Chunk up the frozen banana into your blender.
Add the soymilk and the mocha.
Whir until the banana is smooth.
Serve cold.
Heat soy milk on stovetop (or Microwave) to hot but not boiling.
In coffee mug, add warm water to carob powder and instant grain beverage (or instant coffee) and mix well till dissolved.
Add the hot soymilk to the mug. Stir well until slightly frothy and enjoy your cozy cup of mocha. Sweeten with honey or a drop of maple syrup if you like!
So good.
In a large saucepan, bring water to a boil.
Remove from heat.
Add drink mix, sugar and coffee; stir until dissolved. Cover and refrigerate for 4 hours or overnight.
In a large bowl, mix together instant coffee, milk powder, chocolate drink mix, confectioners' sugar and powdered creamer. Store in an airtight container.
To serve, place 4 tablespoons of mixture into a coffee mug. Stir in 1 cup boiling water.
Place coffee, ice cream and Carnation Breakfast Essentials Drink in blender; cover. Blend until smooth.
Sift all ingredients together; Store in a nice 60 oz container.
To use: add 4 tbsp of mix to 8 oz of boiling/hot water.
Note: to the noob who left the one star review -- I know who you are so please stop stalking me with a new ID and grow up, huh?
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.
1.Bring water to a boil in a large saucepan; remove from heat and stir in chocolate drink mix, sugar, and coffee granules. Cover and refrigerate for 4 hour or overnight.
2.Pour chocolate mixture in a large punch bowl about 30 minutes before serving. Scoop vanilla and chocolate ice cream into the bowl, stirring until partially melted. Garnish with dollops of whipped topping and shaved milk chocolate.
*note. The author said that you could also use espresso granules if you like a stronger coffee flavor.
Put all ingredients in a blender and whirl away!
For the drink, add 2 heaping tbsp to a mug of hot milk, stir and enjoy!
In a blender, blend on high: milk, drink mix, non-dairy creamer, coffee for about 2 minutes.
Add ice and blend until smooth about 5 minutes.
Serve immediately and Enjoy.
In a large saucepan, bring the water to a boil; then remove from the heat.
Add the drink mix, sugar, and coffee; stir until dissolved.
Cover and refrigerate for 4 hours or overnight.
About 30 minutes before serving, pour into a punch bowl. Add the ice cream by scoopfuls; stir until partially melted. Garnish with dollops of whipped cream.
Place chocolate drink mix, milk, coffee, ice cubes, and oats in a blender pitcher. Run blender on smoothie cycle or liquefy for 20 to 30 seconds.
Bring water to a boil in a large saucepan; remove from heat and stir in chocolate drink mix, sugar, and coffee granules. Cover and refrigerate for 4 hour or overnight.
Pour chocolate mixture in a large punch bowl about 30 minutes before serving. Scoop vanilla and chocolate ice cream into the bowl, stirring until partially melted. Garnish with dollops of whipped topping and shaved milk chocolate.
In a bowl, mix the coffee granules, chocolate milk drink mix, dry milk powder, and cinnamon until thoroughly blended. Store in sealed container.
To use, mix 2 1/2 tablespoons of the mixture with 8 ounces of boiling water in a mug; stir to dissolve.
tandard and easy ice cream recipe and modified it to fit
hen cooled, frost with mocha frosting (recipe below).
Makes about 18
round 3-4 salted caramel mocha or hot chocolate beverages.
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