MOCHA
If you have a coffee machine, treat yourself to a comforting, chocolatey mocha. You don't need to be a trained barista with our easy recipe
Provided by Kane Statton
Categories Breakfast, Brunch
Time 3m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 168 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
ALMOST-FAMOUS MOCHA FRAPPES
It's hard to believe, but 15 years ago coffee shops didn't offer much in the way of cool summer drinks, aside from iced coffee or tea. It wasn't until 1995 that the Frappuccino was born: At the request of customers, the manager at a Starbucks in Santa Monica, CA, started experimenting with a blender, mixing together espresso, milk and ice. The concoction became so popular that nearby stores started serving it, too, and once Starbucks headquarters got wind of the new hit drink, the company added mocha and coffee Frappuccinos to its menu - plus more than 40 flavors since then. Readers like Taylor Church from Purlear, NC, have been asking us to get the recipe, but Starbucks reps wouldn't hand it over, so Food Network Kitchens blended this perfect copy.
Provided by Food Network Kitchen
Categories beverage
Time 3h15m
Yield 4 drinks
Number Of Ingredients 9
Steps:
- Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool. Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours.
- Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.
- Make the frappes: Puree 8 coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup.
MOCHA DARK CHOCOLATE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk the egg yolks and 2 tablespoons coffee liqueur in a medium bowl. Whisk the milk, granulated sugar, cocoa powder, cornstarch and salt in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally, until slightly thickened, about 8 minutes. Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten eggs, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 5 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and whisk until smooth, then whisk in the butter and 1 teaspoon vanilla.
- Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
- Whisk the heavy cream with the confectioners' sugar in a medium bowl until soft peaks form. Add the remaining 1 tablespoon coffee liqueur and 1/2 teaspoon vanilla and whisk until combined. Top the pudding with the whipped cream and chocolate-covered espresso beans.
THE PERFECT MOCHA COFFEE
Mocha - chocolate-flavoured coffee - is an indulgent treat mid-morning or after dinner.
Provided by Justine Pattison
Categories Drinks and cocktails
Yield Serves 1
Number Of Ingredients 4
Steps:
- Mix the cocoa powder and sugar in a cup that holds around 250ml/9fl oz. Pour the coffee into the cocoa mixture and stir until the cocoa and sugar dissolve.
- Pour the milk into an electric milk frother, if you have one, and begin frothing. Alternatively, pour the milk into a small saucepan and heat gently, stirring regularly - do not allow to simmer or boil. Use a hand-held milk frother or a silicone whisk to whisk until frothy.
- Slowly pour the milk onto the coffee, starting by holding the cup at a slight angle, towards the milk. Finish by topping with the foam. Serve immediately, stirring well before drinking.
MOCHA
This is a chocolate and coffee-lover's favorite! Using a home espresso machine, mix espresso, chocolate, and steamed milk--then top with whipped cream.
Provided by Mackenzie
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.
Nutrition Facts : Calories 266 calories, Carbohydrate 39.1 g, Cholesterol 26.7 mg, Fat 7.2 g, Fiber 1 g, Protein 11 g, SaturatedFat 4.5 g, Sodium 162 mg, Sugar 33.2 g
MOCHA COFFEE
Mocha coffee is extremely easy to make in this recipe. Just add cocoa, sugar and milk to hot coffee and drink!
Provided by Johanna Adams
Categories Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Pour hot coffee into a mug. Stir in cocoa, sugar and milk.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 16.9 g, Cholesterol 2.4 mg, Fat 1.4 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 18.4 mg, Sugar 14 g
MOCHA FROSTING
Our Test Kitchen home economists dress up purchased angel food cake with an easy-to-make coffee-flavored frosting.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10-12 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
COCOA MOCHA FROSTING
This is an easy, yet yummy chocolate frosting with just enough mocha taste that both my husband and I like it. I love coffee, he hates it. This makes enough frosting to cover the top of two 9 inch layers or one 9 x 13 inch cake.
Provided by fullernj
Categories Dessert
Time 10m
Yield 20 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 65.3, Fat 1.8, SaturatedFat 1.1, Cholesterol 4.6, Sodium 27, Carbohydrate 12.4, Fiber 0.1, Sugar 11.8, Protein 0.2
MOCHA BROWNIES
Brownies with a kick! These are quick to prepare and i find that the coffee and chocolate enhance each other.
Provided by kleigh83
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Brownies: In a medium sauce pan combine granulated sugar, butter, cocoa powder, and instant coffee.
- Cook and stir over medium heat until butter melts.
- Remove from heat and cool for 5 minutes.
- Add eggs and vanilla.
- Beat lightly by hand to combine.
- Be careful not to over mix.
- Stir in flour, baking powder, and salt.
- Stir in walnuts if you are using them.
