Orange Mocha Recipes

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ORANGE MOCHA



Orange Mocha image

A tangy and sweet orange mocha.

Provided by Pigslop123

Categories     Drinks Recipes     Coffee Drinks Recipes     Mocha Recipes

Time 5m

Yield 1

Number Of Ingredients 5

1 cup brewed coffee
2 tablespoons orange juice
2 tablespoons milk
1 tablespoon white sugar
1 tablespoon unsweetened cocoa powder

Steps:

  • Stir coffee, orange juice, milk, sugar, and cocoa powder together in a mug until the sugar and cocoa dissolve.

Nutrition Facts : Calories 92.3 calories, Carbohydrate 20.1 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 18.7 mg, Sugar 16.6 g

ORANGE-MOCHA-CHOCOLATE CAKE



Orange-Mocha-Chocolate Cake image

A sprinkle of instant espresso and a dash of orange liqueur turns a plain chocolate cake mix into an elegantly flavored cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 12

Number Of Ingredients 12

1 (18.25-oz.) pkg. chocolate fudge cake mix with pudding
1 teaspoon instant espresso coffee or instant coffee granules or crystals
1 1/3 cups water
1/3 cup oil
3 eggs
2 cups whipping cream
1/4 cup sugar
2 tablespoons butter
1/2 teaspoon instant espresso coffee or instant coffee granules or crystals
1 (12-oz.) pkg. (2 cups) semisweet chocolate chips
2 tablespoons orange-flavored liqueur or orange juice
1/2 cup orange marmalade

Steps:

  • Heat oven to 350°F. Grease bottoms only of two 8-inch square pans. In large bowl, combine cake mix, 1 teaspoon espresso coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans.
  • Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled.
  • In medium saucepan, combine 1/2 cup of the whipping cream, sugar, butter and 1/2 teaspoon espresso coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove from heat. Add chocolate chips; stir until melted. Stir in liqueur. Cool 30 minutes or until completely cooled.
  • In medium bowl, beat remaining 1 1/2 cups whipping cream just until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes.
  • Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the chocolate whipped cream over top. Top with second cake layer, top side up. Reserve about 1/2 cup chocolate whipped cream for garnish. Frost sides and top of cake with remaining chocolate whipped cream.
  • Pipe reserved chocolate whipped cream around top edge of cake. Refrigerate at least 1 hour before serving. Just before serving, garnish as desired.

Nutrition Facts : Calories 600, Carbohydrate 67 g, Cholesterol 100 mg, Fat 6 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 50 g

SPICED ORANGE MOCHA



Spiced Orange Mocha image

A great spiced up drink for the holidays, or anytime you want a treat! This would also make a great gift! Put all the dry ingredients into a glass jar with directions, along with some oranges. Enjoy!

Provided by Sharon123

Categories     Beverages

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 medium orange
6 whole cloves
2 cups water
2 cups milk
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons instant coffee crystals
1/4 teaspoon vanilla extract (or rum extract)
2 sticks cinnamon (2-inch long)

Steps:

  • Remove peel from orange using a sharp knife or vegetable peeler; set aside. Squeeze juice from the orange; add water, if necessary, to equal 1/3 cup. Set aside.
  • To make the spice bag, place orange peel, cinnamon, and cloves in a double layer square of cheesecloth. Bring up corners; tie with string. If you don't have cheesecloth, just put it in the liquid(below) and strain after heating.
  • In a large saucepan combine orange juice, spice bag, water, milk, brown sugar, cocoa powder, and coffee crystals. Bring to boiling; remove from heat. Cover and let stand for 10 minutes. Remove spice bag. Stir in vanilla or rum extract.

Nutrition Facts : Calories 142.3, Fat 3.5, SaturatedFat 2.1, Cholesterol 11.4, Sodium 49.7, Carbohydrate 26.5, Fiber 1.7, Sugar 19.8, Protein 3.7

CAFE ORANGE MOCHA



Cafe Orange Mocha image

I love cinnamon and chocolate! Those two ingredients will improve anything and coffee is no exception. Cooking is coffee brewing time. For ZWT coffee and chocolate are both Mexican products.

Provided by Annacia

Categories     Beverages

Time 8m

Yield 2 serving(s)

Number Of Ingredients 5

1 cup strong coffee
1 cup hot cocoa
2 orange slices
whipped cream
1 dash cinnamon

Steps:

  • Mix coffee and hot chocolate.
  • Place one orange slice into each cup.
  • Pour coffee mixture into cups.
  • Top with whipped cream, and garnish with cinnamon.

ORANGE MOCHA



Orange Mocha image

It doesn't take long to scald milk. But even if it did, it would be worth it to make this hot-chocolatey Orange Mocha for one.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 1 serving

Number Of Ingredients 4

3/4 cup scalded milk
4 tsp. MAXWELL HOUSE INTERNATIONAL Dark Mayan Chocolate
1/4 tsp. orange extract
2 Tbsp. thawed COOL WHIP Whipped Topping

Steps:

  • Add milk gradually to flavored coffee mix in mug, stirring until dissolved. Stir in extract.
  • Top with COOL WHIP.
  • Serve immediately.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 22 g, Fiber 0 g, Sugar 19 g, Protein 6 g

MOCHA-ORANGE CHEESECAKE



Mocha-Orange Cheesecake image

Categories     Cake     Coffee     Liqueur     Food Processor     Chocolate     Dessert     Bake     Cream Cheese     Orange     Sour Cream     Bon Appétit

Yield Serves 10 to 12

Number Of Ingredients 19

Crust
21 Pepperidge Farm Orange Milano cookies (10 ounces), broken into pieces
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1 1/2 teaspoons instant espresso powder
Filling
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1/3 cup frozen orange juice concentrate, thawed
2 tablespoons coffee liqueur
2 tablespoons Grand Marnier or other orange liqueur
2 tablespoons instant espresso powder
3 large eggs
Topping
1 1/2 cups sour cream
6 tablespoons (packed) powdered sugar
4 teaspoons instant espresso powder
Orange slices (optional)
Chocolate curls (optional)

Steps:

  • For Crust:
  • Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature.
  • For Filling:
  • Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time.
  • Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature.
  • For Topping:
  • Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.
  • Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.)
  • Cut around pan sides; release. Top with oranges and chocolate, if desired.

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