Mochaccino Recipes

A HEALTHIER MOCHACCINO

Steps:

• Pour coffee into an ice cube tray and freeze until completely frozen, 6 hours to overnight.
• Blend 2 coffee ice cubes, banana, sunflower seed kernels, protein powder, almonds, and cocoa together in a blender until smooth.

3-MINUTE MOCHACCINO

Steps:

• Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.
• Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.

EASY MOCHACCINO RECIPE

Steps:

• Pull two shots (2 ounces) of espresso using your espresso machine or stovetop espresso maker.
• Steam the milk using the steam arm of your espresso machine. If you don't have one, you can heat milk on the stove and then shake it in a mason jar.
• Mix the espresso and chocolate syrup together in your tall glass.
• Pour the milk on top and then spoon on your milk foam.
• Garnish with cocoa powder, chocolate chips, or chocolate syrup and enjoy!

MOCHACCINO MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and baking soda. In another bowl, beat the egg, buttermilk, oil, coffee granules and vanilla until coffee granules are dissolved. Stir into dry ingredients just until moistened., Spoon 2 tablespoons batter into greased muffin cups. Place a chocolate kiss in the center of each; top with remaining batter. Combine sugar and cinnamon; sprinkle over batter. , Bake at 425° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

MOCHACCINO CUPCAKES

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour thirty 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt. In a 2-cup glass measuring cup combine milk and coffee. Set aside.
• Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces.
• Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
• Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
• Using a pastry bag fitted with a star tip, pipe Coffee Buttercream onto cupcakes. Insert wafers. If desired, dust with additional unsweetened cocoa powder. Makes 30 (2-1/2-inch) cupcakes. Coffee Buttercream
• Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 3 tablespoons brewed coffee and the vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in additional brewed coffee until buttercream reaches spreading consistency.

MOCHACCINO LATTE

Steps:

• You will need a Braunstyle hand blender.
• Brew a pot of robust French Roast or Espresso style coffee. In a small sauce pan warm whole milk and add cocoa. Pour two large coffee cups 3/4 full. While milk is coming to a simmer use hand mixer on high speed to create froth and incorporate the cocoa. Once the "chocolate milk" has a nice foamy head, carefully pour milk into coffee cup spooning foam on top.
• Dust with cocoa

MOCHACCINO

Steps:

• combine in a mug,.