Whitemochachino 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.

WHITE CHOCOLATE 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 white 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 and serve.

WHITE COSMOPOLITAN

Steps:

• Fill a cocktail shaker with ice. Add cranberry juice, vodka, and Cointreau. Shake to combine well. Strain into two large martini glasses. Serve immediately.

WHITE CHOCOLATE MOCHA

Steps:

• Add milk and chocolate chips to saucepan and heat until chips are melted.
• Meanwhile make coffee in espresso machine.
• Pour half of milk mixture in coffee mug and fill rest of mug with coffee saving enough room for a dollop of whipped cream.
• Enough for 2 mugs.

WHITE RUSSIAN

Steps:

• Fill a rocks glass with ice. Pour the coffee liqueur and vodka into the glass, then gently pour the cream off the back of a spoon on top. Serve with a straw and stir before drinking.

WHITE CHOCOLATE MOCHA SYRUP RECIPE

Steps:

• Mix (with a wire whisk in a deep pan) milks, sugar, & vanilla over medium heat until lightly simmering.
• Add white chocolate & continue whisking until chocolate is melted.
• Add espresso powder & keep whisking to mix thoroughly.
• Remove from heat to cool, whisking every few minutes to keep chocolate together.
• Pour cooled syrup into bottles and refrigerate. You may need to let it get to room temp at the end of the bottle.

MOCHACHINO CAKE

Steps:

• Preheat oven to 350°F Coat 2 (9") round cake pans with cooking spray.
• At low speed, beat cake mix, eggs, 1 cup water, 1/2 cup cream, oil, 2 tbsp coffee powder, and cocoa for 30 seconds.
• Increase speed to medium; beat 2 minutes.
• Stir in chips.
• Divide batter between pans.
• Bake 30 min or until toothpick inserted into centers come out clean.
• Cool on racks 20 minute Remove from pans, cool.
• Combine remaining cream and coffee, stir into frosting, chill until spreadable.
• Place 1 cake layer on serving platter; spread with 1 cup frosting.
• Top with remaining cake layer.
• Spread top and side with frosting.
• Garnish with chocolate curls if desired.

HOMEMADE WHITE HOT CHOCOLATE

Steps:

• Combine white chocolate chips and half-and-half in a medium saucepan over medium heat. Stir continuously until chocolate has completely melted, 3 to 4 minutes. Stir in milk and vanilla extract until heated through, 3 to 4 minutes more. Pour into mugs and serve.

WHITE COSMOPOLITAN

Steps:

• Place orchid in a 2-inch round ice ball mold; fill with filtered water and freeze.
• Fill a cocktail shaker with ice cubes. Add vodka, elderflower liqueur, cranberry juice, and lime juice; shake vigorously to combine and strain into a small carafe.
• Place orchid ice ball in a coupe; pour vodka mixture over ice ball. Serve immediately.

WHITE GAZPACHO

Steps:

• 1. Lightly toast 5 slices of bread. Remove the crusts then set the bread aside to soften in 1 cup of water. Lightly toast the almonds in a small skillet over medium-low heat until golden, about 7 minutes. Transfer the almonds to a food processor add the garlic and pulse until the almonds are finely ground. Squeeze the bread as dry as possible and add it, and about one-third of the grapes to the almonds. Process until the mixture is smooth.
• 2. Transfer the bread mixture to a bowl and gradually beat in first the vinegar, then 1/2 cup of the oil. Beat in the remaining two cups of water then strain the gazpacho through a fine sieve, forcing as much of the bread mixture through as possible. Season the gazpacho with salt and a pinch of cayenne and refrigerate until the soup is well chilled, at least one hour.
• 3. Before serving cut the remaining 3 slices of bread into 1-inch cubes. Fry the croutons over medium heat in the remaining 1/4 cup of oil until crisp and golden. Drain on paper towels. Cut the remaining grapes in halves or quarters. Serve the gazpacho in chilled bowls topped with the grapes, cucumbers, and croutons.

WHITE GAZPACHO

Steps:

• Preheat oven to 350 degrees. Spread almonds on a cookie sheet, and bake until lightly toasted, about 15 minutes. Cool.
• In a food processor or blender, blend almonds and garlic into a uniformly fine, gritty paste.
• In a small bowl, moisten the bread in 1/4 cup water and squeeze dry. Add to the almond-garlic mix, and blend. Add 4 cups stock or water, olive oil, vinegar and salt. Blend until smooth. If a fine texture is desired, strain through a medium-fine sieve. Cover and chill 4 hours or overnight.
• To serve, taste for salt and stir in grapes. Ladle into bowls and scatter croutons on top.