Mocha Cinnamon Fondue Recipes

CONTEST-WINNING MOCHA FONDUE

Steps:

• In a heavy saucepan, combine the first five ingredients; cook and stir over medium heat until chips are melted. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook and stir until a thermometer reads 160°., Transfer to a fondue pot and keep warm. Serve with cake and fruit.

MOCHA FONDUE

Steps:

• In a heavy saucepan, melt chocolate with cream over low heat, stirring constantly. Dissolve coffee in water; add to chocolate mixture with vanilla and cinnamon. Mix well. , Serve warm, using cake pieces and fruit for dipping.

MOCHA FONDUE IN MINUTES

Steps:

• Combine coffee and water in medium microwaveable bowl.
• Add chocolate. Microwave on HIGH 25 sec.; stir.
• Add COOL WHIP; stir. Microwave 20 sec.; stir until chocolate is completely melted and mixture is well blended. (If necessary, microwave an additional 10 sec. or until chocolate is completely melted when stirred.)

EASY MOCHA FONDUE

Steps:

• Combine first 4 ingredients in a medium saucepan; cook, stirring constantly, over medium-low heat until chocolate melts and mixture is smooth.
• Stir in Kahlúa. Pour mixture into fondue pot; place over fondue burner.
• Serve with cake cubes and fruit as dippers.

CHOCOLATY MOCHA FONDUE

Steps:

• In a heavy saucepan, melt chocolate chips with cream over low heat, stirring constantly. Dissolve coffee in water; stir into chocolate mixture. Stir in vanilla and cinnamon. , Keep warm. Serve with fruit and cake cubes.

MOCHA CINNAMON COFFEE

Steps:

• In a small bowl, combine the coffee grounds, cinnamon and nutmeg; pour into a coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions. , In a large saucepan, combine the milk, chocolate syrup and brown sugar. Cook over low heat until sugar is dissolved, stirring occasionally. Stir in vanilla and brewed coffee. , Ladle into mugs; garnish with whipped cream if desired.

CINNAMON MOCHA COFFEE

Steps:

• Combine milk and cinnamon sticks in saucepan over low heat; bring to a simmer, then remove from heat.
• Add chocolate and whisk until metled.
• Then cover and let stand for 10 minutes to allow flavors to strengthen and blend.
• Bring milk mixture to simmer and add coffee, brown sugar and vanilla.
• Strain and pour into mugs.
• Top with whipped cream.
• Garnish with ground cinnamon or chocolate shavings (optional).

CINNAMON MOCHA COFFEE

Steps:

• In a coffeemaker basket, combine the coffee and ground cinnamon. Prepare 4 cups brewed coffee according to manufacturer's directions., Meanwhile, combine the milk, sugar, cocoa and vanilla in a saucepan. Cook over medium-low heat for 5-7 minutes or until small bubbles appear on the sides of the pan, stirring occasionally (do not boil). Pour hot milk mixture into four coffee cups, then add cinnamon-flavored coffee. Garnish with cinnamon sticks and whipped cream if desired.

MOCHA-CINNAMON CAFé AU LAIT

Steps:

• Combine milk, cinnamon sticks and whole cloves in medium saucepan. Bring to simmer. Remove from heat. Add both chocolates and whisk until melted. Cover and let stand 15 minutes to allow flavors to blend.
• Bring milk mixture to simmer. Add coffee, 2 tablespoons sugar and 1 teaspoon vanilla; stir over medium-low heat until flavors blend (do not boil), about 5 minutes.
• Meanwhile, beat cream, pinch of nutmeg, 1 tablespoon sugar and 1/2 teaspoon vanilla in small bowl until soft peaks form.
• Strain cappuccino; ladle into mugs. Top with cream. Sprinkle with more nutmeg.

CINNAMON MOCHA COFFEE FROM TASTE OF HOME

Steps:

• In a coffeemaker basket - using a filter - combine the coffee grounds and ground cinnamon. Prepare 4 cups of coffee as directed on your coffee maker directions.
• As coffee is brewing, in a medium saucepan, combine the milk, sugar, cocoa and vanilla and cook over medium-low heat, stirring occasionally, for 5-7 minutes (till small bubbles appear on the sides of the pan) - DO NOT BOIL.
• Pour the hot milk mixture into four coffee cups/mugs, then add the cinnamon brewed coffee.
• Optional, garnish with cinnamon sticks and a dollop of whipped cream.

CINNAMON MOCHA SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
• Melt 1 cup butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
• Combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. Pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. Mix until fully incorporated. Pour the batter into the prepared baking sheet
• Bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. Cool the cake in the pan on a wire rack.
• To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. Slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. Spread the icing over the cooled cake. For easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.