Mocha Latte Logs Food

MOCHA LATTE LOGS

Steps:

• Heat oven to 350°F. In large bowl, beat butter with electric mixer on medium speed until fluffy. Beat in sugars until well blended. Beat in melted chocolate, vanilla, egg and 1 tablespoon coffee powder. Gradually beat flour into butter mixture until well blended.
• Roll dough into ball; flatten ball slightly. Cut dough into 8 equal wedges; roll each into 18-inch long rope. Cut each rope into 6 (3-inch) pieces. On ungreased cookie sheets, place pieces 2 inches apart. Using tines of fork, make lines along each log by pulling gently down length of each piece.
• Bake 10 to 12 minutes or until firm but not browned. Remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
• Place waxed paper on counter under cooling rack. In small, deep microwavable bowl or measuring cup, microwave cream uncovered on High about 15 seconds or until warm. Stir in 2 teaspoons coffee powder until dissolved. Using wire whisk, beat in powdered sugar until no lumps remain. Dip one end of each log into glaze. Place on cooling rack, allowing glaze to drip through rack, until glaze is dry, about 30 minutes.

CAFE MOCHA LATTE

Steps:

• Heat half-n-half in a saucepan over medium-high heat (Do not boil).
• Remove from heat; stir in brown sugar, next 3 ingredients, and if desired, whiskey.
• Serve warm or over ice.

MOCHA LATTE

Steps:

• Brew the espresso shot with the coffee brewer of choice; I've prepared mine with the Moka pot.
• Meanwhile, steam and foam your milk. Make sure there's a nice layer of foam; this will create those signature layers in your coffee.
• To a tall glass, add the mocha syrup.
• Coat the sides of the glass with a tablespoon of chocolate sauce.
• Add your freshly steamed and foamed milk to the glass.
• Wait 30 seconds, so the layers in your milk will set.
• Slowly pour the espresso coffee into the glass.
• Top the coffee with whipped cream.
• Drizzle the remaining chocolate sauce over the whipped cream.