Orange Mocha Food

ORANGE MOCHA

Steps:

• Stir coffee, orange juice, milk, sugar, and cocoa powder together in a mug until the sugar and cocoa dissolve.

CHOCOLATE ORANGE MOCHA CAKE

Steps:

• Preheat the oven to 350F or 180C and line a styrofoam cake pan with parchment paper
• In a bowl, combine Chocolate cake mix with Vanilla Extract, Orange Extract, Ground Coffee Beans, Brown Sugar, Orange Zest, Orange Juice, Yogurt, Vegetable Oil, and Buttermilk. Mix everything with a spatula to make a smooth Cake batter.
• Pour this into a cake pan. Bake for 30 minutes at 350F or 180 C or until a skewer inserted in the center comes out clean.Once the Chocolate cake is baked, get it out of the oven and cool it down.
• Melt Dark Chocolate with butter in a double boiler. Keep stirring at regular intervals so that the chocolate doesn't get burned. Once the chocolate is smooth and lump-free, get it off in a separate bowl.Combine the melted dark chocolate with whipped cream, using a handheld mixer or stand mixer. Beat until you get a smooth and creamy Chocolate ganache ready. Now slather it over the baked and cooled cake. Even it out using an offset spatula.
• For Orange whipped cream frosting, combine Whipping cream with 1 drop of orange gel food color, using a handheld mixer or stand mixer, until you get stiff peaks. Take it up in a piping bag, snip the edge and do the frosting over the cake. If you want, you can even add a nozzle into your piping bag and do the frosting over your chocolate cake.
• Top the cake with orange rinds. Orange Rinds are basically, the skin of Orange cut into thin juliennes. This will give an edge to your Cake decoration. To make Orange Rinds, peel an orange, and then chop up thin slices of the skin. It should be long and it should be thin. Keep an orange slice in the center of your Cake. Top that with melted chocolate and do some frosting on it. Sprinkle some Orange zest and ground coffee beans over your Chocolate Orange Mocha Cake and then cut into slices and serve!

SOOTHING ORANGE MOCHA COFFEE

Steps:

• Mix coffee, orange liquer,hot chocolate and vanilla together.
• Pour coffee mixture into mugs.
• Add the mini marshmallows.
• Now top with the whipped cream.
• Drizzle the chocolate syrup on top of the whipped cream and finish garnishing with orange peel.
• Enjoy.

CAFE ORANGE MOCHA

Steps:

• Mix coffee and hot chocolate.
• Place one orange slice into each cup.
• Pour coffee mixture into cups.
• Top with whipped cream, and garnish with cinnamon.

ORANGE MOCHA

Steps:

• Add milk gradually to flavored coffee mix in mug, stirring until dissolved. Stir in extract.
• Top with COOL WHIP.
• Serve immediately.

ORANGE ICED MOCHA

Steps:

• In a 20 oz glass or bottle, mix coffee and water until coffee is dissolved.
• Add creamer, chocolate milk, milk and extract.
• Stir.
• Add just enough ice cubes to leave enough room at top for whipped cream.
• Top with whipped cream.

SUGAR FREE ORANGE MOCHA (MOCK STARBUCKS MOCHA VALENCIA) MIX

Steps:

• Mix the dry ingredients well.
• Add 1-2 heaping tablespoons to hot coffee.
• Mix.
• Add a splash of milk or cream if desired.

MOCHA-ORANGE CHEESECAKE

Steps:

• For Crust:
• Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature.
• For Filling:
• Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time.
• Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature.
• For Topping:
• Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.
• Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Cut around pan sides; release. Top with oranges and chocolate, if desired.

ORANGE MOCHA CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F
• In large bowl, mix all of the dry ingredients
• Add the wet ingredients and mix well (I use a hand whisker - this is easy to mix together and doesn't need electric beaters). DO NOT ADD the CHOCOLATE CHIPS YET
• Coat a 10 inch cast iron skillet (or 9x9 baking dish) lightly with oil
• Pour the batter into your skillet or baking dish
• Top with the chocolate chips and bake 28-30 minutes or until done (the center will be a little softer than the edges; that's ok, but you don't want it liquidy!)
• (Optional) Add sprinkles that fit your occasion, let cool some (or completely) and serve. It's really good served warm!
• Enjoy!

ORANGE-MOCHA COFFEE

Steps:

• 1. Whip the cream until soft peaks form. Grate the orange and add zest to whipped cream. Squeeze the rest of the orange juice.
• 2. Bring 2 cups water to a boil. Add coffee grounds, or instant coffee, orange juice, sugar and orange liquor. Bring to a boil again.
• 3. Divide coffee into 4 cups. Top with the orange cream and serve.

SPICED ORANGE MOCHA

Steps:

• Remove peel from orange using a sharp knife or vegetable peeler; set aside. Squeeze juice from the orange; add water, if necessary, to equal 1/3 cup. Set aside.
• To make the spice bag, place orange peel, cinnamon, and cloves in a double layer square of cheesecloth. Bring up corners; tie with string. If you don't have cheesecloth, just put it in the liquid(below) and strain after heating.
• In a large saucepan combine orange juice, spice bag, water, milk, brown sugar, cocoa powder, and coffee crystals. Bring to boiling; remove from heat. Cover and let stand for 10 minutes. Remove spice bag. Stir in vanilla or rum extract.