Mochafreeze Recipes

ICED MOCHA RECIPE

Steps:

• In a small pot, combine 2 tablespoons of the milk, sugar, and cocoa powder. Heat over medium heat, whisking constantly, until mixture begins to simmer and is well-combined and smooth.
• Remove from heat and whisk in cold coffee, remaining 2 tablespoons of the milk, and optional heavy cream.
• Pour over a 16-ounce cup (or mason jar) of ice, top with whipped cream and chocolate syrup if desired, and enjoy.

SKINNY MOCHA FREEZE

Steps:

• In blender, place coffee and ice cubes. Cover; blend on high speed 10 to 20 seconds or until mixture is slushy.
• Add ice cream, milk, 2 tablespoons instant chocolate milk mix and vanilla. Cover; blend on high speed 20 to 30 seconds longer or until well blended. Sweeten to taste with sugar or sugar substitute. Pour into 3 glasses. Top each with whipped topping; sprinkle with instant chocolate milk mix. Serve immediately.

CREAMY BLENDED FROZEN MOCHA

Steps:

• Stir all ingredients together. You want it to taste a little too sweet, as it will taste less sweet once frozen. Sweetener amount will depend on the milk you use, your tastebuds, and the type of sweetener used. (You can use dates, banana, sugar, maple syrup, etc.) Freeze in an ice cube tray or in a few shallow plastic containers. Once frozen, pop out of the containers and blend on high. If your blender is not very powerful, you might have to let the coffee ice cubes thaw a bit first. Top with whipped cream (My healthy + dairy-free whipped cream recipe is linked earlier in this post) and chocolate syrup!View Nutrition Facts

FROZEN MOCHA ~ COSTCO'S MOCHA FREEZE COPY CAT RECIPE

Steps:

• Blend.
• Serve with a swirl of chocolate sauce.

MOCHA FREEZE

Steps:

• Warm 2 cups of milk and stir in sugar, coffee and cocoa until desolved.
• Combine remaining ingredients.
• Freeze until slushy (approx. 5 hours).

FROZEN MOCHAS

Steps:

• Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
• Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
• In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
• Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.