Sommers Cinnamon Mocha Food

CINNAMON MOCHA LATTE

Steps:

• Evenly distribute chocolate between two coffee mugs. I like to be very generous.
• Steam milk, cinnamon and sugars until temp reaches between 150-160 degrees.
• Pour evenly into mugs.
• Steam espresso and pour about an ounce (or more if you like) into each mug.
• Stir and top with whipped cream.
• Garnish with cinnamon sugar if desired.

CINNAMON MOCHA COFFEE

Steps:

• Combine milk and cinnamon sticks in saucepan over low heat; bring to a simmer, then remove from heat.
• Add chocolate and whisk until metled.
• Then cover and let stand for 10 minutes to allow flavors to strengthen and blend.
• Bring milk mixture to simmer and add coffee, brown sugar and vanilla.
• Strain and pour into mugs.
• Top with whipped cream.
• Garnish with ground cinnamon or chocolate shavings (optional).

CINNAMON MOCHA COFFEE FROM TASTE OF HOME

Steps:

• In a coffeemaker basket - using a filter - combine the coffee grounds and ground cinnamon. Prepare 4 cups of coffee as directed on your coffee maker directions.
• As coffee is brewing, in a medium saucepan, combine the milk, sugar, cocoa and vanilla and cook over medium-low heat, stirring occasionally, for 5-7 minutes (till small bubbles appear on the sides of the pan) - DO NOT BOIL.
• Pour the hot milk mixture into four coffee cups/mugs, then add the cinnamon brewed coffee.
• Optional, garnish with cinnamon sticks and a dollop of whipped cream.

ULTIMATE FROZEN MOCHA

Steps:

• To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
• Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.

MOCHA MERINGUES WITH MEXICAN CINNAMON

Steps:

• Heat oven to 250°F.
• Combine chocolate, nuts, coffee granules, cinnamon, 1/4 cup granulated sugar and 1 Tbsp. brown sugar.
• Beat egg whites in medium bowl with mixer on high speed until soft peaks form. Gradually add remaining granulated sugar, then remaining brown sugar, beating after each addition until stiff peaks form. Gently stir in chocolate mixture.
• Spoon into 36 mounds, 4 inches apart, on parchment-covered baking sheets. Spread each mound to form 2-inch round.
• Bake 45 min. or until crisp, dry and very lightly browned. Remove to wire racks; cool completely.

CHEF JOEY'S CINNAMON MOCHA COCO

Steps:

• Add the almond milk to a large saucepan and heat it slightly, then add the rest of the ingredients.
• Using a whisk, whip everything together and serve in a nice cup.
• This tastes better if you heat it up slowly, but don't boil it.
• The heating times may vary depending on your stove.
• Bon Appetit!

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.

SOUTH BEACH DIET'S MOCHA RICOTTA CREME PHASE I

Steps:

• Mix together the ricotta, cocoa powder, vanilla extract and sugar substitute in a dessert bowl.
• Serve chilled with a dusting of espresso powder and sprinkle with the mini chocolate chips.