White Mochachino Recipes

3-MINUTE MOCHACCINO

Steps:

• Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.
• Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.

MOCHACHINO DESSERT BARS WITH WHITE MOCHA DRIZZLE

Steps:

• Heat oven to 350°F. Line 9-inch square baking pan with foil. Spray bottom and sides of foil-lined pan with cooking spray.
• In large bowl, stir cookie mix, oil, 2 tablespoons of the coffee, egg, 1/2 cup of the macadamia nuts and coconut until soft dough forms. Spread dough in bottom of pan. Bake 20 to 25 minutes or just until set. Cool completely, about 1 hour.
• In small microwavable bowl, microwave whipping cream, white chocolate and remaining 1 tablespoon coffee uncovered on High about 1 1/2 minutes, stirring every 30 seconds until chocolate is melted and mixture is smooth.
• To serve, remove bars from pan by lifting foil; cut into 5 rows by 4 rows. Place each bar on an individual dessert plate. Spoon warm drizzle over the top of each bar. Sprinkle with remaining macadamia nuts. Serve immediately. Store bars tightly covered at room temperature. Store drizzle covered in refrigerator.

WHITE MOCHA SYRUP RECIPE BY TASTY

Steps:

• In a medium saucepan, combine the sweetened condensed milk, whole milk, vanilla, and sugar. Bring to a simmer over medium-high heat and stir until sugar has dissolved.
• Add the white chocolate chips and stir until melted. Stir in the instant coffee until dissolved. Remove the pot from the heat and let the syrup cool completely.
• Transfer the syrup to an airtight container and store in the refrigerator for up to 1 month.
• Enjoy!

HOT MOCHA

Steps:

• In a small mug or coffee cup, mix the cocoa and Sweet'N Low together. Add a few tablespoons of the coffee and stir until the cocoa is completely dissolved. Pour in the remaining coffee.
• Foam the milk. Spoon a generous amount over the hot mocha. Garnish with a pinch of cocoa powder, if desired.

MOCHA MOUSSE

Steps:

• Coarsely chop chocolate and melt it with coffee in a double boiler over (not in) boiling water, stirring frequently with a wooden spoon to quicken melting and to prevent overheating. Remove from over boiling water. Let cool to room temperature.
• Meanwhile, whip cream until peaks hold their shape.
• In bowl of an electric mixer, whip egg yolks with 1/4 cup sugar 4 to 5 minutes, until very thick and pale (the consistency should be that of a heavy mayonnaise). Beat in vanilla.
• If egg whites are cooler than room temperature, warm by stirring briefly over boiling or hot water. In a clean, dry copper bowl, or in bowl of electric mixer, whip egg whites slowly until they start to foam. Increase speed to medium. When they are an opaque white add remaining 1/2 cup of sugar and salt and beat at medium speed until soft white peaks form.
• Stir egg yolks into chocolate mixture; both should be at room temperature or slightly warmer. If the chocolate is not, stir it briefly over boiling or hot water. Add Cognac, if desired.
• Fold in whipped cream, working quickly and being careful not to deflate the mixture. Fold in half the egg whites, then remaining egg whites.
• Turn mixture out into a serving bowl or ramekins and let cool in refrigerator at least 2 hours, preferably 4, before serving.

AFTER-DINNER MOCHA WHITE CHOCOLATE

Steps:

• In a small saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil)., Place the remaining ingredients in a blender. Add hot milk; cover and process until frothy. Serve in mugs. Top with whipped cream and cocoa if desired.