Orange Mocha Recipes

Steps:

• Stir coffee, orange juice, milk, sugar, and cocoa powder together in a mug until the sugar and cocoa dissolve.

Steps:

• Mix coffee and hot chocolate.
• Place one orange slice into each cup.
• Pour coffee mixture into cups.
• Top with whipped cream, and garnish with cinnamon.

Steps:

• Add milk gradually to flavored coffee mix in mug, stirring until dissolved. Stir in extract.
• Top with COOL WHIP.
• Serve immediately.

Steps:

• Remove peel from orange using a sharp knife or vegetable peeler; set aside. Squeeze juice from the orange; add water, if necessary, to equal 1/3 cup. Set aside.
• To make the spice bag, place orange peel, cinnamon, and cloves in a double layer square of cheesecloth. Bring up corners; tie with string. If you don't have cheesecloth, just put it in the liquid(below) and strain after heating.
• In a large saucepan combine orange juice, spice bag, water, milk, brown sugar, cocoa powder, and coffee crystals. Bring to boiling; remove from heat. Cover and let stand for 10 minutes. Remove spice bag. Stir in vanilla or rum extract.

Steps:

• In a 20 oz glass or bottle, mix coffee and water until coffee is dissolved.
• Add creamer, chocolate milk, milk and extract.
• Stir.
• Add just enough ice cubes to leave enough room at top for whipped cream.
• Top with whipped cream.

Steps:

• For Crust:
• Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature.
• For Filling:
• Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time.
• Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature.
• For Topping:
• Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.
• Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Cut around pan sides; release. Top with oranges and chocolate, if desired.

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.

Steps:

• Mix the dry ingredients well.
• Add 1-2 heaping tablespoons to hot coffee.
• Mix.
• Add a splash of milk or cream if desired.

Steps:

• Mix coffee, orange liquer,hot chocolate and vanilla together.
• Pour coffee mixture into mugs.
• Add the mini marshmallows.
• Now top with the whipped cream.
• Drizzle the chocolate syrup on top of the whipped cream and finish garnishing with orange peel.
• Enjoy.