EASY MOCHACCINO RECIPE
Mochaccinos are a combination of mochas and cappuccinos. Combine one part espresso, one part chocolate, and two parts steamed milk to make an easy and incredibly tasty coffee drink.
Provided by Kate MacDonnell
Categories Drinks
Time 7m
Number Of Ingredients 4
Steps:
- Pull two shots (2 ounces) of espresso using your espresso machine or stovetop espresso maker.
- Steam the milk using the steam arm of your espresso machine. If you don't have one, you can heat milk on the stove and then shake it in a mason jar.
- Mix the espresso and chocolate syrup together in your tall glass.
- Pour the milk on top and then spoon on your milk foam.
- Garnish with cocoa powder, chocolate chips, or chocolate syrup and enjoy!
Nutrition Facts : Calories 200 kcal, ServingSize 1 serving
FROZEN CAPPUCCINO RECIPE (DAIRY OPTIONAL)
A blended frozen coffee drink made with frozen coffee cubes and milk or coconut milk.
Provided by Heather Dessinger
Categories Beverages
Time 3m
Number Of Ingredients 7
Steps:
- Combine frozen coffee cubes, milk, and any optional add-ins in the blender and blend until smooth.
- Enjoy immediately!
Nutrition Facts : ServingSize 16 oz., Calories 75 kcal, Carbohydrate 5.5 g, Protein 4.4 g, Fat 4 g, SaturatedFat 2.3 g, Cholesterol 12 mg, Sodium 56 mg, Sugar 6.4 g
FROZEN CAFé-MOCHACCINO TART
A slice of this tart will taste just like the ideal version of your coffee shop's mocha frappé...only better. To make this elegant, crave-worthy dessert, simply combine coffee and chocolate ice creams into a chocolate-shortbread shell. While it is setting in the freezer, you'll whip up an airy caramel meringue to dollop on top.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 7h
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- Crust: In a food processor, pulse flour, sugar, salt, and cocoa to combine. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Stir together yolk and cream; drizzle over flour mixture, pulsing several times to combine. Transfer mixture to a 9-inch fluted tart pan with a removable bottom, pressing evenly into bottom and up sides. Refrigerate until firm, about 20 minutes.
- Preheat oven to 350°F. Prick bottom of crust at 1-inch intervals with the tines of a fork. Bake until set and dry, about 15 minutes. Let cool completely on a wire rack.
- Meanwhile, temper both ice creams in refrigerator until softened but not melting, about 20 minutes. Stir together ice creams until no streaks remain; transfer to cooled crust, spreading all the way to edges and smoothing top with an offset spatula. Freeze until firm, about 1 hour (or wrap in plastic at this point and freeze up to 1 week).
- Caramel Meringue: In a small saucepan, combine 6 tablespoons sugar, salt, and 1 tablespoon water. Cover; cook over medium heat, swirling a few times, until boiling and sugar has dissolved, about 5 minutes. Uncover; continue boiling, undisturbed, until mixture turns medium amber, about 3 minutes more. Remove from heat. Carefully add cream (it will bubble and splatter); stir until smooth. Transfer to a heatproof bowl.
- Combine egg whites, remaining 3/4 cup sugar, and cream of tartar in a heatproof mixer bowl set over (but not in) a pot of simmering water. Whisk constantly just until mixture is warm to the touch and sugar has dissolved (it should feel smooth when rubbed between your fingers). Remove from heat; beat on high speed until stiff peaks form and mixture is no longer warm to the touch, 7 to 9 minutes.
- Reduce speed to low and beat in a scant 1/4 cup caramel just to combine (do not overmix; caramel will still be warm). Spoon meringue over ice cream and freeze until firm, at least 4 hours (tart can be wrapped in plastic at this point and frozen up to 3 days). Cover and refrigerate remaining caramel until ready to serve.
- Remove tart from pan; transfer to a cake plate. Drizzle top with remaining caramel (or serve alongside); sprinkle with cocoa nibs or decorate with chocolate espresso beans. Cut into wedges, dipping knife blade in hot water and wiping clean between each cut to ensure clean slices.
DIY FROZEN MOCHACCINO
Who doesn't like coffee?! Love the aroma roasting flavor from the coffee beans, and you can enjoy it hot or cold. There are so many ways to make delicious coffee, such as this frozen mochaccino. Easy and tastes amazingly refreshing. Instead of starbucks, start to make your own. Not only help you save money, you will also fall in love with it!
