Hazelnut Mocha Coffee Recipes

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HAZELNUT MOCHA COFFEE



Hazelnut Mocha Coffee image

For special occasions, this chocolaty brew will be the talk of the town. You can make the chocolate mixture a couple of days in advance. When you're ready to serve it, simple brew the coffee and whip the chocolate. -Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 7

4 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
1/3 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons hazelnut liqueur
4-1/2 cups hot brewed coffee
Sweetened whipped cream, optional

Steps:

  • Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Add sugar and cinnamon; cook and stir until sugar is dissolved. Pour over chocolate; stir with a whisk until smooth. Stir in liqueur., Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat just until soft peaks form, about 15 seconds (do not overbeat). For each serving, spoon 1/4 cup into mugs. Top with 3/4 cup coffee; stir to dissolve. Top with whipped cream if desired.

Nutrition Facts : Calories 295 calories, Fat 21g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 19mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

HAZELNUT MOCHA SMOOTHIES



Hazelnut Mocha Smoothies image

This smooth blend of coffee, cocoa and nutty flavors is better than any coffeehouse version we've tried. Try it, and we're sure you will agree. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 10m

Yield 3 servings.

Number Of Ingredients 6

1 cup whole milk
1/2 cup Nutella
4 teaspoons instant espresso powder
6 ice cubes
2 cups vanilla ice cream
Chocolate curls, optional

Steps:

  • In a blender, combine the milk, Nutella and espresso powder; cover and process until blended. Add ice cubes; cover and process until smooth. Add ice cream; cover and process until smooth. Pour into chilled glasses; serve immediately. Garnish with chocolate curls if desired.

Nutrition Facts : Calories 474 calories, Fat 27g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 124mg sodium, Carbohydrate 55g carbohydrate (46g sugars, Fiber 2g fiber), Protein 9g protein.

HAZELNUT-MOCHA FROSTING



Hazelnut-Mocha Frosting image

Think cream cheese frosting, but made with luscious Neufchatel cheese and created with hazelnut-lovers in mind. It's just as amazing as you'd imagine!

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 8

3 oz. BAKER'S White Chocolate
2 tsp. MAXWELL HOUSE Naturally Decaffeinated Instant Coffee
1 Tbsp. hot water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/4 tsp. hazelnut extract
1 tub (8 oz.) COOL WHIP LITE Whipped Topping (about 3 cups), thawed
1/4 cup finely chopped hazelnuts

Steps:

  • Melt chocolate as directed on package; cool 10 min. Meanwhile, dissolve coffee granules in hot water.
  • Beat Neufchatel, marshmallow creme, melted chocolate, dissolved coffee and hazelnut extract in large bowl with mixer until blended.
  • Add COOL WHIP and hazelnuts; beat on low speed just until blended.

Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 3.9145 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.724 g

FROZEN HAZELNUT-MOCHA PIE



Frozen Hazelnut-Mocha Pie image

Calling all coffee lovers, this frozen hazelnut-mocha pie is for you! It's guilt-free and a must-try cold treat for any hot day.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 10

Number Of Ingredients 7

1/2 cup light mocha-flavored Frappuccino beverage (from 9.5-oz bottle)
1/2 cup fat-free sweetened condensed milk (not evaporated)
2 tablespoons fat-free hazelnut-flavored liquid nondairy creamer
1 tablespoon instant espresso coffee powder or 2 tablespoon coffee granules
2 cups Cool Whip fat-free frozen whipped topping, thawed
1 oz bittersweet baking chocolate, shaved
1 creme-filled chocolate sandwich cookie crumb crust (6 oz)

Steps:

  • In medium bowl, mix mocha beverage, condensed milk, creamer and coffee powder. Stir in 1 cup of the whipped topping until well blended. Reserve 1 teaspoon shaved chocolate for garnish. Stir remaining chocolate into filling. Pour into crust.
  • Freeze 3 to 4 hours or until frozen. Remove from freezer 10 minutes before cutting. Garnish each slice with dollop of remaining 1 cup whipped topping. Sprinkle evenly with reserved 1 teaspoon shaved chocolate.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

FUDGY MOCHA FROSTING W/PECANS--OR HAZELNUT COFFEE FROSTING!



