Monkey Lovin Mocha Mouthfulls Recipes

MONKEY LOVIN' MOCHA MOUTHFULLS

Steps:

• Preheat oven to 350°.
• Generously grease a 12 cup mini-muffin pan tin (the cups are about 2 inches in diameter) and set aside.
• Melt the butter and chocolate together in the top of a double boiler, stirring until smooth, set the mixture aside to cool slightly.
• Stir in the sugar until smooth.
• Whisk in egg, coffee liquor, and espresso powder.
• Gently fold in the flour and chopped walnuts.
• Spoon the batter into the prepared cups, filling the cups about 3/4 full.
• Place a walnut half in the center of each cup.
• Bake until the center of one of the cakes comes out clean when pricked with a toothpick, about 20 minutes.
• Cool in tins about 5 minutes, then transfer to wire rack.

MOCHA COCONUT FRAPPES

Steps:

• Place the coconut cream in a large bowl, or the bowl of a stand mixer if using, and refrigerate for 10 minutes.
• Add the coconut milk, coffee, ice, 3 tablespoons sugar, cocoa powder, vanilla and salt to a blender and blend on high speed until smooth and frothy, about 1 minute. Pour the frappe into 2 glasses and refrigerate while you whip the coconut cream.
• Whip the chilled coconut cream and the remaining 1 teaspoon sugar in a stand mixer, or with a hand mixer, until it holds soft peaks, about 1 minute. Transfer to a piping bag fitted with an open star tip and pipe a swirl of whipped cream onto each drink. Sprinkle the cream with the toasted coconut and dust lightly with cocoa powder.

ULTIMATE FROZEN MOCHA

Steps:

• To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
• Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.

MOCHA

Steps:

• Mix hot chocolate mix and milk together in microwave safe mug.
• Microwave on high for 30 seconds, stir, then microwave on high for an additional 30 seconds.
• Add fresh brewed coffee and stir until blended.
• Add vanilla and mapleine extracts, sweetener, and half and half.
• Stir and enjoy.

CINNAMON MOCHA CUPCAKES

Steps:

• In a small bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk, beating well after each addition. , Fill paper-lined muffin cups half full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes.

MOCHA AU LAIT MIX

Steps:

• In a medium bowl, combine milk powder, instant coffee, brown sugar and mini chocolate chips. Mix well and store in an airtight container.
• Instructions per serving: In a blender, combine 2/3 cup boiling water with 1/4 cup mix. Blend until frothy and serve in a mug.