Crock Pot Mocha Hot Spot Recipes

SLOW COOKER PEPPERMINT MOCHAS

Steps:

• Make the peppermint syrup: In a small saucepan over medium heat, bring the water and sugar to a boil, stirring until sugar is dissolved (about a minute). Remove from heat and stir in the peppermint extract. Store in a glass jar in the refrigerator for up to 3 months.
• Make your peppermint mochas: In a 3-quart or larger slow cooker/Crock Pot, stir together the milk, espresso/coffee, chocolate chips, and peppermint syrup.
• Cook covered on low for about 2 hours, stirring occasionally to help distribute the melting chocolate, until steaming. You can also cook it on high for about an hour and fifteen minutes (depending on your slow cooker), stirring often - just watch it a little more carefully when the slow cooker is on high. Reduce heat to warm and keep covered once the mocha has heated to steaming.
• Serve in festive mugs, topped with whipped cream and a sprinkle of chocolate shavings.

SLOW COOKER MOCHA-RUBBED POT ROAST RECIPE

Steps:

• Prepare the mocha rub by mixing together the finely ground coffee, smoked paprika, black pepper, cocoa powder, Aleppo pepper (sub: sweet paprika), chili powder, ground ginger and salt in a small bowl. You won't use the entire batch if you're making a 2-pound roast. It stores well in an airtight container.
• Pat the beef roast dry with a paper towel. Spoon 3 to 4 tablespoons of the mocha rub mixture over the roast and rub it in well with your hands.
• Combine the brewed coffee, beef broth, onion, figs, and balsamic vinegar in a blender. Puree until liquified.
• Pour the liquid into the crock pot and place the roast gently on top.
• Cook for 5 to 6 hours on low.
• Remove the meat and shred with two forks. You can then boil the liquid until it reduces and thickens or simply serve as is. Adjust seasonings with salt and pepper to taste.

SKINNY SPICED CROCK POT MOCHA RECIPE

Steps:

• Ideal slow cooker size: 1-1/2-Quart.
• Combine the dry milk powder, water, coffee, sugar and chocolate syrup in a slow cooker.
• Stir with a whisk until blended.
• Add the cinnamon stick, cloves and anise extract and stir again.
• Cover and cook on HIGH for 1 to 2 hours, until steaming hot.
• Fish out the cinnamon stick and cloves and discard them.
• Stir and ladle into coffee cups.
• Top with a little dollop of whipped cream and sprinkle of cinnamon if desired.

MOLTEN MOCHA CAKE

Steps:

• Whisk together first four ingredients. In another bowl, whisk together flour, cocoa, coffee granules and salt; gradually beat into egg mixture. Transfer to a greased 1-1/2-qt. slow cooker., Cook, covered, on low until a toothpick inserted in center comes out with moist crumbs, 2-1/2 to 3 hours. Serve warm. If desired, serve with ice cream and raspberries.

HOT MOCHA

Steps:

• In a small mug or coffee cup, mix the cocoa and Sweet'N Low together. Add a few tablespoons of the coffee and stir until the cocoa is completely dissolved. Pour in the remaining coffee.
• Foam the milk. Spoon a generous amount over the hot mocha. Garnish with a pinch of cocoa powder, if desired.