cocoa powder, 2 tablespoons of coffee powder, 2 tablespoons of brown
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.
lmonds and the tablespoon of coffee.
Beat the whites to
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.
Mix the cinnamon and nutmeg in with your coffee grounds. Prepare coffee using 5 cups of water as you normallty would would with your coffee maker.
In a heavy saucepan, combine milk, sugar and chocolate syrup. Cook over low heat, stirring often and making sure the milk does not actually boil. Once the sugar has dissolved, add the vanilla and brewed coffee to the milk.
Pour into cups.
Serve immediately.
using a very large bowl and a sifter (or a blender if you don't mind powder residue in your hair) sift all ingredients together at least twice.
Make sure and mix well with a plastic or wooden spoon.
To prepare, fill mug 1/3 full of this mixture and add freshly brewed coffee. From a press pot if possible.
Prepare your coffee first if you use creamer. This mixture is very dark and it will be hard to judge how much cream you need by color.
(to use as hot cocoa, substitute hot water for coffee).
In a medium micro-proof bowl, beat egg yolks, sugar, coffee powder and milk with a wire whisk or fork.
Microwave on High (full power) 3 to 4 minutes or just until slightly thickened and sugar dissolves, stirring once during cooking.
Place bowl in ice water 15 minutes to cool.
Meanwhile, line bottom and side of 2 1/2 to 3-quart bowl or souffle dish with ladyfinger halves, split sides up.
Brush with about 2 tablespoons Mocha Sauce.
Combine coffee, ice cream & creme de menthe in blender container & blend on low speed.
Spoon into sherbet or wine glasses & garnish ea serving w/a chocolate mint wafer or shaved chocolate.
Heat oven to 325 F.
Mix sour cream, coffee and vanilla in small bowl.
Melt chocolate and butter, stir in sugar.
Beat in eggs, one at a time (with electric mixer).
Beat in 1/2 cup flour, baking soda, cinnamon, baking powder and salt.
Add remaining flour alternately with sour cream mixture, beating thouroughly.
Pour into greased and floured 9-cup fluted tube pan.
Bake 60 min.
Cool.
Sprinkle with powdered sugar.
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9 inch pan.
In a large bowl, cream butter and sugar. Stir in cream cheese. Add eggs one at a time, then add the milk and mix until well blended. Sift together flour, baking powder, salt, cocoa and instant coffee powder. Stir in dry ingredients until smooth.
Spread evenly into prepared baking pan and bake in preheated oven for 25 to 30 minutes.
Melt chocolate chips in the microwave and spread over the top of the brownies. After the brownies are cool, cut into squares.
Chunk up the frozen banana into your blender.
Add the soymilk and the mocha.
Whir until the banana is smooth.
Serve cold.
Whip 1 cup whipping cream until stiff and blend with 1/4 cup sugar and 1 teaspoon of vanilla.
Fold in 2 ounces chopped or coarsely grated semi-sweet chocolate.
Fill regular sized cups with hot coffee and top each with 2 or 3 tablespoons of the flavored whipped cream.
Sprinkle each with a little more chopped semi-sweet chocolate, if you like.
This is enough topping for 8 to 10 servings of coffee.
Mix all ingredients in blender or food processor until powdered.
You can also use decaffeinated coffee.
Store in airtight container.
Put 2 rounded teaspoonfuls into a cup filled with hot water.
nuts, cocoa powder, cinnamon, and coffee crystals; set aside.
In
Preheat oven to 325.
Combine all ingredients except grated chocolate in a medium bowl.
Whisk until foamy and instant coffee has dissolved.
Pour into 6 individual custard cups.
Place cups in 13x9 baking dish and fill with hot water halfway up sides of cups.
Bake 55-60 minutes or until knife comes out clean.
Garnish with grated chocolate, if desired.
Serve warm or at room temperature.
lended.
Slowly add brewed coffee and vanilla, beat with a
ound cake pans for Chocolate Mocha Cake on cover. Or prepare
\" springform pan.
Caramel Mocha Filling In a large bowl
aper; grease paper.
Dissolve coffee in 1/2 cup boiling
nd cocoa, then yogurt and coffee mixture.
Beat egg whites