MOCHA
If you have a coffee machine, treat yourself to a comforting, chocolatey mocha. You don't need to be a trained barista with our easy recipe
Provided by Kane Statton
Categories Breakfast, Brunch
Time 3m
Number Of Ingredients 4
Steps:
- Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
- Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.
Nutrition Facts : Calories 168 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
MOCHA SHORTBREAD
Bake these mocha shortbread cookies 30 minutes for a softer texture, or 35 minutes for a more traditional crumbly texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 4 dozen
Number Of Ingredients 8
Steps:
- Whisk together flour, cocoa powder, and salt in a bowl. In another bowl, beat butter with a mixer on medium speed until fluffy, about 5 minutes. Gradually add sugar, beating until mixture is very light, about 2 minutes. Stir vanilla and espresso powder together in a small bowl; add to butter mixture. Scrape down sides of bowl and beat until combined and smooth, about 1 minute.
- Add flour mixture and beat on low speed until dough just comes together, about 1 minute. Beat in cacao nibs. Press dough evenly into a 9-by-13-inch baking pan lined with parchment. Cover with plastic wrap and smooth top with hands or the bottom of a dry measuring cup. Refrigerate until firm, at least 1 hour and up to 1 day.
- Preheat oven to 350 degrees. Use a paring knife to cut dough into 48 bars, 8 across short side and 6 down long side. Use a fork or skewer to poke holes in top of each bar.
- Bake until set, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then recut bars. Let cool completely in pan before serving. Bars can be stored at room temperature up to 3 weeks.
MOCHA STICKS
I havent tried these yet, but they sound like the "grown up" version of chocolate crackles. Very simple to make. Very little effort involved. Sounds like my type of cooking then. I got this recipe from "taste and see" magazine. It's one of those magazines that the local Country Womens Association prints. Wonderful if you like the traditional recipes from yesteryear.
Provided by tummyyummies
Categories Dessert
Time 15m
Yield 12 slices
Number Of Ingredients 6
Steps:
- Mix rice bubbles, icing sugar, powdered milk, coffee and cocoa together.
- Melt copha and pour into the rice bubble mixture and mix.
- Press into a greased swiss roll tin and set aside to set.
- Cut into slices before it sets too hard.
- Dust with extra icing sugar.
Nutrition Facts : Calories 177.1, Fat 12.7, SaturatedFat 11.3, Cholesterol 2.6, Sodium 62.4, Carbohydrate 15.4, Fiber 0.2, Sugar 10.8, Protein 1.2
More about "mocha sticks recipes"
EASY HOMEMADE MOCHA - BAKING MISCHIEF
From bakingmischief.com
5/5 (36)Total Time 3 minsCategory Beverage, BreakfastCalories 139 per serving
- In a small pot or microwave-safe cup, stir together sugar, cocoa powder, and water. Heat on the stove (or in your microwave for about 15 seconds), and stir until sugar and cocoa powder dissolve and sauce is completely smooth.
- Combine all ingredients except the water and optional whipped cream in a mason jar. Screw the lid on securely and wrap top with a towel (in case your jar leaks). Give a few very good shakes, until everything is well-mixed and mixture is foamy.
MOCHA CHIP BISCOTTI - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.2/5 (10)Category CookiesCuisine ItalianTotal Time 1 hr 30 mins
- Preheat oven to 350°F (177°C) degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large mixing bowl, whisk flour, cocoa powder, brown sugar, baking powder, cinnamon and salt together. Using a pastry cutter or 2 knives, cut in the butter until the mixture is crumbly. Set aside. In a medium bowl, whisk the eggs, instant coffee mixture, oil, and vanilla together. Pour into the flour/butter mixture and gently mix with a large wooden spoon or rubber spatula until everything is just barely moistened. Fold in the chocolate chips.
- Turn dough out onto a lightly floured surface, and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it’s uncontrollably sticky, knead 1 more Tablespoon of flour into the dough. With floured hands, divide the dough into two and place each half onto a baking sheet. Shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
- Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 9 minutes. Turn biscotti over and bake other side for 9 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely before dipping in chocolate. As the biscotti cools, it becomes crunchy. Save the baking sheets for the next step.
MILK CHOCOLATE MOCHA BLONDIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (36)Category DessertCuisine AmericanTotal Time 3 hrs
- Preheat the oven to 350°F (177°C). Grease a 9-inch square pan or line with parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier). Set aside.
- In a medium bowl, whisk the melted butter and espresso powder together. Whisk in the brown sugar until combined, then whisk in the egg, extra egg yolk, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk or stir until combined. Batter is pretty heavy and thick, so I usually use a rubber spatula. Fold in the chocolate.
- Evenly spread batter into prepared pan. Bake for about 30-35 minutes, or until a toothpick comes out *mostly* clean. A couple moist crumbs are ok, as long as it’s not wet. Remove from the oven and cool blondies completely in the pan set on a wire rack.
MOCHA POPSICLES - LAUREN KELLY NUTRITION
From laurenkellynutrition.com
5/5 (7)Total Time 4 hrsCategory Dessert, Snack, Treat, VegetarianCalories 259 per serving
MOCHA RECIPES
From allrecipes.com
HOT CHOCOLATE STIRRERS (STICKS) RECIPE & VIDEO - MY …
From mymorningmocha.com
PEPPERMINT MOCHA STICKS - IN KATRINAS KITCHEN
From inkatrinaskitchen.com
HOW TO MAKE A MOCHA – A COUPLE COOKS
From acouplecooks.com
FROSTED MOCHA SHORTBREAD COOKIE STICKS - INSIDE …
From insidebrucrewlife.com
MOCHA SHORTBREAD STICKS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MOCHA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MOCHA COOKIES - THE COOKIE ROOKIE®
From thecookierookie.com
MOCHA STICKS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MOCHA SHORTBREAD STICKS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MOCHA SALTED CARAMEL HOT CHOCOLATE ON A STICK
From cookienameddesire.com
MOCHA STICKY BUNS IN A MULTI-COOKER RECIPE ON FOOD52
From food52.com
CREAMY MOCHA HOT CHOCOLATE ON A STICK | MCCORMICK
From mccormick.com
MOCHA LATTE (STARBUCKS COPYCAT RECIPE!) | THE PICKY EATER
From pickyeaterblog.com
CAFFè MOCHA RECIPE | STARBUCKS® COFFEE AT HOME
From athome.starbucks.com
You'll also love