Mocha Chocolate Syrup Food

EASY HOMEMADE MOCHA

Steps:

• In a small pot or microwave-safe cup, stir together sugar, cocoa powder, and water. Heat on the stove (or in your microwave for about 15 seconds), and stir until sugar and cocoa powder dissolve and sauce is completely smooth.
• Stir in coffee and milk and continue to heat until steaming (about 30 seconds in the microwave). If making on the stove, you can whisk the mixture vigorously until foamy. Pour into a cup, top with whipped cream if desired, and enjoy!
• Combine all ingredients except the water and optional whipped cream in a mason jar. Screw the lid on securely and wrap top with a towel (in case your jar leaks). Give a few very good shakes, until everything is well-mixed and mixture is foamy.
• Pour into a mug and microwave for 30 seconds or until steaming. Top with whipped cream if desired. Enjoy!

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.

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.

IRON MIKE'S MOCHA SYRUP - CHOCOLATE SYRUP FOR ESPRESSO DRINKS

Steps:

• Boil water in a teapot or something like that.
• Measure Sugar and Cocoa into a two quart heat resistant pitcher (like Tupperware--this helps the transfer to a more user-friendly container later).
• Once the water is boiling, measure it into the pitcher and beat with a wire whisk until everything is completely dissolved.
• Add the imitation vanilla; Mix thoroughly.
• Let mixture cool, and transfer into some pourable/squeezable container (old ketchup bottle, old creamer container, etc--).
• Use 2- 3 Tbsp Mocha Mix for a large cup O' mocha- Enjoy!
• Makes approximately 32 oz.

WHITE CHOCOLATE MOCHA SYRUP RECIPE

Steps:

• Mix (with a wire whisk in a deep pan) milks, sugar, & vanilla over medium heat until lightly simmering.
• Add white chocolate & continue whisking until chocolate is melted.
• Add espresso powder & keep whisking to mix thoroughly.
• Remove from heat to cool, whisking every few minutes to keep chocolate together.
• Pour cooled syrup into bottles and refrigerate. You may need to let it get to room temp at the end of the bottle.

WHITE MOCHA SYRUP RECIPE BY TASTY

Steps:

• In a medium saucepan, combine the sweetened condensed milk, whole milk, vanilla, and sugar. Bring to a simmer over medium-high heat and stir until sugar has dissolved.
• Add the white chocolate chips and stir until melted. Stir in the instant coffee until dissolved. Remove the pot from the heat and let the syrup cool completely.
• Transfer the syrup to an airtight container and store in the refrigerator for up to 1 month.
• Enjoy!