Brazilian Mocha Recipes

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.

BRAZILIAN MOCHA

Steps:

• Stir the coffee and the chocolate in the top of a double boiler over direct heat until the chocolate is melted and completely blended into the coffee.
• Mix in a few grains salt and the sugar.
• Boil for 4-5 minutes, stirring constantly.
• Place the top of the double boiler over hot water in the bottom.
• Gradually mix in the scalding milk (do not boil!).
• When the mixture is near the boiling point, beat with an electric mixer until light and frothy.
• Pour into 4 cups or mugs and top with whipped cream if desired.

SPICED BRAZILIAN MOCHA

Steps:

• Place coffee and chocolate in a heavy saucepan; cook on very low heat until chocolate is melted and mixture is well blended, stirring constantly with whisk.
• Stir in sugar and cinnamon.
• Bring to boil on medium heat; cook until sugar is dissolved, stirring constantly.
• Gradually add milk and vanilla, stirring until well blended.
• Cook until heated through, stirring occasionally.
• Pour into 4 large cups.
• Top with whipped topping.
• Garnish with a light sprinkling of additional cinnamon, if desired.

TURKISH-STYLE MOCHA

Steps:

• Combine the coffee and cardamom in a coffee filter. Brew the coffee in a coffeemaker with the water. Meanwhile, heat the milk, sugar and chocolate syrup in a medium-size saucepan over medium heat. Stir the brewed coffee into the saucepan, pour the mixture into four cups and serve immediately.

SPICED BRAZILIAN MOCHA

Steps:

• Place coffee and chocolate in heavy saucepan; cook on very low heat until chocolate is melted and mixture is well blended, stirring constantly with wire whisk.
• Stir in sugar and cinnamon. Bring to boil on medium heat; cook until sugar is dissolved, stirring constantly. Gradually add milk and vanilla, stirring until well blended. Cook until heated through, stirring occasionally.
• Pour into 4 large cups or mugs. Top with whipped topping. Garnish with a light sprinkling of additional cinnamon, if desired.

FRENCH VANILLA MOCHA

Steps:

• Divide coffee granules and chocolate syrup between two mugs; set aside. In a small microwave-safe bowl, combine milk and coffee creamer. Microwave, uncovered, on high for 1-2 minutes or until hot. Ladle into mugs; stir until coffee granules are dissolved. Serve immediately.

MIXED MOCHA

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the white chocolate and chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.