Homemade Cinnamon Mocha Coffee Recipes

Steps:

• In a small bowl, combine the coffee grounds, cinnamon and nutmeg; pour into a coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions. , In a large saucepan, combine the milk, chocolate syrup and brown sugar. Cook over low heat until sugar is dissolved, stirring occasionally. Stir in vanilla and brewed coffee. Ladle into mugs; garnish with whipped cream if desired.

Steps:

• In a coffeemaker basket, combine the coffee and ground cinnamon. Prepare 4 cups brewed coffee according to manufacturer's directions., Meanwhile, combine the milk, sugar, cocoa and vanilla in a saucepan. Cook over medium-low heat for 5-7 minutes or until small bubbles appear on the sides of the pan, stirring occasionally (do not boil). Pour hot milk mixture into four coffee cups, then add cinnamon-flavored coffee. Garnish with cinnamon sticks and whipped cream if desired.

Steps:

• Preheat the oven to 325 degrees F. Butter a 9-inch square baking pan.
• Combine the butter, sugar, cocoa powder, instant coffee, vanilla, cinnamon and 1/4 teaspoon salt in a medium saucepan over medium heat. Stir until the butter melts, then remove from the heat and let cool until just warm (the sugar will not be dissolved). Beat in the eggs, one at a time, until the batter is glossy and smooth. Stir in the flour until combined.
• Pour the batter into the prepared pan and bake until the brownies are set, 20 to 25 minutes. Let cool in the pan, then cut into 16 squares.

Steps:

• In a large bowl, mix together instant coffee, milk powder, chocolate drink mix, confectioners' sugar and powdered creamer. Store in an airtight container.
• To serve, place 4 tablespoons of mixture into a coffee mug. Stir in 1 cup boiling water.

Steps:

• Pour hot coffee into a mug. Stir in cocoa, sugar and milk.

Steps:

• In a small bowl, combine the coffee grounds, cinnamon and nutmeg; pour into a coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions. , In a large saucepan, combine the milk, chocolate syrup and brown sugar. Cook over low heat until sugar is dissolved, stirring occasionally. Stir in vanilla and brewed coffee. , Ladle into mugs; garnish with whipped cream if desired.

Steps:

• In a coffeemaker basket - using a filter - combine the coffee grounds and ground cinnamon. Prepare 4 cups of coffee as directed on your coffee maker directions.
• As coffee is brewing, in a medium saucepan, combine the milk, sugar, cocoa and vanilla and cook over medium-low heat, stirring occasionally, for 5-7 minutes (till small bubbles appear on the sides of the pan) - DO NOT BOIL.
• Pour the hot milk mixture into four coffee cups/mugs, then add the cinnamon brewed coffee.
• Optional, garnish with cinnamon sticks and a dollop of whipped cream.

Steps:

• Combine milk and cinnamon sticks in saucepan over low heat; bring to a simmer, then remove from heat.
• Add chocolate and whisk until metled.
• Then cover and let stand for 10 minutes to allow flavors to strengthen and blend.
• Bring milk mixture to simmer and add coffee, brown sugar and vanilla.
• Strain and pour into mugs.
• Top with whipped cream.
• Garnish with ground cinnamon or chocolate shavings (optional).

Steps:

• In a small bowl, combine coffee grounds, cinnamon and nutmeg; pour into a coffee filter of a drip coffeemaker. Add the water; brew according to the manufacturer's directions.
• In a large saucepan, combine the milk, chocolate syrup and brown sugar. Cook over low heat until sugar is dissolved, stirring occasionally. Stir in the vanilla and brewed coffee. Ladle into mugs; garnish with whipped cream if desired.

Steps:

• In a large bowl, dissolve yeast in warm milk. Add sugar, butter, coffee granules, egg yolk, vanilla, salt, nutmeg and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.Place pecans, chocolate chips, sugar, coffee granules and cinnamon in a food processor; process until finely chopped. Punch dough down; turn onto a floured surface. Roll into an 18x12-in. rectangle; spread with softened butter. Sprinkle pecan mixture over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Drizzle rolls with melted butter. Bake until golden brown, 22-28 minutes. Place pan on a wire rack. In a small bowl, beat frosting ingredients until smooth. Spread over rolls. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
• Melt 1 cup butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
• Combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. Pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. Mix until fully incorporated. Pour the batter into the prepared baking sheet
• Bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. Cool the cake in the pan on a wire rack.
• To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. Slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. Spread the icing over the cooled cake. For easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.

Steps:

• In a small bowl, combine the first five ingredients; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream just until combined. Stir in chocolate chips., Pour a third of the batter into a greased 10-in. fluted tube pan. Sprinkle with half of the walnut mixture; repeat layers. Top with remaining batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Dust with confectioners' sugar if desired.

Steps:

• Evenly distribute chocolate between two coffee mugs. I like to be very generous.
• Steam milk, cinnamon and sugars until temp reaches between 150-160 degrees.
• Pour evenly into mugs.
• Steam espresso and pour about an ounce (or more if you like) into each mug.
• Stir and top with whipped cream.
• Garnish with cinnamon sugar if desired.