Best 16 Hot Mocha Recipes

HOT MOCHA DRINK MIX

Steps:

• In a large bowl, combine sugar, milk powder, creamer, cocoa and instant coffee. Mix together until well blended. Store in a sealed container.
• To serve, Heat a cup of water per serving (or milk, for a creamier taste.) Stir in 2 to 3 heaping teaspoons of cocoa mixture.

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 KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE

Steps:

• Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
• Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
• Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
• Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

HAZELNUT MOCHA HOT CHOCOLATE

Steps:

• In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, nutella, liqueur, espresso powder and salt until smooth. Return to the heat; cook and stir until heated through. If desired, dip rim of mug into additional Nutella then hazelnuts. Pour drinking chocolate into mugs; top with whipped cream and drizzle with additional liqueur if desired.

OLD-FASHIONED MOCHA HOT FUDGE SAUCE

Steps:

• Sift cocoa into medium bowl. Bring cream and ground coffee to boil in heavy small saucepan, stirring to blend. Remove from heat; cover and steep 10 minutes. Strain cream through fine sieve into another bowl, pressing on coffee grounds to release as much cream as possible.
• Bring sugar, corn syrup, 1/4 cup water, and coffee-flavored cream to boil in medium saucepan, whisking until sugar dissolves. Boil 1 minute, brushing down sides of pan with wet pastry brush. Remove from heat. Whisk in chocolate, butter, and vanilla. Pour 1/4 of chocolate mixture into cocoa to moisten, then add remaining chocolate mixture, whisking until sauce is smooth and shiny. DO AHEAD Can be made 1 week ahead.Cool. Cover and refrigerate. Rewarm sauce over low heat before using.

HOT IRISH CREME MOCHA

Steps:

• In 3-quart saucepan, mix hot coffee, cocoa mix and powdered sugar until blended. Stir in half-and-half and syrup. Cook over medium heat about 5 minutes, stirring occasionally, until hot.
• Serve in mugs; top with whipped cream and chocolate shavings.

HOT IRISH MOCHA

Steps:

• In a saucepan, combine the cocoa powder, the sugar, and the milk, stirring until the mixture is smooth. Add the coffee and heat the mixture moderately low heat, stirring, until the cocoa powder and the sugar are dissolved and the mixture is hot, but do not let it boil. Stir in the liqueur and the Bailey's, heat the mixture over moderate heat, stirring, until it is hot, but do not let it boil, and divide it among 6 heated mugs.

MOCHA HOT CHOCOLATE

Steps:

• In a small saucepan, whisk the milk, cocoa, coffee and sugar (or substitute) until combined.
• Heat on medium, whisking occasionally for about 5 minutes or until it just comes to a simmer.
• Remove pan from heat and stir in the Irish Cream or Coffee Liqueur.
• Pour into glass mugs.
• In a small saucepan, heat extra milk on low until warm.
• Using a stick blender, blend until frothy or use coffee machine attachment if you have one.
• Spoon froth over the drinks and serve.

HOT ORANGE MOCHA WITH GRAND MARNIER WHIPPED CREAM

Steps:

• Whisk cream, 1 tablespoon sugar, and Grand Marnier in medium bowl to soft peaks; cover and chill.
• Using vegetable peeler, remove peel from oranges in strips; add strips to medium saucepan (reserve oranges for another use). Add milk; bring just to simmer over medium heat. Add chocolate, espresso powder, cocoa powder, and remaining 1 tablespoon sugar; bring just to simmer, whisking to melt chocolate. Strain. Ladle mocha into 4 mugs. Top with whipped cream and ground coffee beans, if desired.

HOT IRISH MOCHA

Steps:

• Add first three ingredients in a saucepan; stir until well blended and smooth.
• Add coffee and heat mixture on low, stirring constantly, until the cocoa and sugar are dissolved (do not bring to a boil).
• Stir in Grand Mariner and Bailey's Irish Cream.
• Heat over moderate heat, stirring constantly, until hot but not boiling.
• Pour into 6 coffee mugs.

HOT MOCHA PUDDING CAKE

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar until light and fluffy. Add unbeaten egg and vanilla, mix well.
• Sift flour, baking powder, cocoa and instant coffee. Add to the creamed mixture alternately with the milk.
• Spread mixture evenly into 8 inch square ovenproof dish.
• TO PREPARE TOPPING: Mix together the sugar, instant coffee and cocoa. Sprinkle evenly over the batter. Carefully pour the hot water over the top (do not stir).
• Bake for 35-40 minutes. The sauce will be on the bottom and the cake on top. Spoon out some cake and sauce into serving bowls. Best served hot or warm.

FROZEN MEXICAN HOT CHOCOLATE MOCHA

Steps:

• Place all ingredients in a blender and puree until smooth. Taste and add additional cinnamon if desired (cinnamon can vary in strength, so I suggest you start with 1/2 teaspoon and go from there.) Pour into a large glass and top with whipped cream and sprinkle with additional cinnamon. Plop in a straw and serve.

HOT PROTEIN-PACKED MOCHA SMOOTHIE

Steps:

• Place almond milk, hemp seeds, chia seeds, almond butter, cocoa powder, instant coffee, and agave nectar in a blender; blend until smooth. Pour into a small saucepan and heat, stirring frequently, over medium-low heat until slightly thickened, about 5 minutes. Pour into a mug.

MOCHA HOT CHOCOLATE

Steps:

• In a large heavy saucepan combine the cocoa powder, the sugar, the espresso powder, the vanilla, a pinch of salt, and 1 cup cold water and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the milk and the half-and-half, both scalded, and heat the mixture over moderately low heat, whisking, until it is hot, but do not let it boil. (For frothy hot chocolate, in a blender blend the mixture in batches until it is frothy.)

VEGAN HEALTHY HOT MOCHA DRINK

Steps:

• Heat soy milk on stovetop (or Microwave) to hot but not boiling.
• In coffee mug, add warm water to carob powder and instant grain beverage (or instant coffee) and mix well till dissolved.
• Add the hot soymilk to the mug. Stir well until slightly frothy and enjoy your cozy cup of mocha. Sweeten with honey or a drop of maple syrup if you like!
• So good.

RAINY DAY MOCHA MALT (HOT DRINK)

Steps:

• Place instant breakfast mix and instant coffee in mug.
• Add hot milk and stir until mix is dissolved.