Frosty Mocha Drink Food

FROSTED MOCHA

Steps:

• Place coffee, almond milk, collagen, cocoa, stevia, vanilla, and salt in blender and blend on low. Continue blending on low and slowly add in 1/2 teaspoon of glucomannan. Blend for an additional 30 seconds.
• Stop blender and add in ice cubes and blend until smooth and creamy.
• This is best enjoyed within a half hour of making.

FROSTY MOCHA (DIABETIC)

Steps:

• Pour the coffee, half-and-half, Splenda, and cocoa powder into a blender.
• Blend to mix.
• Add half of the ice and blend briefly (about 15 seconds) until ice is incorporated.
• Add the rest of the ice and blend once more.
• Pour into a tall 12-ounce glass.
• Per serving:.
• Calories 61.
• Carbohydrate 10 grams.
• Protein 2 grams.
• Fat 0.5 gram (saturated 0).
• Fiber 0 grams.
• Sodium 67 milligrams.
• Diabetic exchange = 1/2 carbohydrate.
• WW point comparison = I point.

FROSTY MOCHA

Steps:

• In blender container, place all ingredients except ice; blend until well mixed.
• Add ice cubes a few at a time, blending well after each addition until smooth.

FROZEN MOCHAS

Steps:

• Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
• Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
• In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
• Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.

MOCHA FROSTING

Steps:

• For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee granules until smooth., Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with frosting. Repeat with middle cake layer. Top with remaining cake layer; frost top and sides of cake. Garnish with chocolate sprinkles if desired.

FROSTY MOCHA PIE

Steps:

• In a large bowl, beat cream cheese, sugar and cocoa until smooth. Dissolve coffee granules in milk. Stir coffee mixture and vanilla into cream cheese mixture; fold in whipped topping. , Pour into crust. Cover and freeze for at least 4 hours. Remove from the freezer 10 minutes before serving. Drizzle with chocolate syrup if desired.

COCOA MOCHA FROSTING

Steps:

• Combine sugar, salt and cocoa together.
• Cream butter until soft; add part of sugar mixture gradually, beating throroughly.
• Add remaining sugar mixture, alternately with warm coffee, beating well after each addition. Add vanilla.