Cocoa Mocha Spice Mix Recipes

HOT MOCHA DRINK MIX

Steps:

• In a large bowl, combine sugar, milk powder, creamer, cocoa and instant coffee. Mix together until well blended. Store in a sealed container.
• To serve, Heat a cup of water per serving (or milk, for a creamier taste.) Stir in 2 to 3 heaping teaspoons of cocoa mixture.

MOCHA RECIPE MADE WITH HOT COCOA MIX

Steps:

• Mix coffee with milk and hot chocolate mix. Cinnamon sticks make great stirrers.

SPICY MOCHA MIX

Steps:

• Stir all ingredients until completely mixed. Store in tightly covered container at room temperature up to 6 months.
• For each serving: Place 2 to 3 teaspoons mix in cup or mug and fill with 2/3 cup boiling water; stir. Top with whipped cream if desired. For 6 servings, place 1/4 to 1/3 cup mix in heatproof container and add 4 cups boiling water.

MEXICAN MOCHA MIX

Steps:

• In a blender, combine the first seven ingredients; cover and process until mixture forms a powder. Store in an airtight container. Yield: about 2-1/4 cups mix. , To prepare mocha drink: In a mug, stir 3 tablespoons mix with 1 cup hot milk until blended. Garnish with a cinnamon stick if desired.

SPICED MOCHA CHOCOLATE COOKIES

Steps:

• Let dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350 degrees F. In large bowl, break up cookie dough; add marmalade and pecans. In small bowl, mix flour, 1/4 cup cocoa, coffee granules, cinnamon, cloves, allspice and red pepper; stir into dough mixture with wooden spoon until well blended.
• Shape dough into 24 (about 1 1/2-inch) balls. On ungreased large cookie sheets, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.
• Bake 9 to 12 minutes or until tops are cracked and edges are set. Let stand on cookie sheet 1 minute; remove to cooling racks. Cool completely, about 30 minutes.
• In small bowl, mix powdered sugar, milk and 1 tablespoon cocoa until smooth and well blended; drizzle over cookies. Let stand about 15 minutes until set.
• 1 roll (16.5 oz) .

HOMEMADE MOCHA MIX

Steps:

• Put all ingredients in a bowl and mix thoroughly.
• Store in an airtight container.
• For an individual cup, put 1/4 cup of the mix in a 10-12 oz mug with hot water.
• Stir and enjoy!

GIFT IN A JAR: MOCHA SPICE MIX

Steps:

• Stir all dry ingredients together well. Put in small pretty jelly jars. Seal tightly. (Stores well up to 6 months).
• Cut pretty circles of cloth about 3 -4 inches bigger than your jar rings. Set circle of cloth over sealed jars and secure by putting a rubber band over the cloth. Put a pretty ribbon over the rubber band and tie the mini bottle of alcohol, then tie a bow. You can print out labels and instructions to attach to the ribbon too.
• Instructions: For each serving: Put 2 - 3 teaspoons of the mix in a cup. Fill cup with 3/4 cup boiling water and stir. For 6 servings: Put 1/4 to 1/3 cup of mix into a coffee pot and add 5 cups of boiling water. Optional: You can add marshmallows or top with whipped cream. A pretty touch is a candy cane for a stir stick.

MOCHA COFFEE MIX

Steps:

• In a blender or food processor, combine the creamer, sugar, coffee granules and cocoa. Cover and process until fine. Transfer to an airtight container. Store in a cool, dry place for up to 1 year. Yield: 8 servings (2 cups total)., To prepare mocha coffee: Place 1/4 cup mix in a mug; add boiling water and stir until dissolved.

EASY BLENDED MOCHA

Steps:

• Place ice, coffee, and cocoa powder in a blender; blend until no big ice chunks remain. Add water and sweetened condensed milk; blend until smooth.

MEXICAN MOCHA SPICE MIX

Steps:

• Combine all ingredients in a large bowl and stir well.
• Store in an airtight container and shake well before each use.
• Use to make hot cocoa or substitute for cocoa in chocolate pudding recipe.