Cocoa Mocha Spice Mix Recipes

HOMEMADE MOCHA MIX

Steps:

• In a medium-sized bowl, combine powdered milk, sugar, instant coffee, cocoa powder, and salt.
• Add vanilla. I used a fork to combine well with the mix.
• Add the chopped chocolate and mix.
• Place all the mix into an airtight container.
• To Prepare a Cup of Hot Mocha
• Dissolve 3 tablespoons mix into a mug of boiled water; stir well. Add whipped cream if desired.

SPICY MOCHA MIX

Steps:

• Stir all ingredients until completely mixed. Store in tightly covered container at room temperature up to 6 months.
• For each serving: Place 2 to 3 teaspoons mix in cup or mug and fill with 2/3 cup boiling water; stir. Top with whipped cream if desired. For 6 servings, place 1/4 to 1/3 cup mix in heatproof container and add 4 cups boiling water.

MEXICAN MOCHA RECIPE (MEXICAN COFFEE)

Steps:

• In a small bowl, mix the dry ingredients together.
• Pour the coffee in a large mug, stir in the cocoa mix, until smooth. Then add cream to taste.
• I usually like to make a larger batch of the Mexican Mocha Mix so I can make them quickly when needed. See batch instructions below.

MAYAN MOCHA POWDER

Steps:

• Mix nonfat dry milk powder, instant coffee granules, sugar, cocoa powder, pumpkin pie spice, cinnamon, and ground red pepper in a bowl until thoroughly combined. Store in an airtight lidded container or a resealable plastic bag.

SPICY MOCHA

Steps:

• Combine the milk, chilies, and cinnamon sticks in a heavy large saucepan. Bring to a simmer over high heat. Remove from the heat. Cover and steep for 15 minutes. Whisk in the espresso, sugar, and 1 cup of cocoa powder. Bring the hot chocolate to a simmer, whisking often. Discard the chilies and cinnamon sticks.
• Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend. Add the cream and whisk until the mixture is thick.
• Ladle the hot chocolate into 8 mugs. Spoon the chocolate whipped cream atop and serve immediately.