Mexican Mocha Recipes

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MEXICAN MOCHA

This is such a pleasant morning or evening or anytme) hot chocolate/coffee drink. You really must try it. Credit for this recipe goes to my favorie "Low Fat Mexican Recipses."

Provided by Happy Hippie

Categories     Tex Mex

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6



Mexican Mocha image

Steps:

  • In a large saucepan, combine coffee, milk, cocoa powder and sugar and bring to a boil.
  • Remove from heat and add cinnamon and vanilla.
  • Pour into a blender and process on high until frothy.
  • Serve hot.

Nutrition Facts : Calories 70.7, Fat 1.2, SaturatedFat 0.7, Cholesterol 1.6, Sodium 51.5, Carbohydrate 13.4, Fiber 2.4, Sugar 4.4, Protein 4.8

4 cups coffee (instant or brewed)
2 cups skim milk
1/2 cup cocoa powder
2 tablespoons sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon

MEXICAN MOCHA MIX

This mix of coffee and cocoa is a wonderful alternative to traditional hot chocolate. -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Time 5m

Yield 1 serving.

Number Of Ingredients 10



Mexican Mocha Mix image

Steps:

  • In a blender, combine the first seven ingredients; cover and process until mixture forms a powder. Store in an airtight container. Yield: about 2-1/4 cups mix. , To prepare mocha drink: In a mug, stir 3 tablespoons mix with 1 cup hot milk until blended. Garnish with a cinnamon stick if desired.

Nutrition Facts : Calories 207 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 172mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.

3/4 cup baking cocoa
2/3 cup sugar
2/3 cup packed brown sugar
1/2 cup nonfat dry milk powder
1/3 cup instant coffee granules
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
ADDITIONAL INGREDIENTS (for each serving):
1 cup hot fat-free milk
1 cinnamon stick, optional

SPICY MOCHA

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 8



Spicy Mocha image

Steps:

  • Combine the milk, chilies, and cinnamon sticks in a heavy large saucepan. Bring to a simmer over high heat. Remove from the heat. Cover and steep for 15 minutes. Whisk in the espresso, sugar, and 1 cup of cocoa powder. Bring the hot chocolate to a simmer, whisking often. Discard the chilies and cinnamon sticks.
  • Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend. Add the cream and whisk until the mixture is thick.
  • Ladle the hot chocolate into 8 mugs. Spoon the chocolate whipped cream atop and serve immediately.

4 1/2 cups whole milk
4 small dried red chilies (such as chilies de arbol)
3 cinnamon sticks, broken in half
3 cups espresso
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1/2 cup powdered sugar
1 cup whipping cream

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