Frosty Mocha Drink Recipes

FROSTY MOCHA DRINK

Steps:

• In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

FROSTY MOCHA

Steps:

• In blender container, place all ingredients except ice; blend until well mixed.
• Add ice cubes a few at a time, blending well after each addition until smooth.

FROSTY MOCHA (DIABETIC)

Steps:

• Pour the coffee, half-and-half, Splenda, and cocoa powder into a blender.
• Blend to mix.
• Add half of the ice and blend briefly (about 15 seconds) until ice is incorporated.
• Add the rest of the ice and blend once more.
• Pour into a tall 12-ounce glass.
• Per serving:.
• Calories 61.
• Carbohydrate 10 grams.
• Protein 2 grams.
• Fat 0.5 gram (saturated 0).
• Fiber 0 grams.
• Sodium 67 milligrams.
• Diabetic exchange = 1/2 carbohydrate.
• WW point comparison = I point.

FROZEN MOCHAS

Steps:

• Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
• Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
• In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
• Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.

ULTIMATE FROZEN MOCHA

Steps:

• To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
• Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.

CREAMY MOCHA DRINK

Steps:

• In a small bowl, combine the sugar substitute, cocoa and coffee. Add boiling water; stir until coffee and cocoa are dissolved. Stir in milk and vanilla. Cover and refrigerate for at least 1 hour. , Place the coffee mixture in a blender; add ice cream. Cover and process until smooth. Pour into mugs or glasses; garnish with whipped topping and cinnamon.

FIRESIDE FROZEN MOCHA (MAGIC BULLET)

Steps:

• Fill a blender with a cup of ice or The Magic Bullet's Tall Cup halfway with ice.
• Add chocolate syrup, milk, and sugar.
• Add a cup of coffee to the blender and mix until smooth or fill The Magic Bullet's Tall Cup ¾ full with coffee and mix with the Cross Blade until smooth.
• Pour mixture into 2 coffee cups.
• If desired, add whipping cream to the Short Cup and blend with the Flat Blade for about 5 seconds or use store-bought whipping cream in the can or make homemade whipping cream (I do this by chilling hand mixer beaters and bowl in the freezer for about 10-15 minutes; then I whip cream and some sugar or Grand Marnier until soft peaks form).
• Add whipped cream to the top of the coffee mixtures and serve.

MOCHA BLENDED DRINK RECIPE BY TASTY

Steps:

• Put all ingredients into a blender and mix until smooth.
• Serve in a glass and garnish with toppings (optional).
• Enjoy!

KAHLúA-SPIKED FROZEN MOCHA LATTES

Steps:

• Whisk first 3 ingredients and pinch of salt in medium saucepan. Gradually whisk in 1 cup water, whisking until smooth. Cook over medium-high heat until sugar dissolves and mixture just begins to boil, whisking often, about 3 minutes. Remove pan from heat. Add 1 1/2 cups water and half and half; whisk to blend. Transfer to pitcher. Pour espresso mixture into ice cube trays, filling cubes almost to top (mixture will make about 45 ice cubes). Freeze espresso mixture in trays. DO AHEAD: Can be made 1 month ahead. Store espresso ice cubes in resealable plastic bag and keep frozen.
• Using electric mixer, beat cream, brown sugar, vanilla, and pinch of salt in medium bowl until peaks form. Cover; chill.
• Place 6 glass coffee mugs or other glasses in freezer 15 minutes. Working in 3 batches, place 14 espresso ice cubes and 1/4 cup Kahl&eucate;a in processor. Blend until thick and smooth, about 30 seconds. Divide between 2 chilled mugs; place in freezer. Repeat 2 more times with espresso ice cubes, Kahlúa, and chilled mugs. DO AHEAD: Can be made 1 hour ahead. Keep frozen.
• Spoon sweetened whipped cream atop frozen mocha lattes and serve.

ICED MOCHAS

Steps:

• Pour coffee into ice cube tray. Freeze until solid, or overnight.
• In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.