ave it the perfect Starbucks iced mocha latte.
In a pitcher mix together the coffee, half-and-half, and the chocolate syrup. Chill in the fridge if you have time. Serve with ice.
I don't remember where this recipe came from, perhaps Todd Wilbert and his Top Secret Recipes.
Add all ingredients to blender and mix well.
Top with Redi-whip and chocolate syrup if desired.
This makes 1 large or 2 small drinks.
You can easily double this recipe for more servings.
In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve.
Combine the Splenda Granular, cocoa, and coffee in a small bowl.
Gradually whisk in boiling water, whisking until blended.
Stir in 1 cup fat free half and half.
Pour mixture into ice cube trays.
Freeze 8 hours.
Pour the remaining 1 cup half and half in blender.
Gradually add frozen mocha cubes, blending until smooth.
Serve immediately garnished with chocolate curls and frozen whipped topping.
f the bottom layer with Mocha Whipped Cream.
Place the
ire rack.
TO PREPARE MOCHA CREAM:
Combine water and
br>Serve with mocha sauce, if desired.
Mocha Sauce: In a
br>Meanwhile, to make the mocha ganache, bring cream to a
ompletely, use half of the Mocha Cream to frost the top
\" springform pan.
Caramel Mocha Filling In a large bowl
ompletely on wire racks.
Mocha Chocolate Cream Filling:
Whisk
lend, remaining flour.
For mocha dough, whisk flour, cocoa, baking
n wire rack.
For mocha icing, combine sifted powdered sugar
ire rack.
For the mocha glaze, combine chocolate, butter and
ompletely.
Meanwhile, for the mocha icing, combine powdered sugar and
oasted hazelnuts.---
For the mocha walnut ice cream tuffles: Replace
MOCHA PANNA COTTA:
Lightly coat
Beat cream cheese until smooth.
Gradually beat in sugar.
Stir in sour cream.
Measure 1/4 cup of mixture; set remaining aside. Stir in coffee and milk into 1/4 cup of mixture.
Drizzle 1 tablespoon of Mocha flavored cheese cake mixture onto crust.
Fold Cool Whip into reserved cream cheese.
Spoon onto crust.
Drizzle with remaining mocha flavored cheese mixture.
Draw a knife or spatula through mixture to form a pattern on top.
Refrigerate at least 2 hours.
Store leftovers in refrigerator.
ool completely.
Make the Mocha-Buttercream Frosting:
Dissolve instant