Best 13 Cafe Mocha Recipes

CAFE MOCHA

Steps:

• In a coffee mug, drizzle in the chocolate syrup, white chocolate liqueur and 1 dollop of the whipped cream, then pour over the hot coffee. Carefully stir the mixture until well blended. Garnish with the other dollop of whipped cream and a drizzle of chocolate syrup.

CAFE MOCHA LATTE

Steps:

• Heat half-n-half in a saucepan over medium-high heat (Do not boil).
• Remove from heat; stir in brown sugar, next 3 ingredients, and if desired, whiskey.
• Serve warm or over ice.

CAFE MOCHA IN A JAR

Steps:

• Place instant coffee granules in a food processor and process into a fine powder.
• Stir ground instant coffee, milk powder, cocoa mix, creamer, and confectioners' sugar together in a bowl until evenly mixed. Keep in an airtight container.

CAFE MOCHA DRINK MIX

Steps:

• Sift all ingredients together; Store in a nice 60 oz container.
• To use: add 4 tbsp of mix to 8 oz of boiling/hot water.
• Note: to the noob who left the one star review -- I know who you are so please stop stalking me with a new ID and grow up, huh?

CAFE ORANGE MOCHA

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.

CAFE MOCHA MINI MUFFINS

Steps:

• In a small bowl, dissolve coffee granules in water. Stir in the oats; set aside. In another bowl, cream butter and sugars. Beat in egg yolk, vanilla and oat mixture. Combine the flour, cocoa, baking powder, baking soda and salt; add to oat mixture just until moistened. Stir in 1/3 cup chocolate chips., Fill foil- or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining chips. Bake at 350° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

INSTANT CAFE MOCHA

Steps:

• Empty the 8 oz instant coffee into a mixing bowl.
• Use the now-empty jar to measure out 2 jars of chocolate milk mix (16 oz).
• Use the jar to measure out 3 jars of powdered milk (24 oz).
• Mix thoroughly, and run through a blender or food processor, so that the powder is of a relatively similar consistency.
• Put mix into jars for gift-giving, or to pace out your own consumption.
• Use a quarter-cup of mix per 1 cup of hot water.

LIGHT CAFE MOCHA

Steps:

• Heat 1 cup of milk on stovetop. You can eliminate the skin that forms on the bottom of the pot or pan by wetting it before heating. You can prevent the skin that forms at the surface by either foaming the milk (whip it) before heating or covering the pot or both.
• Recommend pre-heating the cup by putting water in it and microwaving it for 2 minutes.
• When milk is hot (I use a digital probe thermometer and wait for it to get to about 170), discard water from cup and add dry ingredients to bottom of cup.
• Add milk slowly, stirring.
• Enjoy!

MOCHA-CINNAMON CAFé AU LAIT

Steps:

• Combine milk, cinnamon sticks and whole cloves in medium saucepan. Bring to simmer. Remove from heat. Add both chocolates and whisk until melted. Cover and let stand 15 minutes to allow flavors to blend.
• Bring milk mixture to simmer. Add coffee, 2 tablespoons sugar and 1 teaspoon vanilla; stir over medium-low heat until flavors blend (do not boil), about 5 minutes.
• Meanwhile, beat cream, pinch of nutmeg, 1 tablespoon sugar and 1/2 teaspoon vanilla in small bowl until soft peaks form.
• Strain cappuccino; ladle into mugs. Top with cream. Sprinkle with more nutmeg.

MOCHACCINO: OR CAFE MOCHA RECIPE

Steps:

• A single espresso poured into a tall glass filled with steamed milk to which a spoonful of chocolate syrup is added. Top with a dollop of whipped cream if desired. Garnish with shaved chocolate or coffee beans. Mochaccino: A single shot of espresso mixed to taste with chocolate syrup. Add 1/3 steamed milk and top with 1/3 foamed milk as in a Cappuccino. Topped with a dollop of whipped cream and garnish with powdered or shaved chocolate.

MOCHA CAFE CREAM CUPCAKES

Steps:

• 1. Mix cake mix as directed on box, subbing water for coffee. Add sour cream, mocha powder and pudding mix to the batter. Fill cupcake liners 2/3 full and bake for 15 minutes at 350 degrees.
• 2. Using a knife, carve a hole ALMOST to the bottom of each cupcake once they are cooled, right in the center. I made the holes fairly big, as the filling is absolutely awesome (give it up for WENDY'S Boston Cream Filling, with a twist). in a bowl, cream together butter, cream cheese, add in powdered sugar, milk, and chocolate pudding, fold in cool whip til mixed. I use a ziplock bag with the corner snipped, and add the filling into it, piping each hole in each cupcake well over the top.
• 3. In a mixing bowl, desolve mocha mix in the whipping cream. Beat til fluffy, then add pudding mix and powdered sugar to sweeten and thicken to your desired consistancy. Frost each cupcake either with a knife or by piping it on. Sprinkle just a fine dusting of mocha powder over top each cake, and then drizzle hersheys chocolate syrup over each one
• 4. Can use Chocolate covered coffee beans, chocolate curls, and/or chocolate sprinkles for decoration and garnish.

FLYLADY'S CAFE MOCHA

Steps:

• Mix.
• To use, stir 3 heaping teaspoons into a cup of steaming hot water.

ICED CAFE MOCHA

Steps:

• 1. Add the Blender Mix ingredients to the blender and blend until well mixed. TIP You have to follow the method the coffee shops use in making their iced drinks, which is to use a blender, or the chocolate and cocoa powder doesn't mix well. When it is blended, it makes a smooth and slightly foamy chocolate milk, and it tastes wonderful. This recipe is flexible. You can adjust amounts if you like the coffee taste stronger, or sweeter.