FROZEN MINT MOCHA COCKTAIL
Provided by Ayesha Curry
Categories main-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Pour the espresso into ice cubes trays and freeze for 4 hours or overnight.
- Put serving glasses in the freezer. Whip 1/2 cup of the cream and 1 tablespoon of the superfine sugar to soft peaks.
- In a blender, combine the espresso ice cubes, the remaining 1 cup cream and 1/4 cup sugar, and the ice cubes, milk, chocolate syrup, coffee liqueur and peppermint liqueur. Blend until smooth and creamy.
- Pour into the chilled glasses and top with whipped cream. Garnish with grated chocolate if using.
SKINNY MOCHA FREEZE
52% fewer calories • 81% less sat fat • 79% less fat than the original recipe. Revive with this 10-minute, cool cup of joe!
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 3
Number Of Ingredients 9
Steps:
- In blender, place coffee and ice cubes. Cover; blend on high speed 10 to 20 seconds or until mixture is slushy.
- Add ice cream, milk, 2 tablespoons instant chocolate milk mix and vanilla. Cover; blend on high speed 20 to 30 seconds longer or until well blended. Sweeten to taste with sugar or sugar substitute. Pour into 3 glasses. Top each with whipped topping; sprinkle with instant chocolate milk mix. Serve immediately.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 19 g, TransFat 0 g
FROZEN MOCHA MARBLED LOAF
This showstopping marbled dessert seems fancy, but it's really simple to prepare ahead of time and pop in the freezer. Frosty slices have a creamy blend of chocolate and coffee that's delightful anytime of year. -Cheryl Martinetto, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.
Nutrition Facts : Calories 490 calories, Fat 32g fat (18g saturated fat), Cholesterol 94mg cholesterol, Sodium 275mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.
FROZEN MOCHAS
Provided by Ree Drummond : Food Network
Categories beverage
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
- Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
- In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
- Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.
FROZEN MOCHA
Dutch process cocoa is the secret to rich chocolate flavor in this recipe, which may be frozen and scooped like ice cream or enjoyed as a frosty spoon drink. Although it takes just minutes to make, start the recipe one or two days in advance to allow for freezing time.
Provided by Food Network
Categories dessert
Time 12h20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine cocoa and sugar in a medium saucepan. Whisk in 3/4 cup of the water, a little at a time. Bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from heat and stir espresso powder and milk. Strain into a shallow pan. Freeze several hours until hard.
- Break the frozen mixture up with a fork and place the chunks in the bowl of a food processor. Add the remaining 1/4 cup of water and process until no lumps remain and the mixture is thick and slushy and lightened in color. Serve at once in goblets to be eaten with a spoon, or refreeze overnight and scoop like sherbet to serve.
GRANDE "APPASSIONATO MOCHA"
Provided by Food Network
Categories dessert
Time 12m
Yield 1 (16-ounce) drink
Number Of Ingredients 5
Steps:
- First, pour both espresso shots into the bottom of a cup. Add chocolate sauce and mix well. Add steamed milk until cup is 3/4 full, holding back foam. Top off with whipped cream and garnish with chocolate shavings.
MOCHA BAKED ALASKAS
Make these baked Alaskas ahead of time-you can torch the completed desserts and freeze them up to 24 hours before serving. -Kerry Dingwall, Ponte Vedra, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate, stirring occasionally, until completely cooled, about 1 hour., Meanwhile, slice pound cake horizontally into three layers. Cut cake into six 3-in. circles; brush tops with coffee (save remaining cake for another use)., Line six jumbo muffin cups with foil liners. Spoon ice cream into each. Top with ganache, spreading evenly. Place cake, coffee side down, over ganache, pressing gently. Cover and freeze until firm, about 3 hours., In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg white mixture reaches 160°, about 10 minutes. Transfer to a bowl. Add vanilla and salt; beat until stiff glossy peaks form and sugar is dissolved., Invert layered cakes onto an ungreased foil-lined baking sheet; remove foil liners. Immediately spread meringue over cakes, sealing to cover completely., Heat with a kitchen torch or broil 8 in. from the heat for 3-4 minutes or until meringue is lightly browned. Serve immediately.
Nutrition Facts :
FROZEN MOCHA CHEESECAKE
This dessert is oh so rich and handy to have in the freezer for unexpected company. I grew up with eight brothers who devoured a cake every day! That meant my mother and I spent many evenings in the kitchen...and we never heard of cake mixes back then! -Sharon Marskamp, St. George, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Combine crust ingredients. Press into the bottom of a 9-in. springform pan; set aside. , For filling, beat cream cheese in a large bowl until smooth. Gradually add milk and syrup. Dissolve coffee in water; add to bowl. Fold in whipped cream. Pour into crust; freeze at least 6 hours.
Nutrition Facts :
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