Fudgy Mocha Frosting W/Pecans--Or Hazelnut Coffee Frosting! image

A quick basic cocoa frosting that isn't overly sweet -- I like it with toasted pecans! Make it mocha by adding instant coffee granules -- or leave out the pecans, and add the coffee granules, hazelnut extract and 1/2 cup hazelnut spread to make a hazelnut coffee frosting! (SEE NOTE) This frosting can be used on Recipe #285364 :) and is a great addition to Recipe #266977 :)

Provided by KerfuffleUponWincle

Categories     Dessert

Time 11m

Yield 1 13x9 pan or pound cake

Number Of Ingredients 9

1/2 cup butter (one stick)
6 tablespoons milk
6 tablespoons cocoa (sifted, if lumpy)
1 -2 tablespoon instant coffee granules (OPTIONAL ~ if you like mocha!)
1 dash salt
4 cups confectioners' sugar (one pound box, sifted if lumpy)
1 teaspoon vanilla (or hazelnut extract)
1 1/4 cups pecans (OPTIONAL, Toasted in a dry hot iron skillet, then chopped)
1/2 cup chocolate hazelnut spread (OPTIONAL ~ omit pecans)

Steps:

  • In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.
  • In saucepan, combine butter, milk cocoa, OPTIONAL coffee granules, and dash of salt. Bring just to a boil, and stir until smooth.
  • Remove from heat and quickly add confectioners sugar ~ beating well.
  • Add vanilla (or hazelnut extract) and TOASTED pecans, chopped (or hazelnut spread).
  • Quickly spread on cake while frosting is still warm, or thin with 1 tablespoon milk if frosting begins to stiffen too quickly, or for spreading on a layer cake!
  • NOTE: Make HAZELNUT COFFEE FROSTING by adding 2 tablespoons instant coffee granules to melted butter/cocoa mixture, hazelnut extract, and substituting 1/2 cup hazelnut spread for the chopped pecans. Thin with 1 tablespoon milk, if necessary for easier spreading!

Nutrition Facts : Calories 4621.1, Fat 240.5, SaturatedFat 110.9, Cholesterol 256.8, Sodium 1082, Carbohydrate 613.9, Fiber 27.1, Sugar 555.5, Protein 30.8

MOCHA COFFEE



Mocha Coffee image

Mocha coffee is extremely easy to make in this recipe. Just add cocoa, sugar and milk to hot coffee and drink!

Provided by Johanna Adams

Categories     Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 4

1 cup hot brewed coffee
1 tablespoon unsweetened cocoa powder
1 tablespoon white sugar
2 tablespoons milk

Steps:

  • Pour hot coffee into a mug. Stir in cocoa, sugar and milk.

Nutrition Facts : Calories 78.4 calories, Carbohydrate 16.9 g, Cholesterol 2.4 mg, Fat 1.4 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 18.4 mg, Sugar 14 g

HAZELNUT MOCHA BROWNIES



Hazelnut Mocha Brownies image

A mocha brownie frosted with hazelnut spread will please any coffee drinker and chocolate lover you know.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 10

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
1/4 cup water
2/3 cup vegetable oil
2 1/2 teaspoons instant espresso coffee powder or granules
2 eggs
1 cup chopped hazelnuts (filberts)
1 cup powdered sugar
1/2 cup hazelnut spread with cocoa
2 tablespoons butter or margarine, softened
2 to 3 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil, espresso powder and eggs until well blended. Stir in hazelnuts; spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 40 minutes.
  • In medium bowl, beat powdered sugar, hazelnut spread, butter and 1 tablespoon milk with electric mixer on low speed until blended. Beat in additional milk, 1 tablespoon at a time, until desired spreading consistency. Frost cooled brownies. Let stand about 15 minutes or until frosting sets. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 240, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 90 mg, Sugar 21 g, TransFat 0 g

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