Mocha Cinnamon Hot Chocolate Recipes

MOCHA-CINNAMON HOT CHOCOLATE

Steps:

• Whisk cream, 4 teaspoons brown sugar and 1 1/2 teaspoons espresso powder in medium bowl until stiff peaks form. Cover and refrigerate whipped cream.
• Bring milk and 2 cinnamon sticks to simmer in heavy large saucepan over medium-high heat. Add 6 tablespoons brown sugar, 5 tablespoons espresso powder and cocoa powder. Whisk to blend. Add chocolate and whisk until melted and smooth. Discard cinnamon sticks. Ladle hot chocolate into 4 mugs. Top with whipped cream. Sprinkle with nutmeg. Garnish with additional cinnamon sticks, if desired.

MOCHA

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

HOT MOCHA DRINK MIX

Steps:

• In a large bowl, combine sugar, milk powder, creamer, cocoa and instant coffee. Mix together until well blended. Store in a sealed container.
• To serve, Heat a cup of water per serving (or milk, for a creamier taste.) Stir in 2 to 3 heaping teaspoons of cocoa mixture.

MOCHA HOT CHOCOLATE

Steps:

• In a small saucepan, whisk the milk, cocoa, coffee and sugar (or substitute) until combined.
• Heat on medium, whisking occasionally for about 5 minutes or until it just comes to a simmer.
• Remove pan from heat and stir in the Irish Cream or Coffee Liqueur.
• Pour into glass mugs.
• In a small saucepan, heat extra milk on low until warm.
• Using a stick blender, blend until frothy or use coffee machine attachment if you have one.
• Spoon froth over the drinks and serve.

FROZEN MEXICAN HOT CHOCOLATE MOCHA

Steps:

• Place all ingredients in a blender and puree until smooth. Taste and add additional cinnamon if desired (cinnamon can vary in strength, so I suggest you start with 1/2 teaspoon and go from there.) Pour into a large glass and top with whipped cream and sprinkle with additional cinnamon. Plop in a straw and serve.

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.

HOT MOCHA

Steps:

• Heat milk and chocolate in a heavy saucepan, stirring until smooth.
• Add sugar and salt; bring to a boil, turn heat back and let simmer for 5 minutes, stirring.
• Add vanilla, coffee, and light cream.
• Serve hot.

MOCHA CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add sugar, butter, coffee granules, egg yolk, vanilla, salt, nutmeg and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.Place pecans, chocolate chips, sugar, coffee granules and cinnamon in a food processor; process until finely chopped. Punch dough down; turn onto a floured surface. Roll into an 18x12-in. rectangle; spread with softened butter. Sprinkle pecan mixture over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Drizzle rolls with melted butter. Bake until golden brown, 22-28 minutes. Place pan on a wire rack. In a small bowl, beat frosting ingredients until smooth. Spread over rolls. Serve warm.