by rounded teaspoons or a cookie scoop onto prepared cookie sheet, greased or parchment paper lined baking sheets.
• Bake for 12-15 minutes in a pre-heated oven at 350 degrees Fahrenheit. Check at the 12-minute mark and watch closely to determine when the cookie is done. For best results, cool 5 minutes, before removing from cookie sheet to wire rack to cool completely.
• Makes 2 dozen 2-inch cookies.

MOCHA ALMOND CHIP COOKIES

Steps:

• Preheat oven to 375 degrees Fahreinheit. In a medium bowl stir flour, baking soda, salt and 1 packet (or teaspoon) instant coffee.
• In a large bowl or electronic mixer bowl combine butter, sugar and brown sugar and beat until light and fluffy. Beat in eggs, 1 at a time, until fully combined.
• Slowly add the coffee-flour mixture and mix until combined and no streaks remain. Stir in chocolate chips and almond chunks until almost incorporated, then sprinkle the final packet of coffee powder and give it a final stir so that some coffee streaks remain in the dough.
• Drop by rounded tablespoons onto ungreased baking sheets. Bake for 8-10 minutes or until the edges are crispy but the center is still soft. Remove and allow to cool for at least 2 minutes before transferring to racks to cool.

CHOCOLATE MOCHA ALMOND (COCKTAIL)

Steps:

• Mix all ingredients well, until espresso powder is dissolved.
• Serve in a rocks glass over ice.