Best Chocolate Mocha Almond Cocktail Recipes

CHOCOLATE MOCHA ALMOND (COCKTAIL)

Chocolate Mocha Almond (Cocktail) image

Make and share this Chocolate Mocha Almond (Cocktail) recipe from Food.com.

Provided by loof751

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 ounces chocolate liqueur
1/2 ounce Amaretto
2 ounces milk
1/2 teaspoon instant espresso powder

Steps:

Mix all ingredients well, until espresso powder is dissolved.
Serve in a rocks glass over ice.

FLAVORED MOCHA DRINK MIX

Flavored Mocha Drink Mix image

I rely on vanilla and almond extracts to get two great flavors from one hot beverage mix. At Christmastime, you can package these fun mixes in pretty jars, decorative tins or holiday mugs to make great-tasting gifts. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Time 5m

Yield 1 serving per batch.

Number Of Ingredients 10

Ingredients

1-1/2 cups powdered nondairy creamer
1 cup sugar
1/2 cup instant coffee granules
1/2 cup baking cocoa
Dash salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
ADDITIONAL INGREDIENTS:
3/4 cup boiling water
Whipped cream, optional

Steps:

In a large bowl, combine the first five ingredients. Divide mixture in half. Stir in vanilla to one portion and almond extract to the other. Store in airtight containers in a cool, dry place for up to 1 year. Yield: 14-16 batches (7-8 batches vanilla mocha mix; 7-8 batches almond mocha mix), about 3 cups total., To prepare beverage: Dissolve about 3 tablespoons mix in water; stir well. Top with whipped cream if desired.

Nutrition Facts : Calories 105 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE MOCHA DUSTED ALMONDS

Chocolate Mocha Dusted Almonds image

I love to make recipes with nuts. These are chocolaty with a hint of coffee-elegant and addictive! I give them away as gifts; I've even made them for wedding favors. -Annette Scholz, Medaryville, Indiana

Provided by Taste of Home

Categories Appetizers Snacks

Time 25m

Yield 12 servings.

Number Of Ingredients 5

Ingredients

1 cup dark chocolate chips
2 cups toasted whole almonds
3/4 cup confectioners' sugar
3 tablespoons baking cocoa
4-1/2 teaspoons instant coffee granules

Steps:

Microwave chocolate chips, covered, at 50% power, stirring once or twice, until melted, 3-4 minutes. Stir until smooth. Add almonds; mix until coated., Meanwhile, combine remaining ingredients. Transfer almonds to sugar mixture; toss to coat evenly. Spread over a waxed paper-lined baking sheet., Refrigerate until chocolate is set. Store in an airtight container in refrigerator.

Nutrition Facts : Calories 270 calories, Fat 19g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 4g fiber), Protein 7g protein.

CHOCOLATE-Y ICED MOCHA

Chocolate-y Iced Mocha image

My favorite morning drink that isn't a diet disaster.

Provided by Linda T

Categories Drinks Recipes Coffee Drinks Recipes Mocha Recipes

Time 6m

Yield 1

Number Of Ingredients 5

Ingredients

1 ¼ cups cold coffee, divided
1 envelope low-calorie hot cocoa mix
ice cubes, or as needed
½ cup unsweetened almond milk
2 tablespoons sugar-free chocolate syrup, or more to taste

Steps:

Heat 1/4 cup coffee in microwave in a mug until warmed, about 30 seconds. Stir cocoa mix into the coffee until dissolved.
Fill a large glass with ice cubes. Pour 1 cup cold coffee and almond milk over the ice cubes; stir the cocoa mixture and chocolate syrup into the coffee and almond milk.

Nutrition Facts : Calories 104.7 calories, Carbohydrate 16.7 g, Cholesterol 2.9 mg, Fat 1.8 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 255.3 mg, Sugar 10.4 g

MOCHA ALMOND COOKIES

Mocha Almond Cookies image

Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 13

Ingredients

1/3 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon kosher salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1/4 cup finely ground blanched almonds
1 tablespoon milk
Confectioners' sugar, for coating

Steps:

In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture, then ground almonds; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll each ball in confectioners' sugar twice, letting each sit in sugar between coatings.
Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.