Mochaccino Low Fat Recipes

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.

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.

DIY FROZEN MOCHACCINO

Steps:

• Pour the coffee in an ice cube tray or popsicle tray, and freeze until firm, at least 6 hours or overnight. Add the frozen coffee cubes, milk, cocoa, maple syrup to taste and vanilla in a blender. Blend until smooth, placing some plain ice cubes if you want it thicker or a little water or milk if you want it thinner. Divide among 4 glasses, dust a little cocoa powder on top, and serve right away. Note: You can always keep the coffee frozen until you want a cup of frozen mochaccino, take a cup of amount of coffee cubes out, then blend with other ingredients together.

MOCHACCINO

Steps:

• Sprinkle gelatine over milk in blender container; let stand 1 minute. Add hot coffee; cover. Blend on medium speed 2 minutes or until gelatine is completely dissolved. Add remaining ingredients; cover. Blend on high speed 2 minutes.
• Pour evenly into 5 mugs or dessert glasses.
• Refrigerate 4 hours or until firm. Store leftover desserts in refrigerator.

MOCHACCINO

Steps:

• combine in a mug,.

MOCHACCINO BISCOTTI DUNKERS

Steps:

• PREPARATION.
• Whisk flour, sugar, cinnamon, baking powder, and baking soda together in a large bowl.
• Using an electric mixer, beat eggs into flour mixture, one at a time, on low spead until well mixed, scraping down the bowl once or twice.
• Beat in espresso and vanilla. Stir in chocolate chips (dough should be very thick).
• Cover with plastic wrap and chill until the dough is firm enough to be shaped (at least 30 minutes or overnight).
• FIRST BAKING.
• Preheat oven to 350°F Line 2 cookie sheets with parchment paper (optional) or cooking spray.
• Stir together the toppings (sugar, cinnamon, and cocoa) in a small bowl and set aside.
• On a lightly floured work surface, shape the chilled dough into squished logs that are bout 1 1/2 inch wide, 12 inches long, and 1/2 inch thick.
• Place the logs onto the prepared cookie sheets and dust with the topping.
• Bake until they are dry to the touch and light golden brown around the edges, about 25 minutes. Then let them cool off for at least 2 minutes on a rack.
• SECOND BAKING.
• Gently remove each log from the pan and put them on a cutting board. Slice the biscotti diagonally very thinly (about 1/4 inch thick). If the biscotti crumbles too much when you do this, but it back in the over for a few minutes so it will harden up. Also, try to slice them with one swift motion instead of a sawing action, so that the chocolate doesn't get smeared all over the place (presentation is key).
• Place the slices back onto the cookie sheet cut side down and back them for another 6 minutes.
• Remove them from the oven and flip the biscotti over (I find that flipping them individually by hand tends to be quickest and easiest).
• Bake them for 6 more minutes or until dry, and then place the biscotti onto the racks to cool.