Spiced Brazilian Mocha Recipes

Steps:

• For the whipped cream: In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, add the cream and whip until it holds soft peaks. Add the sugar and continue to whip until it holds firm peaks.
• For the pumpkin spice mocha: Into a small saucepan over medium-low heat, add the pumpkin puree, cocoa powder, granulated sugar, pumpkin pie spice, vanilla and 1 cup water. Stir until melted together to form a thick chocolate syrup, 1 to 2 minutes.
• Add 1/2 cup of the chocolate syrup to a large (2-cup) coffee mug. Add 2 shots of espresso and 1 cup of the hot milk and stir to combine. Repeat with the remaining ingredients and 3 more mugs. Top with dollops of whipped cream, a sprinkle of pumpkin pie spice and a pinch of flaky salt if using.

Steps:

• Place coffee and chocolate in heavy saucepan; cook on very low heat until chocolate is melted and mixture is well blended, stirring constantly with wire whisk.
• Stir in sugar and cinnamon. Bring to boil on medium heat; cook until sugar is dissolved, stirring constantly. Gradually add milk and vanilla, stirring until well blended. Cook until heated through, stirring occasionally.
• Pour into 4 large cups or mugs. Top with whipped topping. Garnish with a light sprinkling of additional cinnamon, if desired.

Steps:

• Let dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350 degrees F. In large bowl, break up cookie dough; add marmalade and pecans. In small bowl, mix flour, 1/4 cup cocoa, coffee granules, cinnamon, cloves, allspice and red pepper; stir into dough mixture with wooden spoon until well blended.
• Shape dough into 24 (about 1 1/2-inch) balls. On ungreased large cookie sheets, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.
• Bake 9 to 12 minutes or until tops are cracked and edges are set. Let stand on cookie sheet 1 minute; remove to cooling racks. Cool completely, about 30 minutes.
• In small bowl, mix powdered sugar, milk and 1 tablespoon cocoa until smooth and well blended; drizzle over cookies. Let stand about 15 minutes until set.
• 1 roll (16.5 oz) .

Steps:

• Make the spiced coffee ice cubes: Combine the espresso, sugar, orange peel, cloves, cinnamon sticks and ginger in a medium bowl until the sugar dissolves. Cool to room temperature, and then cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Strain the coffee mixture through a fine-mesh sieve set over a large bowl and discard the solids. Divide the mixture among 2 ice cube trays and freeze until solid, at least 2 hours.
• Make the lassi: Add 3/4 cup orange juice, the yogurt, banana and cocoa powder to a blender and puree until smooth (if you'd like the lassi to be a bit thinner, blend in the remaining 1/4 cup orange juice). Add a few spiced ice cubes to the blender and puree. Pour the lassi into glasses and add 2 more spiced ice cubes to each glass. Serve immediately.

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.

Steps:

• Place coffee and chocolate in a heavy saucepan; cook on very low heat until chocolate is melted and mixture is well blended, stirring constantly with whisk.
• Stir in sugar and cinnamon.
• Bring to boil on medium heat; cook until sugar is dissolved, stirring constantly.
• Gradually add milk and vanilla, stirring until well blended.
• Cook until heated through, stirring occasionally.
• Pour into 4 large cups.
• Top with whipped topping.
• Garnish with a light sprinkling of additional cinnamon, if desired.

Steps:

• Place the first six ingredients in a mug. Stir in hot milk until blended. Top with whipped cream; sprinkle with additional cinnamon.

Steps:

• Combine all ingredients in a large bowl.
• Store in an airtight container.
• **For1 serving, spoon 2 1/2 tablespoons mix into mug.
• Add 1 cup hot milk or water, stirring until dissolved.
• Top with marshmallows, if desired.

Steps:

• Place the first four ingredients in a mug. Stir in hot milk until blended. Top with whipped cream; sprinkle with cinnamon.

Steps:

• Stir the coffee and the chocolate in the top of a double boiler over direct heat until the chocolate is melted and completely blended into the coffee.
• Mix in a few grains salt and the sugar.
• Boil for 4-5 minutes, stirring constantly.
• Place the top of the double boiler over hot water in the bottom.
• Gradually mix in the scalding milk (do not boil!).
• When the mixture is near the boiling point, beat with an electric mixer until light and frothy.
• Pour into 4 cups or mugs and top with whipped cream if desired.

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.