Luscious Almond Mocha Recipes

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MOCHA ALMONDS



Mocha Almonds image

When looking for nut-mix recipes, I stumbled across this one and altered it a bit. Once you start nibbling, it's hard to stop! -Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories     Snacks

Time 35m

Yield 2 cups.

Number Of Ingredients 5

6 tablespoons sugar
2 tablespoons baking cocoa
1 tablespoon instant coffee granules
1 large egg white
2 cups unblanched almonds

Steps:

  • Place the sugar, cocoa and coffee granules in a small food processor; cover and pulse until finely ground; set aside., In a small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with sugar mixture and toss to coat evenly. Spread in a single layer in a greased 15x10x1-in. baking pan., Bake at 325° for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.

Nutrition Facts : Calories 338 calories, Fat 25g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 5g fiber), Protein 12g protein.

TOASTED ALMOND MOCHAS



Toasted Almond Mochas image

Provided by Claire Robinson

Categories     beverage

Time 20m

Yield 4 servings

Number Of Ingredients 5

8 ounces sliced almonds
4 cups milk
4 tablespoons honey
4 shots espresso or 1 cup very strong coffee
4 tablespoons good quality cocoa powder

Steps:

  • Preheat the oven to 350 degrees F. Spread the almonds on a sheet tray in 1 even later and toast in the oven until fragrant and light golden, about 7 minutes.
  • Put the toasted almonds and milk in a small saucepan and heat over medium heat until steaming and hot, but not boiling, 5 to 7 minutes. Add the honey and stir until incorporated, then strain through a fine mesh strainer.
  • In a warm mug or heatproof glass, mix an espresso shot or 1/4 cup coffee with 1 tablespoon cocoa powder and then top with the toasted almond-infused milk. Repeat with remaining espresso, cocoa and hot milk.

MOCHA ALMOND DESSERT



Mocha Almond Dessert image

For an easy, make-ahead dessert that's elegant and luscious, try this recipe from our Test Kitchen. The perfect blend of mocha and chocolate is in each cool, refreshing slice.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10-12 servings.

Number Of Ingredients 12

2 cups cream-filled chocolate sandwich cookie crumbs
1/2 cup sugar
1/2 cup butter, melted
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2/3 cup chocolate syrup
1/2 teaspoon vanilla extract
2 tablespoons instant coffee granules
1 tablespoon hot water
1/3 cup chopped almonds, toasted
Chocolate-covered coffee beans, optional

Steps:

  • In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat cream until stiff peaks form. In another large bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Dissolve coffee granules in hot water; beat into cream cheese mixture. Fold in whipped cream and almonds. Pour over crust. Cover and freeze for 8 hours or overnight., Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Garnish with coffee beans if desired.

Nutrition Facts :

ALMOND MOCHA COFFEE



Almond Mocha Coffee image

This might take a few minutes but it sounds really good. It comes from the Millstone coffee website.

Provided by Margie99

Categories     Beverages

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1/3 cup heavy cream, chilled
2 teaspoons almond flavored syrup or 2 teaspoons hazelnut flavored syrup
4 tablespoons almond flavored syrup or 4 tablespoons hazelnut flavored syrup
1 cup milk
2 tablespoons chocolate syrup
1/2 cup hot fresh strong brewed coffee
sliced almonds or chopped nuts, for garnish
maraschino cherry, for garnish

Steps:

  • Whip heavy cream and 2 t of almond syrup in a small bowl with an electric mixer on low speed. After cream begins to thicken beat on high speed til its as thick as you like it. Refrigerate until you are ready to use it.
  • Pour milk in a medium microwave safe bowl. Heat on high heat for 1 to 1/2 minutes or until hot but not boiling. Whisk until foamy. Set aside.
  • Pour 2 tablespoons of almond syrup and 1 tablespoon of chocolate syrup into the bottom of each of 2 coffee cups. Microwave just long enough to warm syrups (about 20 seconds on high). Stir 1/4 cup hot coffee into each cup. Add steamed milk up to the top and the then garnish with almond whipped cream, nuts and cherries.