- Spread the batter into a greased (9x9x2 in) baking pan.
- Bake in a preheated 350* oven for 24 minutes, or until set.
- Cool pan on a rack.
- Frosting: In a mixing bowl beat butter until fluffy.
- Add cocoa powder.
- Gradually add 1 c.
- of the confectioners sugar and beat well.
- Slowly beat in 2 tbs of the milk and the vanilla.
- Slowly beat in remaining sugar.
- Beat in additional milk, if necessary, to make the frosting spreading consistancy.
- Once brownies are cooled, spread frosting over brownies.
- Cut into bars.
Nutrition Facts : Calories 282.2, Fat 11.9, SaturatedFat 7.2, Cholesterol 63.6, Sodium 152.4, Carbohydrate 43.5, Fiber 1, Sugar 36.4, Protein 2.5
COCOA MOCHA COFFEE
Enjoy this low-fat, low-cal, low-carb treat for your next coffee break guaranteed to have you recharged in body, mind and spirit!
Provided by Becky
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients with boiling water in your favorite mug.
- Adjust ingredients more or less to suit your tastes.
- Enjoy!
Nutrition Facts : Calories 46.6, Fat 2, SaturatedFat 1.6, Sodium 16.4, Carbohydrate 6.6, Fiber 0.5, Sugar 4.2, Protein 0.9
RED DEVIL'S FOOD CUPCAKES WITH MOCHA COCOA FROSTING
Look for the reddish blush and taste a more mellow flavor when you use Dutch-process cocoa instead of plain cocoa. There will be no difference in texture. I got this recipe from a newspaper.
Provided by CookingONTheSide
Categories Dessert
Time 30m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- For cake, preheat oven to 350 degrees F.
- Spritz cupcake pans with nonstick baking spray or line with cupcake papers.
- Place cocoa in a small bowl.
- Add water, slowly stirring, until well blended and smooth.
- Set aside until lukewarm.
- In a small bowl, mix flour, baking soda and salt.
- In medium bowl, cream butter and sugar with an electric mixer until fluffy.
- Beat in eggs, one at a time.
- Add the cooled chocolate mixture all at once, add vanilla and stir well.
- Add the flour mixture all at once and stir with a wooden spoon until smooth and patches of white disappear.
- Do not overmix.
- Using a measuring cup, dip out the batter and place in the cupcake pans; the cupcake pans should be about 3/4 full.
- Bake for 15 minutes or until a cake tester or toothpick comes clean when poked into the cakes.
- When cooled, frost with mocha frosting (recipe below).
- Makes about 18 2 1/2 inch cupcakes.
- For frosting, remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula.
- Using an electric mixer, cream the butter until smooth.
- Add the vanilla and salt.
- Add the sugar all at once and mix until almost blended.
- Beat in as much of the coffee as needed to make a smooth, spreadable frosting.
- Makes 1 3/4 cups or enough to frost 18 cupcakes generously.
- Tip: If the cupcakes are going into a lunchbox or picnic basket, cut them in half, sandwich the frosting in the middle and wrap in wax paper or plastic wrap.
Nutrition Facts : Calories 273.4, Fat 9.6, SaturatedFat 5.6, Cholesterol 43.2, Sodium 189.2, Carbohydrate 44.4, Fiber 1.3, Sugar 30.8, Protein 3.1
DARK CHOCOLATE MOCHA MOUSSE CAKE
Don't be put off by the number of steps needed to make this impressive-looking dessert. None of the steps themselves are hard, and once it's assembled, there is nothing to do but wait and slice. While delicious after an overnight refrigeration, even 5 days later it's still decadent, moist and incredibly chocolatey.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
- Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
- Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
- Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
- Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
- Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
- Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
- Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
- Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
- Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.
MOCHA COCOA
Layer the ingredients for homemade cocoa in a jar, add a ribbon and a tag, and you have a simple but stylish gift. This mix will fill a 1-quart jar (12 servings), but if your containers are different sizes, just keep the ratio of ingredients constant. On the back of the tag, write: "Mix contents in a large bowl. For each serving, place 1/3 cup cocoa mix in a mug and stir in 1 cup boiling water. Store remaining mix in airtight container."
Provided by wp
Yield Makes 1 quart mix or 12 servings hot cocoa
Number Of Ingredients 6
Steps:
- Layer cocoa powder, sugar, espresso powder, powdered milk, salt, and chocolate.
Nutrition Facts : Calories 141, Carbohydrate 28, Cholesterol 1, Fat 3.5, Fiber 2.3, Protein 4.1, SaturatedFat 1.9, Sodium 130
COCOA-MOCHA CHEESECAKE
Provided by Food Network
Yield 12 servings
Number Of Ingredients 19
Steps:
- For the crust, combine graham-cracker crumbs, cocoa, sugar and melted butter and mix very thoroughly. Line a clean, ungreased springform pan with the crumb mixture by pressing it first against the sides, then the bottom of the pan. (Crumb mixture should hold its shape; the sides will take about 2/3 of the mixture.) Press until very smooth and even all around. Refrigerate until chilled, at least 2 hours.
