Ultimate Frozen Mocha Food

FROZEN MOCHAS

Steps:

• Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
• Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
• In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
• Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.

CREAMY BLENDED FROZEN MOCHA

Steps:

• Stir all ingredients together. You want it to taste a little too sweet, as it will taste less sweet once frozen. Sweetener amount will depend on the milk you use, your tastebuds, and the type of sweetener used. (You can use dates, banana, sugar, maple syrup, etc.) Freeze in an ice cube tray or in a few shallow plastic containers. Once frozen, pop out of the containers and blend on high. If your blender is not very powerful, you might have to let the coffee ice cubes thaw a bit first. Top with whipped cream (My healthy + dairy-free whipped cream recipe is linked earlier in this post) and chocolate syrup!View Nutrition Facts

FROZEN MOCHA CHEESECAKE (1983)

Steps:

• In small bowl, combine crumbs, sugar and margarine.
• In buttered 9-inch springform pan or 13- by 9-inch baking dish, pat crumbs firmly on bottom and up sides of pan.
• Chill.
• In large mixer bowl, beat cheese until fluffy; add Eagle Brand and chocolate syrup.
• In small bowl, dissolve coffee in water; add to Eagle Brand mixture.
• Mix well.
• Fold in whipped cream.
• Pour into prepared pan.
• Cover.
• Freeze 6 hours or until firm.
• Garnish with additional chocolate crumbs if desired. Return leftovers to freezer.

FROZEN MOCHA CUPS

Steps:

• Beat cream cheese and flavored instant coffee with electric mixer on medium speed until well blended. Add whipped topping; stir until well blended.
• Spoon into six paper-lined medium muffin cups; sprinkle with almonds. Gently press almonds into cream cheese mixture with back of spoon.
• Freeze 3 hours or until firm. Store leftover desserts in freezer.

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.

FROZEN MOCHA RUM PARFAITS

Steps:

• Melt chocolate in coffee in a metal bowl set over a large saucepan of barely simmering water, stirring until smooth, then stir in 3 tablespoons rum. Remove bowl from heat.
• Beat together eggs, granulated sugar, and a pinch of salt with a handheld electric mixer in a large metal bowl until combined well. Set bowl over saucepan of simmering water and beat mixture until tripled in volume, very thick, and registers 160°F on thermometer, about 6 minutes. Remove bowl from heat, then beat in chocolate mixture. Chill until cool, about 10 minutes.
• Beat 1 cup cream in a bowl with cleaned beaters until it just holds stiff peaks, then fold into chocolate mixture. Divide among 8 (8-ounce) stemmed glasses and freeze, covered with plastic wrap, until set, at least 3 hours.
• Before serving, let parfaits stand at room temperature 15 minutes to soften slightly. While parfaits are standing, beat remaining cup cream with confectioners sugar until it just holds stiff peaks, then beat in remaining 2 teaspoons rum and spoon onto parfaits.