Nutrition Facts : Calories 387.8, Fat 20.8, SaturatedFat 12.7, Cholesterol 71.6, Sodium 178, Carbohydrate 46.6, Fiber 0.5, Sugar 16.4, Protein 5.7

COCONUT ALMOND MOCHA MACAROONS



Coconut Almond Mocha Macaroons image

Macaroons are a Passover favorite for many who have a sweet tooth. For this new harvest season celebration, I have come up with a new recipe. If you love espresso and also love coconuts and almonds, then you should try this recipe. This is a delicious treat for any and all who love coconut, but we are going to spice them up just a little bit by adding espresso coffee flavor to these little coconut desserts. These mini espresso, coconut, and almond macaroons will melt in your mouth, and are made with just a few ingredients. These will take some time so you may want to make these in advance.

Provided by Chef Shelley Pogue

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 5h8m

Yield 16

Number Of Ingredients 10

½ cup honey
¼ cup unsweetened cocoa powder
1 tablespoon instant espresso powder
2 egg whites
2 tablespoons white sugar, or to taste
1 cup almonds
2 ½ cups sweetened flaked coconut
¾ cup matzo cake meal
¼ teaspoon vanilla bean paste
1 (3.5 ounce) bag chocolate-covered espresso beans

Steps:

  • Combine honey, cocoa powder, and espresso powder in a small saucepan over medium-low heat. Cook and stir until cocoa and espresso are dissolved and mixture is smooth, 3 to 5 minutes. Remove from heat. Let cool, 10 to 15 minutes.
  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  • Beat egg whites in a glass, metal, or ceramic bowl until peaks start to form. Add sugar gradually, continuing to beat until a thick and glossy meringue is formed.
  • Place almonds in a food processor; grind in short bursts until a fine meal forms.
  • Stir almond meal, coconut, matzo cake meal, and vanilla bean paste into the cooled espresso mixture. Fold in 1/3 of the egg whites at a time until well mixed.
  • Spoon out about 1 tablespoon of the dough and roll into a ball. Place on the prepared baking sheet. Repeat with the remaining dough, placing macaroon balls about 1 inch apart. Press an espresso bean onto each macaroon.
  • Bake in the preheated oven until firm, 15 to 20 minutes. Remove macaroons using a spatula; transfer to a rack to cool for 20 to 30 minutes. Place macaroons in an airtight container; let rest until set, 4 to 6 hours.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 25.1 g, Cholesterol 0.2 mg, Fat 9.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 4.4 g, Sodium 41.1 mg, Sugar 17.6 g

LUSCIOUS ALMOND MOCHA



Luscious Almond Mocha image

Hey, another great one from Hershey's! This is for their dark cocoa and coffee granules but I changed it to use Cuban coffee and changed the liquid quantities.

Provided by Manami

Categories     Beverages

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup hershey's dark cocoa
1/2 cup cuban coffee or 1/2 cup instant coffee granules
1 cup sugar
1/2 cup water
6 cups milk
1 tablespoon vanilla extract
1/4-1/2 teaspoon almond extract
whipped topping (optional)
additional hershey's dark cocoa, for sprinkling (optional)

Steps:

  • Whisk together first 4 ingredients in large saucepan until smooth.
  • Bring to boil over medium heat, whisking constantly.
  • Boil 2 minutes, whisking constantly.
  • Add milk; cook to serving temperature.
  • DO NOT BOIL.
  • Stir in extracts.
  • Serve in cups or mugs.
  • Garnish with whipped cream or whipped topping; sift cocoa over top.
  • *If using with coffee granules add 1/2 cup of water more to recipe.

Nutrition Facts : Calories 318.8, Fat 9.6, SaturatedFat 5.6, Cholesterol 34.2, Sodium 121.1, Carbohydrate 49, Fiber 1.3, Sugar 33.6, Protein 9.4

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