HOT IRISH CREME MOCHA
Simply irresistible: offer steaming cups of decadent mocha with hint of Irish cream, surprisingly easy when you start with instant cocoa mix.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cup, Sodium 90 mg, Sugar 20 g
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.
IRISH MOCHA SMOOTHIE
Steps:
- In a blender process six coffee cubes, frozen yogurt, chocolate syrup, Irish cream and milk until smooth. Serve in a tall glass.
HOT IRISH MOCHA
Make and share this Hot Irish Mocha recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 15.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.4, Sodium 3.4, Carbohydrate 3.5, Fiber 0.3, Sugar 2.1, Protein 0.5
HOT MOCHA
Hot chocolate coffee....what could be better. Courtesy of DORMOUSE HOUSE in France. You can always add a little liqueur, cinnamon or nutmeg.
Provided by Southern Lady
Categories Beverages
Time 12m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Heat milk and chocolate in a heavy saucepan, stirring until smooth.
- Add sugar and salt; bring to a boil, turn heat back and let simmer for 5 minutes, stirring.
- Add vanilla, coffee, and light cream.
- Serve hot.
Nutrition Facts : Calories 195.4, Fat 12, SaturatedFat 7.4, Cholesterol 41.9, Sodium 88, Carbohydrate 18.6, Sugar 13.5, Protein 3.8
FUDGY LAYERED IRISH MOCHA BROWNIES
My husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. This decadent recipe is the result, and we really enjoy them! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. In a small saucepan over low heat, melt butter. Remove from heat; stir in cocoa, oil and instant coffee granules. Cool slightly; stir in sugar and beaten eggs. Gradually add flour mixture and vanilla; mix well. Spread batter into a greased 8-in. square pan; bake until center is set (do not overbake), about 25 minutes. Cool in pan on wire rack., For frosting, whisk together confectioners' sugar and butter (mixture will be lumpy). Gradually whisk in Irish cream liqueur; beat until smooth. Spread over slightly warm brownies. Refrigerate until frosting is set, about 1 hour., Meanwhile, prepare ganache: Combine all ingredients and microwave on high for 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly until ganache reaches a spreading consistency. Spread over frosting. Refrigerate until set, 45-60 minutes.
Nutrition Facts : Calories 295 calories, Fat 14g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 116mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
CREAMY MOCHA COCKTAIL
This upscale cocktail is sure to bring any menu a stroke of good luck. A truly decadent indulgence, the mocha- and Irish cream-infused beverage makes a lovely dessert drink. -Mariam Ishaq, Buffalo, New York
Provided by Taste of Home
Time 10m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a blender, combine the first five ingredients; cover and process until smooth. Drizzle sides of chilled glasses with syrup. Pour cream liqueur mixture into glasses. Serve immediately.
Nutrition Facts : Calories 343 calories, Fat 9g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 38mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.
HOT MOCHA
This warming drink, a treat for coffee and chocolate lovers alike, combines the two under a layer of creamy foamed milk. Skim milk foams easily and makes a deceptively lean, yet rich topping. Enjoy it in the morning, as an afternoon break, and as a lean, luscious, liquid dessert.
Provided by Sweet'NLow(R)
Categories Trusted Brands: Recipes and Tips Sweet'N Low®
Yield 1
Number Of Ingredients 5
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.
Nutrition Facts : Calories 58.6 calories, Carbohydrate 10.5 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 0.6 g, Sodium 57.5 mg, Sugar 7.2 g
MOCHA CRèME CARAMEL
Categories Coffee Milk/Cream Chocolate Dairy Egg Dessert Bake Spring Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 15
Steps:
- For Custard:
- Position rack in center of oven and preheat to 325°F. Place six 1/2 cup ramekins or custard cups in baking pan. Stir 2/3 cup sugar and 3 tablespoons water in heavy small saucepan over low heat until sugar dissolves. Wash down sugar crystals from sides of pan with brush dipped into cold water. Increase heat to medium-high and bring mixture to boil. Boil without stirring until mixture turns deep golden brown, swirling pan occasionally, about 9 minutes. Immediately divide caramel among ramekins. Carefully tilt ramekins to coat bottoms (not sides) with caramel.
- Bring cream, milk and 1/4 cup sugar to boil in heavy medium saucepan, whisking until sugar dissolves. Remove from heat. Add chocolate and stir until chocolate melts and mixture is smooth. Whisk in instant coffee, yolks, and egg.
- Divide custard mixture evenly among caramel-lined ramekins. Add enough hot water to baking pan to come halfway up sides of ramekins. Bake until custards are set around edges and centers move only slightly when baking pan is shaken, about 30 minutes.
- Remove custards from water and cool completely. Refrigerate until very cold, about 4 hours. (Custards can be prepared 1 day ahead.)
- For Ganache:
- Dissolve instant coffee in 1/2 teaspoon water in small bowl. Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat and stir in coffee mixture. Cool until just warm to touch.
- Divide ganache among custards. Spread ganache with back of spoon to cover top of custards completely. Refrigerate until ganache is set, at least 30 minutes. (Can be prepared 3 days ahead; cover.)
- Run small sharp knife around edge of custards to loosen. Invert custards onto plates and serve.
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