Mochaccino Food

EASY MOCHACCINO RECIPE

Steps:

• Pull two shots (2 ounces) of espresso using your espresso machine or stovetop espresso maker.
• Steam the milk using the steam arm of your espresso machine. If you don't have one, you can heat milk on the stove and then shake it in a mason jar.
• Mix the espresso and chocolate syrup together in your tall glass.
• Pour the milk on top and then spoon on your milk foam.
• Garnish with cocoa powder, chocolate chips, or chocolate syrup and enjoy!

MOCHACCINO SHAKES

Steps:

• To a blender, add 1/2 cup of milk, 1/2 cup of coffee, 1/4 cup of syrup, and the cinnamon. Puree to combine ingredients. Add 1 pint ice cream and blend until smooth. Pour into 2 frosted fountain glasses or tall glasses and garnish with swirls of whipped cream, an extra pinch of cinnamon, and some chocolate savings and serve. Repeat to make 2 more shakes.

3-MINUTE MOCHACCINO

Steps:

• Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.
• Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.

MOCHACCINO LATTE

Steps:

• You will need a Braunstyle hand blender.
• Brew a pot of robust French Roast or Espresso style coffee. In a small sauce pan warm whole milk and add cocoa. Pour two large coffee cups 3/4 full. While milk is coming to a simmer use hand mixer on high speed to create froth and incorporate the cocoa. Once the "chocolate milk" has a nice foamy head, carefully pour milk into coffee cup spooning foam on top.
• Dust with cocoa

KAHLUA MOCHACCINO CHEESECAKE

Steps:

• Combine Oreo cookie Crumbs with melted butter.
• Press on bottom and 1 inch up sides of a 9 inch springform pan.
• Pour 1/2 cup caramel sauce over crust.
• Beat cream Cheese and 3/4 cup sugar until smooth.
• Add eggs, beating well after each addition.
• (make sure it is done on LOW speed) Stir in 1/4 cup of Kahlúa.
• Stir in the melted semi sweet chocolate into the cheese mixture.
• Pour into crust.
• Bake at 350°F for 45-50 min.
• or until center is almost set.
• Cool completely, then refrigerate 3 hr.
• or overnight.
• Garnish with Whipping Cream, drizzle with caramel sauce and grated chocolate.

MOCHACCINO

Steps:

• combine in a mug,.

MOCHACCINO, LOW FAT

Steps:

• Sprinkle gelatine over milk in blender container; let stand 1 minute.
• Add hot coffee; cover and blend on medium speed 2 minutes or until gelatine is completely dissolved.
• Add remaining ingredients; cover.
• Blend on high speed 2 minutes.
• Poup evenly into 5 mugs or dessert glasses.
• Chill 4 hours or until firm.
• Store leftover desserts in refrigerator.
• Garnish with thawed Cool Whip, cinnamon sticks and sprinkling of additional cocoa powder if desired.