Hot Irish Mocha Recipes

BAILEYS MOCHA

Steps:

• Heat milk and half and half (or milk substitutes) in a saucepan or microwave until steaming, not boiling. Add all other ingredients. Stir.
• Top with whip cream and a drizzle of chocolate sauce. Enjoy!
• Combine all ingredients in a cup (or container with a lid). Stir or shake it up.
• Add cocktail ice cube (or whatever cubes you have).
• Top with whip cream. Enjoy!

IRISH MOCHA LATTE

Steps:

• Use a microplane grater to finely grate the chocolate. Very carefully, transfer the chocolate shavings to a bowl (be careful - they are so light, they will become airborne and dust your kitchen with particles if you make any sudden movements -- and DON'T SNEEZE).
• In a small saucepan, heat the milk over medium heat until just hot, but not boiling. Remove from heat and whisk the chocolate shavings into the hot milk until they dissolve. Add the hot coffee, sugar and Bailey's. Whisk until well combined and pour into individual mugs.
• Top with a little whipped cream and chocolate shavings if desired.

EASY IRISH CREME COFFEE BOMBS RECIPE

Steps:

• Prepare by placing a place in the freezer and lining a baking sheet or plate with parchment paper and placing it on your workstation.
• In a small microwave save bowl, melt the chocolate on high for 60-seconds. If not completely melted, continue in 15-30 second increments at a lower heat until melted.
• Stir to remove all lumps and heat only until just melted being careful not to burn the chocolate.
• Use a spoon to spread the melted chocolate into the cavity of the sphere silicone mold.
• Spread this in an even layer on the bottom and up the sides of the mold then repeat for all 6 molds.
• Place the mold into the freezer for 15 minutes.
• Once the molds are set, remove them from the freezer and gently remove each half-sphere from the mold placing them onto the frozen plate.
• Add ingredients for the "filling" including the brown sugar, coffee creamer, and whiskey into 3 of the spheres.
• Slightly melt or heat the edge of the remaining 3 halves and press them into place creating around. You can also use additional melted chocolate and pipe along the edge of the seam to secure.
• Store in the refrigerator or in an airtight container on the counter until ready to serve.
• To serve, place the bomb into a mug and pour hot brewed coffee over the top. Stir to combine ingredients as the chocolate melts.

HOT IRISH CREME MOCHA

Steps:

• In 3-quart saucepan, mix hot coffee, cocoa mix and powdered sugar until blended. Stir in half-and-half and syrup. Cook over medium heat about 5 minutes, stirring occasionally, until hot.
• Serve in mugs; top with whipped cream and chocolate shavings.

HOT HOT IRISH CREME MOCHA

Steps:

• 1. In a 3 quart sauepan or a large pot mix the coffe, cocoamix & sugar until well blended. Then stir in the half & half with the syrup. Cook over medium heat for about 5 mins. Make sure to stir occasionally until hot.
• 2. Then serve in mugs. Top with the whip cream & chocolate shavings.
• 3. Note: This is a good drink to use upany leftover coffee from the morning.

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.

HOT IRISH MOCHA

Steps:

• Add first three ingredients in a saucepan; stir until well blended and smooth.
• Add coffee and heat mixture on low, stirring constantly, until the cocoa and sugar are dissolved (do not bring to a boil).
• Stir in Grand Mariner and Bailey's Irish Cream.
• Heat over moderate heat, stirring constantly, until hot but not boiling.
• Pour into 6 coffee mugs.

HOT IRISH MOCHA

Steps:

• In a saucepan, combine the cocoa powder, the sugar, and the milk, stirring until the mixture is smooth. Add the coffee and heat the mixture moderately low heat, stirring, until the cocoa powder and the sugar are dissolved and the mixture is hot, but do not let it boil. Stir in the liqueur and the Bailey's, heat the mixture over moderate heat, stirring, until it is hot, but do not let it boil, and divide it among 6 heated mugs.