Spicy Mocha Recipes

SPICED MORNING MOCHA

Steps:

• Place the first four ingredients in a mug. Stir in hot milk until blended. Top with whipped cream; sprinkle with cinnamon.

SPICY MOCHA MIX

Steps:

• Stir all ingredients until completely mixed. Store in tightly covered container at room temperature up to 6 months.
• For each serving: Place 2 to 3 teaspoons mix in cup or mug and fill with 2/3 cup boiling water; stir. Top with whipped cream if desired. For 6 servings, place 1/4 to 1/3 cup mix in heatproof container and add 4 cups boiling water.

SPICY CINNAMON MOCHA

Steps:

• Add fresh grounds to coffeemaker. Sprinkle cinnamon over grounds, then brew a pot of coffee as normal.
• While coffee brews, add half and half to saucepan. Turn heat to medium low, and add cocoa powder, sugar, and cayenne pepper. Stir to dissolve. Let heat while coffee brews, making sure the half and half doesn't boil. Once it steams, remove from the heat and stir in vanilla.
• Pour half and half mixture into coffee cups, then pour cinnamon coffee over it. Top with whipped cream and a shake of cinnamon. Garnish with cinnamon sticks, if desired.

MAYAN MOCHA POWDER

Steps:

• Mix nonfat dry milk powder, instant coffee granules, sugar, cocoa powder, pumpkin pie spice, cinnamon, and ground red pepper in a bowl until thoroughly combined. Store in an airtight lidded container or a resealable plastic bag.

SPICY MOCHA

Steps:

• Steam milk with steam wand or heat milk on stove to 160°.
• Put chocolate, cinnamon and cayenne in your mug.
• Pull espresso shots or pour black coffee into mug.
• Pour milk into mug and stir.
• Sit back, put your feet up and enjoy!

SPICY MEXICAN MOCHA

Steps:

• Add the milk to a medium saucepan.
• Cut the Mexican chocolate tablets into sections and add to the pan.
• Add the cinnamon sticks and cook over medium-low heat stirring constantly. Cook until the chocolate has completely dissolved. Make sure that the milk does not reach the boiling point. Remove the pan from the stove if necessary to prevent boiling.
• Once the chocolate has melted remove from heat and add the ancho chili and cayenne powder and mix until well combined.
• While the chocolate is cooking brew 4 cups of coffee on your Mr Coffee® coffee maker.
• Pour the chocolate mixture into the cups, filling them only halfway. Then add the coffee to the cups and stir.
• Top with whipped cream and sprinkle some cinnamon powder and some additional chili powder over the whipped cream.
• You can also garnish them with a cinnamon stick.

SPICY HOT CHOCOLATE MOCHA

Steps:

• Place all ingredients, except the toppings, in a medium-sized saucepan and cook over medium-low heat, constantly whisking, for 2 to 3 minutes, or until heated through.
• Pour into two coffee cups or glasses and top with whipped cream, marshmallows, mini chocolate chips, chocolate syrup and caramel syrup.
• Serve.

SPICY MOCHA

Steps:

• Combine the milk, chilies, and cinnamon sticks in a heavy large saucepan. Bring to a simmer over high heat. Remove from the heat. Cover and steep for 15 minutes. Whisk in the espresso, sugar, and 1 cup of cocoa powder. Bring the hot chocolate to a simmer, whisking often. Discard the chilies and cinnamon sticks.
• Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend. Add the cream and whisk until the mixture is thick.
• Ladle the hot chocolate into 8 mugs. Spoon the chocolate whipped cream atop and serve immediately.

SWEET AND SPICY MOCHA HOT CHCOCOLATE

Steps:

• Place all ingredients, except the toppings, in a medium-sized saucepan and cook over medium-low heat, constantly whisking, for 2 to 3 minutes, or until heated through. Pour into two coffee cups or glasses and top with whipped cream, marshmallows, mini chocolate chips, chocolate syrup, and or caramel syrup.

SPICY MOCHA BRAISED SHORT RIB PASTA

Steps:

• Preheat a large fry pan or Dutch oven on medium heat. Add 1 tablespoon oil and then the short ribs. Brown meat nicely on both sides and then remove from pan.
• Add a little more oil if necessary and then add the onion. Sauté, stirring occasionally until the onions are nicely browned. Add the garlic and sauté for 2 minutes more stirring frequently.
• Now add the tomatoes to the pan and cook until most of the moisture evaporates (1-5 minutes depending on how juicy the tomatoes are).
• Add the coffee and the chipotle peppers and then scrape the bottom of the pan to remove any stuck on bits.
• If using a Dutch oven, add the meat back in and make sure that it is at least half covered (you may need to add a little water). Bring to a simmer, cover with a tight fitting lid and reduce heat to low. Check periodically to make sure that the liquid is still gently bubbling. Simmer for 2 hours or until meat is very tender. Flip half way through cooking process. **Alternatively, you can cook this in a slow cooker. Add the meat in single layer on the bottom of the slow cooker and then pour the sauce on top. Cook on low for 4 - 6 hours or until meat is very tender.
• Now remove the meat from the sauce and following the grain, tear into small pieces.
• Melt the chocolate and butter in a double boiler and stir together and then stir into the sauce until completely combined.
• Add the meat back into the sauce and then toss with the hot cooked pasta. Garnish with cheese and enjoy.

MEXICAN MOCHA RECIPE (MEXICAN COFFEE)

Steps:

• In a small bowl, mix the dry ingredients together.
• Pour the coffee in a large mug, stir in the cocoa mix, until smooth. Then add cream to taste.
• I usually like to make a larger batch of the Mexican Mocha Mix so I can make them quickly when needed. See batch instructions below.