Chocolate Coffee Mix-from my mom’s recipe collection (not sure of the original source) 1/2 cup instant coffee (I’m sure espresso powder would be great as well!)1 1/2 cups powdered Coffeemate creamer (original flavor)1/2 cup Nesquik (powder)1/4 cup sugardash salt1/2 teaspoon nutmeg Mix all ingredients in a blender or food processor until well combined.To serve: use 1-3 heaping teaspoons per cup of boiling water. *Also tastes delicious with a little crushed peppermint thrown in the mix! **For gift-giving, I recommend making a double (or even triple!) batch since the recipe doesn’t yield very much
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Peppermint Mocha Cupcakes Makes 12 cupcakes | Preparation: Heat oven to 350 degrees F and line  wells of cupcake pan with cupcake liners. Chocolate cupcake recipe adapted from Alice Medrich for Scharffen Berger Chocolate Maker Ingredients: Cupcakes: 1 cup (4.5 ounces) all purpose flour 1 cup plus 2 tablespoons (7.3 ounces) sugar 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted and warm 2 large eggs ½  teaspoon  peppermint extract 1 tablespoon  instant coffee (recommended: Starbucks Via) 1/2 cup hot coffee 3/4 cup chopped peppermint Andes Peppermint Swiss Meringue Buttercream: 5 large egg whites 11/2 cup sugar 4 sticks unsalted butter, diced and softened 1/4 teaspoon salt 1 teaspoon peppermint extract Chocolate Pouring Sauce: 2/3 cups dark chocolate 2 tablespoons heavy cream 4 tablespoons powdered sugar, sifted 4-5 tablespoons water, warm Instructions: Cupcakes: 1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and peppermint extract and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the instant coffee and the hot coffee. Beat for 20-30 seconds until the batter is smooth. Fold in chopped peppermint Andes. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature. TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them. Peppermint Swiss Meringue Buttercream: Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium  high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms soft medium peaks; about 10-12 minutes). Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first-this is normal. Keep mixing and it will become even and smooth again. Add salt and peppermint extract and mix to combine. Chocolate Pouring Sauce: Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm. To Assemble Cupcake: Frost cooled cupcakes with buttercream frosting. Freeze frosted cupcakes for ten minutes.  Drizzle chocolate pouring sauce over frosting (reheat chocolate pour in microwave as needed to keep pouring consistency).  Sprinkle chopped peppermint Andes on chocolate sauce. Finish with a peppermint candy on top.
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Mocha Java 1 cup of strong coffee 2 tablespoons of semi sweet chocolate pieces 1 tablespoon of sugar 1/4 of a cup of light cream (or half-and-half) Combine the sugar, chocolate, and coffee in a small saucepan. Stir the mixture over a medium heat for 2 to 3 minutes, or, until the sugar has dissolved and the chocolate melted. Heat the cream in a separate small saucepan until steaming. Pour the coffee, sugar, and chocolate mixture into a coffee cup, and then add the hot cream.
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Starbucks’s White Chocolate Mocha 2/3 cup of whole milk 6 tablespoons of white chocolate chips Coffee Whipped cream Add the milk and white chocolate chips to a saucepan and heat until the chocolate is melted. Make the coffee in an espresso machine, and then pour half of the milk and chocolate mixture into a coffee mug. Fill the rest of the mug with coffee, and top with whipped cream.
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Mocha Coffee Ingredients 1 cup hot brewed coffee 1 tablespoon unsweetened cocoa powder 1 tablespoon white sugar 2 tablespoons milk Directions Pour hot coffee into a mug. Stir in cocoa, sugar and milk.
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Starbucks Peppermint Mocha Ingredients3 tablespoons powdered baking cocoa (I used Ghirardelli-sweet ground chocolate and cocoa powder)3 tablespoons warm water1 1/2 tablespoons peppermint syrup (do not use extract- you can buy a very large bottle of syrup at Starbucks for $7) or 1 1/2 tablespoonscreme de menthe4 ounces espresso (see note below on how to make if you are unfamiliar)12 ounces steamed milk (I use Fat Free)whipped creamred sugar crystals Instructions Combine 3 Tbsp Baking Cocoa with 3 Tbsp warm water to make into a rich syrup. Pour into a 16 ounce mug. Add Peppermint syrup. Steam milk and add to remainder of cup. Garnish with whipped cream and sugar crystals. Note: To make espresso (for 2 servings of this recipe) for those who do not know how, follow the directions below. Don’t let the thought scare you it is almost as easy as making regular american coffee- it just takes a little practice. Buy a $30 machine (Mr. Coffee ECM250 is good). Put water into carafe up to band and put into machine. Put coffee (any kind of finely ground) into filter head and pack down well. Turn on and brew until carafe fills to 4 cup line that way there is still enough water in machine to steam milk. Switch to steam mode and steam milk (if you do not have a frothing pitcher a 12 oz ceramic mug will work filled half way with milk but takes 2 fill ups to make one serving of this recipe). Follow recipe and enjoy!