- Melt chocolate chips in a double boiler and keep warm. In small glass dish or teacup, stir together instant coffee, water and vanilla and orange extracts. Set aside.
- Heat oven to 350 degrees F. In a large bowl, beat eggs and sugar. Gradually add softened cream cheese, mixing well after each addition. Stir in melted chocolate, coffee mixture and the cocoa. Mix well. Gradually add sour cream, mixing well after each addition. Fold in melted butter and blend thoroughly but gently. Pour batter over chilled crust in pan. Place pan on heavy cookie sheet and bake 45 minutes. Cut off heat and open oven door, but do not move cheesecake. Let sit in turned-off oven 10 to 15 minutes.
- Gently transfer cheesecake, still on the cookie sheet, to counter and cool to room temperature. Cover and refrigerate overnight. The next day, unfasten the ring from the springform pan and remove. If desired, garnish top of cheesecake with drizzle of melted dark chocolate, orange candy, chocolate-covered espresso beans and orange zest.
HOW TO MAKE A RED VELVET MOCHA LATTE
Over the past decade, red velvet cakes have been one of the most popular cakes in the United States. In this blog post, you will learn how to make a mocha latte inspired by the red velvet cake.
Categories Beverage
Time 4m
Yield 1
Number Of Ingredients 7
Steps:
- In a cup, combine Waka instant coffee, cocoa powder and hot water.
- In a saucepan, combine milk and vanilla syrup until heated.
- Add in food coloring and stir.
- Pour the milk mixture into the cup of mocha mixture.
- Top with whipped cream and enjoy!
Nutrition Facts : 0 Array
MOCHA COCOA
Make and share this Mocha Cocoa recipe from Food.com.
Provided by looneytunesfan
Categories Beverages
Time 6m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a large microwave-safe mug, combine sugar & cocoa powder. Add milk and instant coffee crystals. Stir to combine well.
- Microwave on 100% power (high) for 1 to 1 1/2 minutes or until heated through, stirring once.
- Stir in vanilla. If desired, top with marshmallows. Serve immediately.
More about "mocha cocoa food"
CHOCOLATE MOCHA ANGEL FOOD CAKE - NOBIGGIE
From nobiggie.net
Reviews 1Estimated Reading Time 4 minsServings 12
- Mix the Angel Food Cake Box Mix according to directions, but add 1/3 Cup Cocoa along w/ the flour packet of the cake mix. Bake as directed on the box, in an angel food cake pan.
- Remove from oven when done baking and cool inverted upside down in the pan on a bottle of some sort, holding it upside down.
- Now start the whipped cream frosting. Beat together the 1 Pint Heavy Whipping Cream. Add ¾ Cup Nestlé’s Quick and ½ teaspoon of instant coffee (decaf if desired). Until whipped together well.
MOCHA RECIPE, HOW TO MAKE A MOCHA - SWASTHI'S RECIPES
From indianhealthyrecipes.com
5/5 (9)Total Time 4 minsCategory DrinksCalories 224 per serving
- Pour 1 cup milk to a sauce pan and begin to heat it until it barely simmers, about 65 C or 130 F. You can also do this in a microwave cup for 1 minute or so.
- Pour this to a heat resistant mason jar and seal it tightly. Ensure the milk is not too hot otherwise the jar can explode. Shake the milk to froth up for 40 to 60 seconds. Alternately you may use a milk frother to froth the milk until frothy.
MOCHA - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (11)Total Time 7 minsCategory Breakfast, Brunch, CoffeeCalories 217 per serving
MOCHA COCOA RECIPE - LIVING ON A DIME
From livingonadime.com
Estimated Reading Time 1 min
MOCHA COCOA RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 141 per servingServings 12
HOT COCOA MIX - HOT DRINK RECIPES - KID FRIENDLY
From goodhousekeeping.com
Cuisine AmericanTotal Time 10 minsServings 18Calories 115 per serving
MOCHA COCOA MIX - COUNTRY LIVING
From countryliving.com
Servings 16Calories 60 per servingEstimated Reading Time 50 secs
DEVILS FOOD CAKE, MOCHA CREMEUX ... - COOKING WITH STEAM
From cookingwithsteam.com
Estimated Reading Time 4 mins
MOCHA FINGERS
From goodhousekeeping.com
Cuisine AmericanTotal Time 2 hrsServings 27Calories 121 per serving
- With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula.
