MOCHA SHAKE
Make and share this Mocha Shake recipe from Food.com.
Provided by ChrisMc
Categories Shakes
Time 3m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Blend coffee, milk, sugar, and salt.
- Add ice cream and syrup and blend until smooth.
ICED MOCHA FUSION SHAKE
A delicious and cold 'milkshake' using a mocha flavored coffee mix. Try making your own and see just how simple it is!
Provided by EUC
Categories Drinks Recipes Smoothie Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 48.3 g, Cholesterol 14.6 mg, Fat 4 g, Protein 6.2 g, SaturatedFat 2.4 g, Sodium 82 mg, Sugar 47.9 g
MOCHA MALTED SHAKE
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- Blend all ingredients in a blender until smooth.
MOCHA MILKSHAKE
A decadent iced coffee for a sunny afternoon. Serve in tall glasses for a retro treat
Provided by Sarah Cook
Categories Treat
Time 15m
Number Of Ingredients 4
Steps:
- Roughly chop 75g of the chocolate and put into a large jug with the coffee. Bring 300ml of the milk just to the boil, then pour over the chocolate and coffee mix, stirring to melt. Once melted, cool.
- Tip the cooled mocha milk into the blender with the ice cream and remaining milk. Blitz until blended, then pour into 4 tall glasses. Add an extra scoop of ice cream to each, if you like, then grate a little of the remaining chocolate on top.
Nutrition Facts : Calories 202 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.19 milligram of sodium
MOCHA MILKSHAKE
Make and share this Mocha Milkshake recipe from Food.com.
Provided by craigpell
Categories Shakes
Time 3m
Yield 2 Milkshakes, 2 serving(s)
Number Of Ingredients 6
Steps:
- mix coffee and hot water until coffee is dissolved.
- crush ice in blender.
- add all ingredients to blender.
- puree until smooth.
FROSTY MOCHA
Whip up these frothy shakes, flavored with chocolate, coffee, and a touch of malt, for a cool snack or after-dinner treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- In blender container, place all ingredients except ice; blend until well mixed.
- Add ice cubes a few at a time, blending well after each addition until smooth.
Nutrition Facts : Calories 120, Carbohydrate 22 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 17 g, TransFat 0 g
MOCHA MALTED
From Good Housekeeping Blend It!
Provided by Vicki Butts (lazyme)
Categories Ice Cream Drinks
Time 5m
Number Of Ingredients 4
Steps:
- 1. In blender, combine ice cream, milk, chocolate syrup, and malt powder and blend until mixture is smooth and frothy.
- 2. Pour into 2 tall glasses.
- 3. Each serving: About 297 calories, 7 protein, 39 carbohydrate, 13 total fat (8 g saturated), 43 mg cholesterol, 137 mg sodium.
MOCHA CAKE WITH MALTED SEMIFREDDO
Steps:
- Make cake:
- Preheat oven to 350°F. Oil a 15- by 10- by 1-inch baking pan and line bottom lengthwise with a large piece of wax paper, allowing a 2-inch overhang on each end.
- Stir together espresso powder and hot water in a heavy saucepan until coffee is dissolved. Add chocolate and melt over low heat, stirring, until smooth. Remove from heat and cool to room temperature.
- Beat together yolks, 1/3 cup sugar, and 1/8 teaspoon salt in a large bowl with a handheld electric mixer at moderately high speed until thick and pale, 5 to 7 minutes. Beat in melted chocolate.
- Beat whites with remaining 1/8 teaspoon salt in another large bowl with cleaned beaters until they just hold soft peaks. Gradually add remaining 1/3 cup sugar and beat until whites just hold stiff peaks. Stir one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
- Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch and springs back when gently pressed, 12 to 14 minutes. Cover cake with 2 layers of dampened paper towels and let stand in pan on a rack 3 minutes, then remove towels and cool completely. Loosen edges with a sharp knife.
- Sift cocoa powder evenly over top of cake and overlap 2 layers of wax paper lengthwise over cake. Invert a baking sheet over cake, then invert cake onto it, gently peeling off wax paper now on top.
- Lightly oil loaf pan and line with 2 (24-inch-long) crisscrossed sheets of plastic wrap, letting excess hang over all sides. Using outside of loaf pan as a stencil, cut a rectangle from cake to line bottom of pan. Cut another rectangle for top of cake. Cut 2 pieces of cake to line long sides of pan, then 2 more for short sides. Fit all cake pieces (except top piece) into pan, cocoa sides against pan, pressing gently to help adhere. Wrap top piece of cake in plastic wrap and cover cake in pan with plastic-wrap overhang, then freeze cake while making semifreddo.
- Make semifreddo:
- Beat together eggs and brown sugar in a metal bowl set over a saucepan of simmering water with electric mixer at medium speed until mixture registers 160°F on an instant-read thermometer, 6 to 8 minutes. Remove bowl from heat and chill mixture until cool, about 10 minutes.
- Mix together cream, vanilla, and malted milk powder in a separate bowl at low speed with electric mixer until powder is dissolved, then increase speed to moderately high and beat until it just holds soft peaks. Stir one third of cream into egg mixture to lighten, then fold in remaining cream gently but thoroughly.
- Assemble cake:
- Spoon semifreddo into cake-lined pan, spreading evenly and smoothing top, and cover with top piece of cake. Freeze, covered with plastic-wrap overhang, until firm, at least 8 hours.
- Before serving, let cake stand at room temperature 5 minutes. Unwrap plastic and invert cake onto a long platter, using plastic wrap to help pull cake from pan. Sift cocoa evenly over top to garnish, then top with chocolate curls and cut into 1/2-inch-thick slices. Serve immediately.
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