Best 5 Chocolate Mocha Almond Cocktail Recipes

CHOCOLATE-Y ICED MOCHA

Steps:

• Heat 1/4 cup coffee in microwave in a mug until warmed, about 30 seconds. Stir cocoa mix into the coffee until dissolved.
• Fill a large glass with ice cubes. Pour 1 cup cold coffee and almond milk over the ice cubes; stir the cocoa mixture and chocolate syrup into the coffee and almond milk.

CHOCOLATE MOCHA DUSTED ALMONDS

Steps:

• Microwave chocolate chips, covered, at 50% power, stirring once or twice, until melted, 3-4 minutes. Stir until smooth. Add almonds; mix until coated., Meanwhile, combine remaining ingredients. Transfer almonds to sugar mixture; toss to coat evenly. Spread over a waxed paper-lined baking sheet., Refrigerate until chocolate is set. Store in an airtight container in refrigerator.

CHOCOLATE MOCHA ALMOND (COCKTAIL)

Steps:

• Mix all ingredients well, until espresso powder is dissolved.
• Serve in a rocks glass over ice.

MOCHA ALMOND BISCOTTI WITH CHOCOLATE DRIZZLE

Steps:

• Heat oven to 350°F.
• Dissolve coffee crystals in the hot water.
• Beat butter, sugar, vanilla, eggs and coffee in a large bowl with electric mixer on medium speed, or mix with a spoon.
• Stir in remaining ingredients.
• On an ungreased cookie sheet or parchment paper, shape the dough into two 10x3 rectangles (each should be about 3/4 to 1 inch thick).
• Bake about 30 minutes or until center is firm to the touch.
• Cool 15 minutes on the cookie sheet.
• Cut crosswise into 1/2 inch thick slices.
• Place slices cut side down, in rows on a cookie sheet. (can be touching to fit them all on the sheet).
• Bake 7-8 minutes, then flip them over and bake another 7-8 minutes. The edges should be light brown and the biscotti should be crisp when done.
• Immediately remove from cookie sheet to a wire rack.
• When completely cool, melt the chocolate and shortening together (either in the microwave (but be careful not to over heat it or it will scorch) or in a heat-safe bowl over a pot of boiling water (for a quasi double-boiler)).
• Drizzle the chocolate over the biscotti using a spoon.
• When cool, enjoy with a cup of coffee.

MOCHA ALMOND COOKIES

Steps:

• In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture, then ground almonds; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll each ball in confectioners' sugar twice, letting each sit in sugar between coatings.
• Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.