Cafe Mocha Mint Recipes

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MOCHA MINT COFFEE



Mocha Mint Coffee image

This doctored-up coffee benefits from hints of mint, cocoa and cinnamon. The marshmallows on top are a playful addition that brings out the youngster in anyone. -Mindie Hilton, Susanville, California

Provided by Taste of Home

Time 2h10m

Yield 8 servings.

Number Of Ingredients 7

6 cups hot brewed coffee
2 packets instant hot cocoa mix
1/2 cup dulce de leche
1/4 cup peppermint crunch baking chips or mint chocolate chips
4 teaspoons sugar
1 cup miniature marshmallows
1/2 teaspoon ground cinnamon

Steps:

  • In a 3-qt. slow cooker, combine first 5 ingredients. Cook, covered, on low until hot, 2-3 hours., Ladle into mugs. Top with marshmallows; sprinkle with cinnamon.

Nutrition Facts : Calories 155 calories, Fat 5g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 105mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 0 fiber), Protein 2g protein.

FROZEN MINT MOCHA COCKTAIL



Frozen Mint Mocha Cocktail image

Provided by Ayesha Curry

Categories     main-dish

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 cups espresso or double-strength coffee
1 1/2 cups cold heavy cream
1/4 cup plus 1 tablespoon superfine sugar
1 cup ice cubes
1/2 cup milk
1/3 cup chocolate syrup, plus more for drizzling
6 ounces coffee liqueur
4 ounces peppermint liqueur
Grated chocolate, for garnish, optional

Steps:

  • Pour the espresso into ice cubes trays and freeze for 4 hours or overnight.
  • Put serving glasses in the freezer. Whip 1/2 cup of the cream and 1 tablespoon of the superfine sugar to soft peaks.
  • In a blender, combine the espresso ice cubes, the remaining 1 cup cream and 1/4 cup sugar, and the ice cubes, milk, chocolate syrup, coffee liqueur and peppermint liqueur. Blend until smooth and creamy.
  • Pour into the chilled glasses and top with whipped cream. Garnish with grated chocolate if using.

CAFé MOCHA MINT OR CAFé MANDARIN MOCHA



Café Mocha Mint or Café Mandarin Mocha image

Café au lait with the flavors of mocha & mint or mocha and orange added. The proportions of coffee and milk can be varied to suit your tastes (like 3/4 cup coffee and 1/4 cup milk for stronger coffee or 1/2 and 1/2 each for weaker coffee).

Provided by littleturtle

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

2/3 cup hot coffee
2 tablespoons chocolate syrup
1/8 teaspoon mint extract or 1/8 teaspoon orange extract
1/3 cup milk, cold
cocoa powder (to garnish) or chocolate shavings (to garnish)

Steps:

  • Pour the coffee into a cup; stir in the chocolate syrup and the extract.
  • Steam milk until hot and frothy, then add to the coffee, leaving a layer of foam on top.
  • Sprinkle chocolate on top, if desired.

Nutrition Facts : Calories 185.5, Fat 6.3, SaturatedFat 3.3, Cholesterol 12.1, Sodium 171.9, Carbohydrate 27.3, Fiber 1, Sugar 12.5, Protein 4.6

MOCHA MINT LATTE



Mocha Mint Latte image

This asks for Cream de Menthe syrup but you may use the stronger stuff if you like. Mocha and mint, mmmmmmmmmmm

Provided by Annacia

Categories     Beverages

Time 8m

Yield 1 serving(s)

Number Of Ingredients 7

1 3/4 ounces thick chocolate syrup
1/2 ounce creme de menthe coffee syrup
2 ounces espresso, hot freshly brewed
sugar or Splenda sugar substitute
milk, hot steamed to fill cup (or foamed)
cocoa powder
chocolate shavings

Steps:

  • Pour chocolate syrup into a 12 oz cup.
  • Stir once around lifting from the bottom to bring the syrups up
  • add espresso.
  • Sweeten as and if desired.
  • Fill with hot steamed/foamed milk.
  • Sprinkle with cocoa powder and shaved chocolate.

Nutrition Facts : Calories 176.1, Fat 4.5, SaturatedFat 2, Cholesterol 1, Sodium 180.9, Carbohydrate 31.4, Fiber 1.4, Sugar 16.7, Protein 2.4

MINT MOCHA COOKIES



Mint Mocha Cookies image

Two decadent things I love love love to get this time of year are white chocolate peppermint mochas (just a sip gets me singing a Christmas song) and peppermint bark - yummy! These inspired my creativity to tweak a recipe my sister-in-law suggested for chocolate-mint brownie cookies. Next time, I'm going to make sure I grab a coffee and enjoy them together - yum!

Provided by Rhonda Garcia

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 28m

Yield 24

Number Of Ingredients 14

1 ½ cups semisweet chocolate chips, divided
¼ cup strong brewed coffee
1 ¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup white sugar
¼ cup packed brown sugar
½ teaspoon peppermint extract
½ teaspoon vanilla extract
2 large eggs
1 cup creme de menthe baking chips (such as Andes®)
4 candy canes, crushed
2 (1 ounce) squares white baking chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine 3/4 the chocolate chips with coffee in a small, heavy saucepan over low heat. Melt, remove from heat, and stir. Repeat this process, stirring until smooth, 4 to 6 minutes total. Remove from heat. Cool to room temperature.
  • Combine flour, baking soda, and salt in a small bowl.
  • Beat butter, white sugar, brown sugar, peppermint extract, and vanilla extract in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Beat in the melted chocolate. Beat in the flour mixture gradually. Stir in the remaining chocolate chips and creme de menthe chips. Drop dough by rounded tablespoons onto the prepared baking sheets.
  • Bake in the preheated oven until sides are set but centers are still soft, 8 to 12 minutes. Let cool for 2 minutes. Press your thumb into each cookie; top thumbprints with crushed candy canes.
  • Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle over cookies.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 32.8 g, Cholesterol 26.2 mg, Fat 9.9 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 5.9 g, Sodium 89.4 mg, Sugar 22.1 g

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