Marvelous Mocha Mix Recipes

Steps:

• In a large bowl, combine the first five ingredients. Divide mixture in half. Stir in vanilla to one portion and almond extract to the other. Store in airtight containers in a cool, dry place for up to 1 year. Yield: 14-16 batches (7-8 batches vanilla mocha mix; 7-8 batches almond mocha mix), about 3 cups total., To prepare beverage: Dissolve about 3 tablespoons mix in water; stir well. Top with whipped cream if desired.

Steps:

• 1. Add milk and coffee to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended.
• 2. Spoon half of the pudding mixture evenly into 4 dessert glasses. Crumble 2 cookies over each. Gently stir whipped topping into remaining pudding mixture; spoon evenly over desserts.
• 3. Top with remaining 4 whole cookies. Store in refrigerator. Substitute: you can also use chocolate chip cookies in place of the oreo's.

Steps:

• Beat pudding mix, milk and coffee in medium bowl with whisk 2 min. or until well blended.
• Spoon half the pudding into 4 dessert glasses; top each with 2 crumbled cookies. Stir COOL WHIP into remaining pudding; spoon over desserts.
• Top with remaining whole cookies.

Steps:

• Combine all ingredients together well.
• Add 2 tbsp to mug of boiling water.

Steps:

• In a large bowl, combine sugar, milk powder, creamer, cocoa and instant coffee. Mix together until well blended. Store in a sealed container.
• To serve, Heat a cup of water per serving (or milk, for a creamier taste.) Stir in 2 to 3 heaping teaspoons of cocoa mixture.

Steps:

• In a large bowl, mix together instant coffee, milk powder, chocolate drink mix, confectioners' sugar and powdered creamer. Store in an airtight container.
• To serve, place 4 tablespoons of mixture into a coffee mug. Stir in 1 cup boiling water.

Steps:

• Combine all ingredients; mix well. Store in an airtight container. To make one serving: Add 4-6 teaspoons mix to 3/4 cup boiling water; stir until dissolved.n

Steps:

• Beat milk, coffee and pudding mix with a whisk for 2 minutes and then spoon 1/2 into 4 dessert glasses.
• Crumble 2 cookies over each of the 4 glasses.
• Stir Cool Whip into the remaining pudding mixture and spoon over desserts.
• Top each dessert with the remaining cookie and enjoy!

Steps:

• combine first 5 ingredients in a heavy pan.bring to a full rolling boil -- over medium heat -- stirring constantly -- boil and stir for 4-5 minutes --
• remove from heat, mix in remaining ingredients, stir till marshmallows are melted.pour into an 8x8" pan -- lined with aluminum foil --
• refrigerate 2-3 hours till firm.
• remove foil and cut into squares.

Steps:

• Put all ingredients in a bowl and mix thoroughly.
• Store in an airtight container.
• For an individual cup, put 1/4 cup of the mix in a 10-12 oz mug with hot water.
• Stir and enjoy!

Steps:

• Heat the oven to 350 degrees F.
• In a bowl, combine 2 teaspoons of the instant espresso powder with the frosting.
• Let it stand for 30 minutes until the espresso granules have completely dissolved (yes, they will eventually dissolve!).
• In a bowl, mix the remaining espresso powder with the chocolate milk.
• Prepare the cake mix as directed, substituting the coffee flavored chocolate mix for the water.
• Pour the batter into 18 foil-line muffin cups until each is half full.
• Place a Kiss in the center of each cup.
• Spoon the rest of the batter on top of each Kiss to cover.
• Bake for 18 minutes, or until the cake springs back when touched (touch, don't poke!).
• Cool.
• Frost with the espresso-flavored frosting.
• If you want, you can garnish with some whipped cream and dust with cinnamon and cocoa for a cappuchino effect.

Steps:

• Heat oven to 400°F Grease bottoms only of 12 regular-size muffins cups with shortening or cooking spray, or line muffin cups with paper baking cups.
• In a medium bowl, Mix flour, cocoa, baking powder, and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chips. Divide batter evenly among cups.
• Bake 18 to 20 minutes or until toothpick inserted in the center comes out clean. When done, immediately move muffins from pan to cooling rack.

Steps:

• In a blender or food processor, combine the creamer, sugar, coffee granules and cocoa. Cover and process until fine. Transfer to an airtight container. Store in a cool, dry place for up to 1 year. Yield: 8 servings (2 cups total)., To prepare mocha coffee: Place 1/4 cup mix in a mug; add boiling water and stir until dissolved.