Mocha Latte Syrup Food

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 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.

MOCHA LATTE SYRUP

Steps:

• Mix all ingredients in a saucepan and whisk in 1/2 cup water and bring to a boil over medium heat. Boil 1 minute, stirring often.
• Remove from heat and stir in 2 tablespoons vanilla extract. Refrigerate up to 2 weeks.
• Mocha Latte Beverage: Spoon 1 tablespoon Mocha Latte Syrup into a coffee cup; stir in 3/4 cup hot milk. Makes 1 serving.

MOCHA LATTE-SKINNY RECIPE

Steps:

• Using skim milk and sugar-free syrup saves a lot of calories and fat without compromising taste. If the thought of cutting both fat and sugar out of the drink makes you nervous, start but using only skim milk and then try using sugar-free syrup. Here are the steps to making a 12 ounce skinny mocha latte. Steaming the Milk Standard mocha lattes at most coffeehouses use two percent milk, but any kind of milk will work for a mocha. The use of skim milk makes the skinny mocha. Pour about 10 ounces of skim milk into a stainless steel steaming pitcher with a food thermometer, and place the steaming wand tip at the surface of the milk. Turn the dial counterclockwise to begin heating the milk. Raise the steaming wand tip just above the surface of the milk to create froth. A light hissing sound is the key to making the perfect froth, which should have the consistency of shaving cream. Keep in mind that skim milk steams quicker than other types of milk, so creating froth is a bit more difficult. Be sure to keep an eye on the thermometer to keep from burning the milk. For a mocha, only a small amount of foam is necessary, just a spoonful or two, so after a few seconds of frothing, the mocha maker can insert the wand further into the milk to finish heating it. Turn the steamer off once the milk has reached 150-160 degrees. This will allow the milk some room to rise to 170 degrees or drop to 140 degrees, both acceptable temperatures for a latte. Be sure to wipe the steaming wand with a clean, damp cloth immediately after steaming milk. The Chocolate Sauce Pour or pump about two ounces of sugar-free chocolate sauce or syrup into the desired mug or cup. Torani brand sugar-free chocolate sauce makes a great mocha, and many coffeehouses use this brand. Torani and other popular brands are available at most specialty food stores in a smaller size. Variations of the mocha include the white mocha which uses white chocolate sauce instead of chocolate, the raspberry mocha, and the peppermint mocha. Many coffeehouses and coffee lovers have created their own variations. Sugar-free syrups are available in many flavors, so experiment a little to discover what you like. Just before pulling the shots of espresso, pour the steamed milk into the desired mug or cup, using a spoon to hold back the froth, saving about two inches of space for the shots and froth. Chocolate sauce or syrup tends to stick to the bottom more than most other flavors, so be sure to stir well. Pulling the Shots of Espresso Grind the espresso beans just before pulling the shots for the best flavor. Load the fresh grinds into the portafilter handle, and tamp level before inserting into the espresso machine. Be sure to pull shots between 16-26, preferably between 18-23. Immediately after pulling satisfactory shot(s), pour two into the cup filled with steamed milk to save them. For less coffee taste, use only one shot, and if an extra shot is desired, use three. The espresso has a 10 second window before it begins losing flavor and increasing in bitterness. Finishing Touches and Tips After pouring the espresso into the mug or cup, stir once more. Add one or two spoonfuls of froth. You can drizzle the sugar-free chocolate syrup on top for a special touch. Remember that pulling shots of espresso can be difficult, especially when under pressure to do so quickly. Be sure to pull test shots before beginning any drink to know the tamping level that should be used. Be sure not to burn the milk; milk burns at 180 degrees, so milk should not be steamed past 170 degrees because the temperature rises a few degrees after steaming. Also be careful not to burn yourself while steaming the milk or pulling the espresso shots.

MOCHA MINT LATTE

Steps:

• Pour chocolate syrup into a 12 oz cup.
• Stir once around lifting from the bottom to bring the syrups up
• add espresso.
• Sweeten as and if desired.
• Fill with hot steamed/foamed milk.
• Sprinkle with cocoa powder and shaved chocolate.

INSTANT ICED CAFE MOCHA LATTE

Steps:

• Mix coffee granules and boiling water.
• Add sweetened condensed milk and cold water until completely blended.
• Mix in chocolate milk and add cold milk (add white milk in amount to desired flavor; I usually use more than 4 cups, especially if the chocolate milk being used is very dark).
• Chill at least one hour and serve over ice.