MOCHA
If you have a coffee machine, treat yourself to a comforting, chocolatey mocha. You don't need to be a trained barista with our easy recipe
Provided by Kane Statton
Categories Breakfast, Brunch
Time 3m
Number Of Ingredients 4
Steps:
- Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
- Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.
Nutrition Facts : Calories 168 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
MOCHA COOKIES
Crisp on the outside, gooey on the inside, these mocha-flavored cookies from Pamela Jessen in Calgary, Alberta are the perfect treat for chasing away winter doldrums. Why not invite a friend over some snowy afternoon to share a plateful and a cup of coffee?
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 cookies.
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla., Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.
Nutrition Facts :
FLUFFY COFFEE AND WALNUT CAKE WITH MOCHA BUTTERCREAM
This light and fluffy coffee and walnut cake recipe is inspired by the classic British cake-but the mocha frosting takes it over the top.
Provided by Tara O'Brady
Time 2h
Yield Makes one 8"-diameter cake
Number Of Ingredients 20
Steps:
- Place a rack in middle of oven; preheat to 325°. Lightly butter three 8"-diameter cake pans and line bottoms with parchment paper rounds. Toast 2 cups (250 g) raw walnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown, 12-14 minutes. Let cool. Set aside 1 cup walnuts for serving.
- Meanwhile, cook ¾ cup (1½ sticks) unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 6-8 minutes. Remove from heat and immediately stir in ½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted. Set brown butter mixture aside.
- Pulse remaining 1 cup toasted walnuts in a food processor until coarsely ground (it should be the texture of panko). Transfer to a large bowl and whisk in 2 cups (250 g) all-purpose flour, 2¼ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking soda.
- Process 4 large eggs, 1¼ cups (250 g) sugar, 2 tsp. vanilla extract, and 1 tsp. instant espresso powder in food processor (no need to clean bowl) until mixture is lightened in color and thickened, about 30 seconds. Stir 2 Tbsp. whole milk into reserved brown butter mixture. With motor running, gradually stream brown butter mixture into egg mixture and process until combined. Add dry ingredients and process just until a smooth batter forms. Divide batter among prepared pans.
- Bake cakes, rotating pans front to back after 15 minutes, until puffed and just starting to pull away from the sides of pans and a tester inserted in the centers comes out clean, 20-22 minutes. Transfer pans to wire racks and let cakes cool 15 minutes. Run a small knife around edges of each cake to release from pan if needed. Turn out cakes onto racks and remove parchment paper; discard. Turn cakes right side up and let cool completely.
- Combine 8 large egg whites, 2¼ cups (450 g) sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. cream of tartar in the bowl of a stand mixer. Set over a medium saucepan filled with 1½" of simmering water (bowl should not touch water). Heat, stirring and scraping often with a heatproof rubber spatula, until sugar is dissolved and an instant-read thermometer registers 185°, 10-15 minutes.
- Fit bowl onto stand mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high, until meringue is shiny and stiff, 8-10 minutes. Beat in 1 tsp. vanilla extract.
- With mixer on medium speed, add 3 cups (6 sticks) unsalted butter, room temperature, cut into pieces, a piece at a time, mixing until incorporated before adding more. Once all the butter has been added, increase speed to high and beat 1 minute. Transfer buttercream in bowl to refrigerator and chill 30 minutes.
- Fit bowl with buttercream back onto stand mixer and add ¼ cup (21 g) unsweetened cocoa powder, sifted if needed, and 2 tsp. instant espresso powder. Beat on medium-low speed, scraping down sides as needed, until combined.
- Using a large serrated knife and long sawing strokes, remove tops of cakes to level if needed. Place a cake layer, right side up, on a cake stand or large plate. Using an offset spatula, spread ¼ cup buttercream over cake, working all the way to the edges. Place second cake layer, right side up, on top; spread another ¼ cup buttercream over cake, working all the way to the edges. Place third cake layer, cut side down, on top, and press lightly to adhere. Spread top and sides of cake with ½ cup buttercream in a thin, even layer. Chill, uncovered, at least 1 hour and up to 12 hours. (If chilling cake longer than 1 hour, cover remaining buttercream in bowl and chill. Bring to room temperature and beat again before using.)
MAKEOVER NUTTY MONKEY MALTS
Get all the flavor of a classic diner milkshake with only a fraction of the calories and fat. Flavored with peanut butter and bananas, this is one drink the kids will go crazy for! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 5m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- Place the milk, banana, malted milk powder and peanut butter in a blender. Cover and process for 10 seconds or until smooth. Add frozen yogurt. Cover and process 10 seconds longer or until blended. Stir if necessary., Pour into chilled glasses; garnish with whipped cream if desired. Serve immediately.
Nutrition Facts : Calories 203 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 190mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 3g fiber), Protein 8g protein.
NUTTY MONKEY MOCHA
Make and share this Nutty Monkey Mocha recipe from Food.com.
Provided by Mandy
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a 360ml (12oz) mug.
Nutrition Facts : Calories 45.5, Fat 1.2, SaturatedFat 0.6, Cholesterol 0.2, Sodium 52.2, Carbohydrate 8, Fiber 0.3, Sugar 4.2, Protein 0.7
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