- On lightly floured surface, with floured rolling pin, roll out half the dough into 9- by 9-inch square, about 1/8-inch thick.
MOCHA ANGEL FOOD CAKE RECIPE | MYRECIPES
From myrecipes.com
Servings 12
- Sift cake flour and measure 1/2 cup. In a bowl, mix flour, 1/4 cup sugar, cocoa, instant espresso, and salt.
- In a deep bowl (at least 4-qt.) with a mixer at high speed, whip egg whites and cream of tartar until they form a thick foam. Continue to beat and add remaining 1 cup sugar, 1 tablespoon about every 15 seconds, whipping until whites hold very stiff peaks. Mix in vanilla.
- Sprinkle about 1/2 the flour mixture over whipped whites. Gently fold mixture until blended. Sprinkle with remaining flour mixture and gently fold to blend well. Scrape batter into a 10-inch tube cake pan with a removable rim; spread level.
- Bake in a 350° oven until center of cake springs back when lightly pressed and begins to pull from pan side, 40 to 45 minutes.
MOCHA HOT COCOA - MY FOOD AND FAMILY
From myfoodandfamily.com
Servings 6Total Time 10 minsCategory HomeCalories 200 per serving
- Beat pudding mix, cinnamon and remaining milk in large bowl with whisk 2 min. Whisk hot milk mixture into pudding until smooth.
MOCHA RICE KRISPIE SQUARES | PHOTOS & FOOD
From photosandfood.ca
Cuisine AmericanEstimated Reading Time 4 minsCategory Dessert, SnackTotal Time 20 mins
HEALTHY MOCHA CHIA PUDDING - IT STARTS WITH GOOD FOOD
From itstartswithgoodfood.com
4.5/5 (13)Category BreakfastCuisine AmericanCalories 172 per serving
MOCHA DEVIL'S FOOD CAKE - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
Servings 12Total Time 1 hr 15 mins
EASY CHOCOLATE MOCHA ANGEL FOOD CAKE VALENTINE'S DAY ...
From craftingafamily.com
Category DessertTotal Time 58 mins
- I have used Duncan Hines cake mix for years, and have found this brand of angel food cake is the best you can use. Duncan Hines Angel Food Cake Mix
- A baked angel food cake needs to cool upside down in order to keep it from collapsing. An angel food cake pan that allows it to cool upside down.
- To the basic cake mix simply add cocoa powder and espresso powder for the mocha chocolate flavor.
STEAMING MOCHA COCOA | MRFOOD.COM
From mrfood.com
Category Hot BeveragesEstimated Reading Time 1 min
GHIRARDELLI HOT CHOCOLATE POUCH, MOCHA, 10.5 OUNCE ...
From amazon.ca
2.8/5 (6)Form PowderBrand GhirardelliPackage Information Bag
HOW TO MAKE ORANGE MOCHA - FEMME4
From femme4.com
Author Kaitlin Clark
COCONUT MOCHA HOT CHOCOLATE - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (1)Total Time 15 minsCategory DrinksCalories 420 per serving
MOCHA THUMBPRINT COOKIE RECIPE | FOOD
From food.amerikanki.com
5/5 (18)Servings 22
STARBUCKS COFFEE MENU - WARRENTON VA 20186 - (877) 585-1085
From allmenus.com
Cuisine American, Coffee & TeaPhone (540) 341-7261Location 127 W Lee Hwy, WARRENTON, 20186, VA
CAFè MOCHA - WIKIPEDIA
From en.wikipedia.org
Main ingredients Chocolate, espresso, and hot milkType Beverage (Hot and Iced), Milk coffeePlace of origin YemenAlternative names Mocaccino, mochaccino, mochachino
STEAMING MOCHA COCOA RECIPE - FOOD.COM | RECIPE | FOOD ...
From pinterest.com
5/5 (39)Total Time 6 minsServings 2
LOW-FAT MOCHA ANGEL FOOD CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
Servings 12Total Time 2 hrs
ICED MOCHA RECIPE COCOA POWDER RECIPES ALL YOU NEED IS …
From stevehacks.com
MOCHA LAVA CAKE | MOLTEN COFFEE CAKE - MY FOOD STORY
From myfoodstory.com
MOCHA VS. CHOCOLATE - WHAT'S THE DIFFERENCE? | ASK DIFFERENCE
From askdifference.com
LA MOCHA MEXICAN RESTAURANT WARRENTON, MO 63383 - 38 ...
From restaurantji.com
RED DEVILS FOOD CUPCAKES WITH MOCHA COCOA FROSTING RECIPES
From tfrecipes.com
MOCHA COCOA NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
DAIRY-FREE COCOA-MOCHA MILKSHAKE - STEVEN AND CHRIS
From cbc.ca
MOCHA COCOA - CRECIPE.COM
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love