Categories Low Calorie Low-Fat Easy Drinks Coffee
Time 6h
Yield 2
Number Of Ingredients 12
Steps:
- Pour the coffee in an ice cube tray or popsicle tray, and freeze until firm, at least 6 hours or overnight. Add the frozen coffee cubes, milk, cocoa, maple syrup to taste and vanilla in a blender. Blend until smooth, placing some plain ice cubes if you want it thicker or a little water or milk if you want it thinner. Divide among 4 glasses, dust a little cocoa powder on top, and serve right away. Note: You can always keep the coffee frozen until you want a cup of frozen mochaccino, take a cup of amount of coffee cubes out, then blend with other ingredients together.
Nutrition Facts :
MOCHACCINO LATTE
Steps:
- You will need a Braunstyle hand blender.
- Brew a pot of robust French Roast or Espresso style coffee. In a small sauce pan warm whole milk and add cocoa. Pour two large coffee cups 3/4 full. While milk is coming to a simmer use hand mixer on high speed to create froth and incorporate the cocoa. Once the "chocolate milk" has a nice foamy head, carefully pour milk into coffee cup spooning foam on top.
- Dust with cocoa
BAILEYS FROZEN MOCHACCINO
Baileys Frozen Mochaccino a delicious creamy frozen dessert you will ever taste. A must try. The perfect no-bake better than ice cream treat.
Provided by Rosemary Molloy
Categories Dessert
Time 8h18m
Number Of Ingredients 6
Steps:
- In a small pot add sugar, coffee and water bring to a boil and continue at a slow boil for approximately 2 minutes.
- Remove from the heat. Add the chocolate chips, stir until melted and smooth, let cool to room temperature then add the Baileys or you can add the Baileys with the chocolate chips, pour the mixture into a blender and blend for approximately 2-3 minutes.
- In a medium bowl beat whipping cream until stiff, fold in the cooled chocolate mixture. Pour into individual serving bowls. Cover with plastic wrap (make sure the plastic touches the top of the chocolate mixture). Freeze for at least 8 hours or over-night. Let sit 15-20 minutes before serving. Top with additional whipped cream if desired before serving. Enjoy!
Nutrition Facts : Calories 449 kcal, Carbohydrate 37 g, Protein 3 g, Fat 31 g, SaturatedFat 22 g, Cholesterol 81 mg, Sodium 55 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
3-MINUTE MOCHACCINO
The perfect blend of coffee and chocolate - a woman's best friends. This delectable treat is a quick, indulgent fix for all your chocolate and coffee cravings. Play with the ingredient ratios to personalize your beverage. Below is the mix I like best. Enjoy!
Provided by sierra-alegria
Categories Drinks Recipes Coffee Drinks Recipes Mocha Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.
- Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 35.9 g, Cholesterol 14.6 mg, Fat 5.1 g, Fiber 1.1 g, Protein 7 g, SaturatedFat 3.4 g, Sodium 94.2 mg, Sugar 31.6 g
FROZEN BANANA MOCHACCINO
I'll let the ingredients speak for themselves! From Go Bananas! When I have bananas that are very ripe, I peel and slice them and put them in air-tight containers and store them in the freezer.The time listed in this recipe does not include the time needed to freeze bananas.
Provided by cookiedog
Categories Shakes
Time 5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except for whipped cream in a blender and puree until smooth.
- Garnish with whipped cream and cocoa powder, if desired.
Nutrition Facts : Calories 265.8, Fat 6.6, SaturatedFat 3.7, Cholesterol 17.4, Sodium 134.7, Carbohydrate 48.5, Fiber 3.6, Sugar 24.8, Protein 6.2
FROZEN MOCHACCINO CUPS
No need to visit a coffee shop! Enjoy the scrumptious combination of chocolate and coffee with these fluffy frozen treats.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Sprinkle crushed wafers evenly onto bottoms of 12 paper-lined medium muffin cups; set aside.
- Stir in coffee and milk together. Add dry pudding mix and cinnamon. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes or until slightly thickened. Gently stir in 2-1/2 cups of the whipped topping.
- Spoon into prepared muffin cups. Freeze 6 hours or until firm. Top with remaining whipped topping just before serving. Drizzle with melted chocolate.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 3.2003 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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