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Cinnamon-Spiced Mocha FloatsFood & Wine August 2002Yield: 43/4 cup boiling water1/2 cup finely ground espresso (1 ounce)1/4 cup plus 1 1/2 tablespoons granulated sugar1 teaspoon cinnamon, preferably Vietnamese (see Note), plus more for sprinkling2 ounces bittersweet or semisweet chocolate, coarsely chopped1 cup heavy cream1/4 teaspoon pure vanilla extractChilled club soda1. In a glass measuring cup, pour the boiling water over the espresso. Cover the measuring cup with a small plate and let steep for 10 minutes. Strain the espresso through a paper filter into a small saucepan.2. Whisk 1/4 cup of the sugar and 1 teaspoon of the cinnamon into the espresso and bring to a boil. Reduce the heat to moderate and simmer for 1 minute. Remove the saucepan from the heat, add the chocolate and, using a wooden spoon, stir until smooth. Using a rubber spatula, scrape the mocha mixture into a small bowl and let cool to room temperature, stirring a few times.3. Meanwhile, in a large bowl, whip the heavy cream with the remaining 1 1/2 tablespoons of sugar and the vanilla until the cream holds soft peaks. Add the cooled mocha mixture and whip until the cream holds firm peaks. Cover the mocha cream and freeze until set, about 3 hours.4. Using a medium ice cream scoop, add 3 or 4 small scoops of the frozen cream to tall soda glasses. Add club soda and sprinkle cinnamon over the top. Serve at once with a straw and a long-handled spoon.Make Ahead: The mocha cream can be frozen for up to 2 days. Let it stand at room temperature for about 10 minutes before scooping.
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Mini Mochaccino Puddings Ingredients   4 cups milk 2/3 cup sugar 1/4 cup cornstarch 2 tablespoons unsweetened cocoa 1 tablespoon instant espresso powder 1/8 teaspoon salt 8 ounces bittersweet chocolate, broken up 1 tablespoon vanilla extract 1 cup heavy cream 2 tablespoons confectioners’ sugar ground cinnamon, to garnish Directions Whisk milk, sugar, cornstarch, coca, espresso powder and salt in a large saucepan until blended. Bring to a boil over medium-high heat, stirring often with a whisk and making sure to reach into corners of saucepan. Boil for 1 minute, whisking until thickened. Remove from heat; stir in chocolate and vanilla until chocolate is melted and mixture is smooth. Pour into twelve small espresso cups or other small glasses. Cover with wax paper; refrigerate at least 1 hour until firm. When read to serve, beat cream and confectioners’ sugar until very soft peaks form. Spread over tops of pudding and sprinkle with ground cinnamon.
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Café Mocha Cupcakessource: My Baking Addiction; cupcake recipe adapted from Ina GartenPrinter-Friendly Recipe For the CupcakesIngredients1 3/4 cups all-purpose flour2 cups sugar3/4 cups cocoa powder2 teaspoons baking soda1 teaspoon baking powder1 teaspoon kosher salt1 cup buttermilk, shaken1/2 cup vegetable oil2 eggs, at room temperature1 teaspoon pure vanilla extract1 cup freshly brewed hot coffee1 ½ teaspoon instant espresso granules Directions1. Preheat the oven to 350 degrees F. Line muffin tins with paper liners or spray with nonstick cooking spray.2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Add the 1 ½ teaspoons of espresso granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a rubber spatula.4. Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins.4. Bake for 18-22 minutes, or until a cake tester comes out clean. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely. For the frostingIngredients3 sticks unsalted butter, softenedpinch of fine grain sea salt2 teaspoons pure vanilla extract2 pounds confectioners’ sugar, sifted2 tablespoons unsweetened cocoa powder, sifted1 tablespoon instant espresso granules dissolved in 1 tablespoon warm water3-6 tablespoons heavy cream or milk Directions1. In a large bowl, sift together the confectioners’ sugar and cocoa powder; set aside.2. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar/cocoa powder mixture, and continue creaming until well blended.2. Add salt, vanilla, 2 tablespoons heavy cream or milk and espresso/water. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
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Mocha Frappuccino Recipe Ingredients 4 shots espresso1 cup milk2 cups ice1/4 cup sugar3 tablespoons chocolate syrup, plus more for toppingwhipped cream (fresh or from a can) For a weaker Frappuccino, use 2 shots espresso, 1 1/2 cups milk and (about half the amount of sugar) 2 tablespoons Method 1. Add warm espresso and sugar to blender. Blend until combined. Add milk, ice and chocolate syrup. Blend on high until ice is fine. 2. Serve topped with whipped cream and chocolate syrup. Make 4 regular sized frappuccinos or 2 giant (grande) ones
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Mocha Root Beer Floatmakes one float 3 small scoops vanilla bean ice cream (any variety)1 Tbsp chocolate syrup1 shot espresso (for coffee-free version, sub with more root beer)1 can or bottle of root beer – use as much as fills your glass – add more as you drink if you’d likeswirl of whipped cream – any variety 1 tall parfait/milkshake glass Directions: 1. Add vanilla ice cream2. Add chocolate syrup.3. Add espresso – or root beer. Add root beer until foams to top.4. Add whipped cream on top.
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