Mocha Coffee Food

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.

ICED MOCHA COFFEE

Steps:

• Freeze coffee into cubes. (I like to keep an ice cube tray filled with leftover coffee in my freezer just for this purpose.).
• Combine all ingredients in a blender and blend until smooth.
• Pour into glasses and enjoy!

ICED COFFEE MOCHA

Steps:

• Fill tall glass with ice.
• Mix coffee with syrup, creamer and sugar.
• Pour over ice.
• ENJOY!

MOCHA COFFEE MIX

Steps:

• In a blender or food processor, combine the creamer, sugar, coffee granules and cocoa. Cover and process until fine. Transfer to an airtight container. Store in a cool, dry place for up to 1 year. Yield: 8 servings (2 cups total)., To prepare mocha coffee: Place 1/4 cup mix in a mug; add boiling water and stir until dissolved.

THE PERFECT MOCHA COFFEE

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

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.

MOCHA COFFEE CUPCAKES

Steps:

• Cupcakes:
• Preheat oven at 350.
• Line cupcake pan with paper cupcake liners.
• Cream sugar with butter until light and creamy.
• Add egg
• Add vanilla extract.
• In a separate bowl add flour, baking powder, baking soda, salt, and cocoa .
• Mix until thoroughly combined.
• Begin adding the dry mixture in with the butter and sugar combination.
• Alternate the dry ingredients with the milk.
• Gently stir in the fresh brewed coffee.
• Beat well until all combined.
• Scoop the batter into the paper liners until each cup is 3/4 filled.
• Bake at 350 for 21 minutes.
• Remove from baking pan and allow to cool.
• Frosting:
• Put soften butter in the mixing bowl.
• Add powdered sugar and cocoa.
• Beat until the combination looks like little pebbles.
• Add whipping cream and mix.
• Continuing to mix, add brewed coffee.
• Mix until peaks appear.
• If this doesn't peak then add 1/4 cup more of powdered sugar.
• Continue to mix until the frosting forms peaks.
• Using a pastry bag add, your favorite tip and frost. You also can use a zip lock bag, cutting a corner adding a tip to frost your cupcakes.
• Top each cupcake with a chocolate-covered espresso bean (or two!)

CAFE MOCHA

Steps:

• In a coffee mug, drizzle in the chocolate syrup, white chocolate liqueur and 1 dollop of the whipped cream, then pour over the hot coffee. Carefully stir the mixture until well blended. Garnish with the other dollop of whipped cream and a drizzle of chocolate syrup.

MOCHA COFFEE

Steps:

• Pour hot coffee into a mug. Stir in cocoa, sugar and milk.