Hot Hot Irish Creme Mocha Recipes

Steps:

• 1. In a 3 quart sauepan or a large pot mix the coffe, cocoamix & sugar until well blended. Then stir in the half & half with the syrup. Cook over medium heat for about 5 mins. Make sure to stir occasionally until hot.
• 2. Then serve in mugs. Top with the whip cream & chocolate shavings.
• 3. Note: This is a good drink to use upany leftover coffee from the morning.

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.

Steps:

• In 3-quart saucepan, heat milk, cocoa, sugar and salt over medium heat, beating with whisk often until cocoa is fully incorporated and mixture is warm and smooth. Remove from heat; stir in vanilla, liqueur and vodka.
• Carefully pour mixture into heatproof punch bowl. Serve immediately with whipped cream, chocolate chips and chocolate cookie straws.

Steps:

• Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.

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.

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.

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.