MOCHA COFFEE
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
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
MOCHA TOFFEE CASHEW BARS
Categories Coffee Chocolate Nut Dessert Bake Cashew Edible Gift Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 4 dozen bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Beat together butter and brown sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Beat in yolk and vanilla, then gradually add espresso mixture, beating until combined well. Add flour and salt and mix at low speed until just combined.
- Spread batter evenly in an ungreased 15 1/2- by 10 1/2-inch baking pan (1 inch deep) and bake in middle of oven until top puffs slightly and sides pull away from edge of pan, 16 to 22 minutes. (Watch carefully toward end of baking; base can burn easily.)
- While base is baking, melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. Spread chocolate over warm base and immediately sprinkle with cashews. Cool completely in pan on a rack, then cut into 48 bars. Chill until chocolate is firm, about 15 minutes.
LOW SUGAR MOCHA NUT CAKE
A mocha treat that is lower in sugar than most cakes. Make sure that the amount of sugar substitute you use works out to be the equivalent of 1/2 cup white sugar.
Provided by JJOHN32
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Combine the hot water and instant coffee. Set aside.
- Whisk together flour, cocoa, dry milk, baking powder and salt.
- In a large bowl, cream the butter or margarine, brown sugar, and sugar substitute with an electric mixer on medium speed until the mixture is light and fluffy. Add the egg and vanilla; beat for 1 minute. Mix the flour mixture into the creamed mixture, alternately with the coffee. Stir in the nuts. Beat at medium speed until smooth. Pour the batter into a 9 inch square pan that has been sprayed with cooking spray.
- Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until the cake pulls away from the sides of the pan. Cool on a wire rack.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 20.6 g, Cholesterol 36.1 mg, Fat 10.2 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 5.4 g, Sodium 199.6 mg, Sugar 6.8 g
MOCHA NUT BALLS
"These tender, flavorfufl cookies are so addictive, I always know I have to make a double batch. The family demands it!" Janet Sullivan, Buffalo, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and coffee granules; gradually beat into creamed mixture. Stir in pecans. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets., Bake 14-16 minutes or until set. Cool on pans 1-2 minutes. Roll warm cookies in confectioners' sugar. Cool on wire racks.
Nutrition Facts :
HAZELNUT MOCHA COFFEE
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
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.
EASY MOCHA (CHOCOLATE AND COFFEE)
Make and share this Easy Mocha (Chocolate and Coffee) recipe from Food.com.
Provided by vintagenovelty
Categories Beverages
Time 2m
Yield 1 Cup, 1 serving(s)
Number Of Ingredients 4
Steps:
- Add the instant coffee granules, hot chocolate mix (and skim milk powder if using) into a mug.
- Add hot water and stir constantly to dissolve.
- Drink, but please be careful and not scald your tongue!
- NOTE: If you prefer a more chocolate-y taste, add some more hot chocolate mix or simply dump in cocoa powder. Please do not add chocolate syrup, it kills the taste completely!
Nutrition Facts : Calories 4.8, Sodium 0.7, Carbohydrate 0.8, Protein 0.2
MOCHA NUT FUDGE
I was lucky enough to inherit my grandmother's cookbook collection along with all of her recipe notations. This fudgy candy earned high marks. -Brandy LaFountain, Marion, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 pound.
Number Of Ingredients 7
Steps:
- In a heavy saucepan, combine the brown sugar, milk and corn syrup. Cook and stir over medium heat until mixture comes to a boil and sugar is dissolved; boil for 2 minutes. , Remove from the heat; stir in chocolate chips, vanilla and coffee granules with a wooden spoon. Continue stirring until mixture is smooth and thick, about 5 minutes. Stir in walnuts. , Shape into two 9-in. logs; wrap each in plastic wrap. Refrigerate for 2 hours or overnight. Unwrap and cut into slices.
Nutrition Facts : Fat 4 g fat (1 g saturated fat), Cholesterol 1 mg cholesterol, Sodium 7 mg sodium, Carbohydrate 10 g carbohydrate, Fiber trace fiber, Protein 1 g protein.
MOCHA NUT BUTTER BALLS
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.
- In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
- Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 9 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 51.7 mg, Sugar 4.8 g
MOCHA NUT BUTTERBALLS
We love our coffee in Seattle and not just to drink! These are a quick, rich little treat, similar to Mexican or Russian Wedding Cookies; they go perfectly with a hot cup of coffee or tea.
Provided by momaphet
Categories < 60 Mins
Time 35m
Yield 6 dozen
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350 degrees.
- Cream butter, sugar, and vanilla until light and fluffy.
- Add the next 4 ingredients and mix well, then add nuts.
- Shape into 1" balls and put on ungreased cookie sheets.
- Bake for 15 minutes.
- Cool, then roll in confectioners' sugar.
MOCHA NUT BREAD
This rich, dark-colored loaf features the unbeatable combination of coffee and chocolate. Family and friends can't eat just one slice.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, cocoa, coffee granules, baking soda and salt. In another bowl, beat eggs, sour cream and butter until smooth. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 292 calories, Fat 15g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
COCONUT MOCHA FRAPPE
Coconut, chocolate, and cold coffee make a delicious cool-me-down drink. What more could you ask for in an ice-cold coffee drink?
Provided by Yoly
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Place coconut in a skillet over medium-low heat and toast, stirring constantly until lightly browned, 3 to 4 minutes. Set aside 1/2 teaspoon for garnish.
- Combine toasted coconut, coffee ice cubes, coffee, coconut milk, 2 tablespoons chocolate syrup, and sweetener in a blender; blend until icy and frothy. Pour into a large glass and top with whipped topping, reserved toasted coconut, and remaining chocolate syrup.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 48.2 g, Fat 18.2 g, Fiber 5.3 g, Protein 3.2 g, SaturatedFat 15.9 g, Sodium 76.3 mg, Sugar 30.2 g
MOCHA NUT ROLL
I've enjoyed this dessert several times at a friend's house, and it never ceases to be delightful. The tender, impressive cake is the ultimate indulgence for anyone who loves coffee or chocolate!-Susan Bettinger, Battle Creek, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to yolk mixture and mix well (batter will be very thick). Stir in walnuts., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° until cake springs back when lightly touched, 10-15 minutes. Cool in pan for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, in a small saucepan, combine the sugar, flour, coffee granules, and salt. Stir in milk and chocolate. Bring to a boil. Cook and stir for 2 minutes., Remove from the heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir until mixture reaches 160°, 2-3 minutes. Remove from heat; gently stir in butter and vanilla. Cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. If desired, just before serving, sprinkle with confectioners' sugar and garnish with chocolate curls.
Nutrition Facts : Calories 195 calories, Fat 7g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 179mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
MOCHA NUT CAFFE
I have recently become enamored of Frangelico and am finding some marvelous uses for it. This is one of them.
Provided by Annacia
Categories < 15 Mins
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Add everything to a hot mug of coffee.
- Layer the cream on top.
Nutrition Facts : Calories 85.8, Fat 8.8, SaturatedFat 5.5, Cholesterol 31.7, Sodium 10.9, Carbohydrate 1.3, Protein 0.7
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