Best Cinnamon Mocha Coffee From Taste Of Home Recipes

MOCHA MORNING DRINK

Steps:

• In a large saucepan, combine the coffee, cream, chocolate syrup and sugar. Cook and stir over medium heat until sugar is dissolved and mixture is heated through. Ladle into 6 large mugs. Stir with a cinnamon stick. Garnish with whipped cream if desired.

CINNAMON MOCHA COFFEE FROM TASTE OF HOME

Steps:

• In a coffeemaker basket - using a filter - combine the coffee grounds and ground cinnamon. Prepare 4 cups of coffee as directed on your coffee maker directions.
• As coffee is brewing, in a medium saucepan, combine the milk, sugar, cocoa and vanilla and cook over medium-low heat, stirring occasionally, for 5-7 minutes (till small bubbles appear on the sides of the pan) - DO NOT BOIL.
• Pour the hot milk mixture into four coffee cups/mugs, then add the cinnamon brewed coffee.
• Optional, garnish with cinnamon sticks and a dollop of whipped cream.

CINNAMON MOCHA CUPCAKES

Steps:

• In a small bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk, beating well after each addition. , Fill paper-lined muffin cups half full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes.

CINNAMON MOCHA COFFEE

Steps:

• Combine milk and cinnamon sticks in saucepan over low heat; bring to a simmer, then remove from heat.
• Add chocolate and whisk until metled.
• Then cover and let stand for 10 minutes to allow flavors to strengthen and blend.
• Bring milk mixture to simmer and add coffee, brown sugar and vanilla.
• Strain and pour into mugs.
• Top with whipped cream.
• Garnish with ground cinnamon or chocolate shavings (optional).

CINNAMON MOCHA COFFEE

Steps:

• In a small bowl, combine coffee grounds, cinnamon and nutmeg; pour into a coffee filter of a drip coffeemaker. Add the water; brew according to the manufacturer's directions.
• In a large saucepan, combine the milk, chocolate syrup and brown sugar. Cook over low heat until sugar is dissolved, stirring occasionally. Stir in the vanilla and brewed coffee. Ladle into mugs; garnish with whipped cream if desired.

CAPPUCCINO CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add warm milk, buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a floured surface. Roll into an 18x12-in. rectangle; brush with butter. Combine brown sugar, coffee granules and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. Bake 22-28 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat icing ingredients until smooth. Spread over rolls. Serve warm.