Warm Spirited Mocha Crock Pot Food

WARM SPIRITED MOCHA ( CROCK POT)

Steps:

• 1. In a 3 1/2 - quart crock pot, combine the coffee and ground chocolate mix. Stir to blend well.
• 2. Cover and cook on high setting 2 to 2 1/2 houra, or until very hot.
• 3. Stir in grand Marnier and Kahlua. Ladle into mugs or heatproof stemmed glasses. Top with a spoonful or two of whipped cream and serve. The coffee can be kept warm on low heat setting for an hour.

MOLTEN MOCHA CAKE

Steps:

• Whisk together first four ingredients. In another bowl, whisk together flour, cocoa, coffee granules and salt; gradually beat into egg mixture. Transfer to a greased 1-1/2-qt. slow cooker., Cook, covered, on low until a toothpick inserted in center comes out with moist crumbs, 2-1/2 to 3 hours. Serve warm. If desired, serve with ice cream and raspberries.

SLOW COOKER PEPPERMINT MOCHAS

Steps:

• Make the peppermint syrup: In a small saucepan over medium heat, bring the water and sugar to a boil, stirring until sugar is dissolved (about a minute). Remove from heat and stir in the peppermint extract. Store in a glass jar in the refrigerator for up to 3 months.
• Make your peppermint mochas: In a 3-quart or larger slow cooker/Crock Pot, stir together the milk, espresso/coffee, chocolate chips, and peppermint syrup.
• Cook covered on low for about 2 hours, stirring occasionally to help distribute the melting chocolate, until steaming. You can also cook it on high for about an hour and fifteen minutes (depending on your slow cooker), stirring often - just watch it a little more carefully when the slow cooker is on high. Reduce heat to warm and keep covered once the mocha has heated to steaming.
• Serve in festive mugs, topped with whipped cream and a sprinkle of chocolate shavings.

SKINNY SPICED CROCK POT MOCHA RECIPE

Steps:

• Ideal slow cooker size: 1-1/2-Quart.
• Combine the dry milk powder, water, coffee, sugar and chocolate syrup in a slow cooker.
• Stir with a whisk until blended.
• Add the cinnamon stick, cloves and anise extract and stir again.
• Cover and cook on HIGH for 1 to 2 hours, until steaming hot.
• Fish out the cinnamon stick and cloves and discard them.
• Stir and ladle into coffee cups.
• Top with a little dollop of whipped cream and sprinkle of cinnamon if desired.

HOT MOCHA

Steps:

• Heat milk and chocolate in a heavy saucepan, stirring until smooth.
• Add sugar and salt; bring to a boil, turn heat back and let simmer for 5 minutes, stirring.
• Add vanilla, coffee, and light cream.
• Serve hot.

MOCHA POT DE CREME

Steps:

• Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
• In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes.
• Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.)
• Stir in the brewed coffee and melted chocolate.
• Preheat the oven to 325 degrees F.
• Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture.
• Fill a large, shallow baking pan with 1/2-inch of warm water.
• Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly.
• Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.
• garnish with whipped cream and biscotti cookie.

MOCHA COFFEE FROM THE SLOW COOKER

Steps:

• The brewed coffee, almond milk, cocoa powder, coconut sugar, and vanilla extract.
• Mix well.
• Turn to high and let cook for 2 hours.
• Stir again and serve in mugs.
• Makes 36 ounces which is a little bit more than 4 cups.
• It is easy to double or triple for a larger group. Just make sure your pot is large enough.