Spiked Mocha Food

SPIKED MOCHA EGG CREAM

Steps:

• In a 12-ounce glass, stir together chocolate syrup, coffee liqueur, and milk. Top with seltzer and stir. Serve immediately with straw.

SPICED MOCHA LASSI

Steps:

• Make the spiced coffee ice cubes: Combine the espresso, sugar, orange peel, cloves, cinnamon sticks and ginger in a medium bowl until the sugar dissolves. Cool to room temperature, and then cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Strain the coffee mixture through a fine-mesh sieve set over a large bowl and discard the solids. Divide the mixture among 2 ice cube trays and freeze until solid, at least 2 hours.
• Make the lassi: Add 3/4 cup orange juice, the yogurt, banana and cocoa powder to a blender and puree until smooth (if you'd like the lassi to be a bit thinner, blend in the remaining 1/4 cup orange juice). Add a few spiced ice cubes to the blender and puree. Pour the lassi into glasses and add 2 more spiced ice cubes to each glass. Serve immediately.

SPICED PUMPKIN MOCHA

Steps:

• For the whipped cream: In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, add the cream and whip until it holds soft peaks. Add the sugar and continue to whip until it holds firm peaks.
• For the pumpkin spice mocha: Into a small saucepan over medium-low heat, add the pumpkin puree, cocoa powder, granulated sugar, pumpkin pie spice, vanilla and 1 cup water. Stir until melted together to form a thick chocolate syrup, 1 to 2 minutes.
• Add 1/2 cup of the chocolate syrup to a large (2-cup) coffee mug. Add 2 shots of espresso and 1 cup of the hot milk and stir to combine. Repeat with the remaining ingredients and 3 more mugs. Top with dollops of whipped cream, a sprinkle of pumpkin pie spice and a pinch of flaky salt if using.

CHIPOTLE CHILI-SPIKED MOCHA SLUSH

Steps:

• In 2-cup glass measure stir together hot chocolate mix, coffee crystals, chili powder and ground cinnamon.
• Stir in hot water until combined.
• Pour into ice cube tray. Freeze until firm.
• In blender container combine chocolate ice cubes, ice cream and half-and-half. Cover and blend until smooth.
• Pour into glasses.
• Serve immediately topped with whipped cream and cinnamon, if desired.

SPICED MOCHA LATTE

Steps:

• In a large saucepan, combine chocolate chips, half & half, water and milk. Bring to a gentle boil over medium heat, whisking constantly, until chocolate melts.
• Whisk in coffee, vanilla, and cinnamon.
• Serve immediately, topped with whipped cream.