Best Cinnamon Mocha Sundaes Recipes

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CINNAMON MOCHA BISCOTTI



Cinnamon Mocha Biscotti image

Delicious Italian Biscotti recipe that tastes like a cup of fresh cappuccino. Great as a Christmas gift too. Just wrap a biscotto in cellophane and tie with a bow.

Provided by Steve P.

Categories     Dessert

Time 1h

Yield 12-13 Large Biscotti

Number Of Ingredients 13

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup brown sugar, firmly packed
1/2 cup white sugar
1 tablespoon instant espresso or 1 tablespoon instant coffee granules
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup chopped pecans
1/2 cup miniature semisweet chocolate chips
1/2 cup cinnamon baking chips (If cinnamon chips are unavailable in your area, use an additional 1/2 cup miniature chocolate morsel)

Steps:

  • Preheat oven to 325°F on convection bake setting.
  • note that if you do not have a convection oven setting baking times will have to be increased a bit at all stages in the recipe.
  • Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add vanilla and mix briefly.
  • Add flour, baking powder, salt and cinnamon and mix until well blended.
  • Fold in pecans, chocolate morsels and cinnamon chips.
  • Line a baking sheet with parchment paper.
  • Scoop dough out onto paper and form into a large rectangle, ¾-inch thick.
  • Bake 25 minutes, or until firm.
  • Remove from oven and cool 10 minutes.
  • Use a serrated knife to cut the dough into ½-inch thick slices.
  • Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
  • Turn and bake 8 minutes more.
  • Remove from oven and cool completely on wire racks before storing in an airtight container.

CINNAMON MOCHA CUPCAKES



Cinnamon Mocha Cupcakes image

Like to end a meal with a little something sweet? These chocolate cupcakes will do the trick for family and friends. This dessert is fast and fuss-free. - Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 cupcakes.

Number Of Ingredients 15

1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 cup strong brewed coffee, room temperature
3 tablespoons buttermilk
1 cup chocolate frosting
3/4 teaspoon instant coffee granules
1 teaspoon hot water

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.

Nutrition Facts : Calories 325 calories, Fat 13g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 391mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON MOCHA LATTE



Cinnamon Mocha Latte image

Make and share this Cinnamon Mocha Latte recipe from Food.com.

Provided by Hadice

Categories     Beverages

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

2 -3 ounces espresso, freshly steamed
1 1/2 cups milk
1 teaspoon cinnamon, ground
1 teaspoon brown sugar
1 teaspoon white sugar
2 tablespoons chocolate syrup
whipped cream, for topping

Steps:

  • Evenly distribute chocolate between two coffee mugs. I like to be very generous.
  • Steam milk, cinnamon and sugars until temp reaches between 150-160 degrees.
  • Pour evenly into mugs.
  • Steam espresso and pour about an ounce (or more if you like) into each mug.
  • Stir and top with whipped cream.
  • Garnish with cinnamon sugar if desired.

Nutrition Facts : Calories 202.7, Fat 8.4, SaturatedFat 4.9, Cholesterol 26, Sodium 159.3, Carbohydrate 25.5, Fiber 1.1, Sugar 10.6, Protein 6.9

CINNAMON MOCHA SHEET CAKE



Cinnamon Mocha Sheet Cake image

Moist, rich, and chocolatey, flavored with cinnamon and espresso coffee. I first made this when I was 14 and it was gone in no time! It's still a family favorite!

Provided by hobbyzu

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h48m

Yield 32

Number Of Ingredients 18

1 cup butter
⅓ cup unsweetened cocoa powder
1 cup water
2 tablespoons instant espresso powder
1 cup white sugar
1 cup brown sugar
2 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup milk
2 eggs, lightly beaten
¼ cup butter
3 tablespoons unsweetened cocoa powder
3 tablespoons strong brewed coffee
½ teaspoon ground cinnamon
1 tablespoon milk, or more as needed
2 cups sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
  • Melt 1 cup butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
  • Combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. Pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. Mix until fully incorporated. Pour the batter into the prepared baking sheet
  • Bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. Cool the cake in the pan on a wire rack.
  • To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. Slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. Spread the icing over the cooled cake. For easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 27.9 g, Cholesterol 29.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 4.8 g, Sodium 98.8 mg, Sugar 20.9 g

CINNAMON MOCHA COFFEE



Cinnamon Mocha Coffee image

Most store-bought flavored coffees are expensive. Here's a special early-morning beverage you can make at home. The aroma of cinnamon and cocoa makes this mocha coffee hard to resist. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1/3 cup ground coffee (not instant coffee granules)
3/4 teaspoon ground cinnamon
1 cup 2% milk
2 to 3 tablespoons sugar
2 tablespoons baking cocoa
1 teaspoon vanilla extract
4 cinnamon sticks, optional
Whipped cream, optional

Steps:

  • In a coffeemaker basket, combine the coffee and ground cinnamon. Prepare 4 cups brewed coffee according to manufacturer's directions., Meanwhile, combine the milk, sugar, cocoa and vanilla in a saucepan. Cook over medium-low heat for 5-7 minutes or until small bubbles appear on the sides of the pan, stirring occasionally (do not boil). Pour hot milk mixture into four coffee cups, then add cinnamon-flavored coffee. Garnish with cinnamon sticks and whipped cream if desired.

Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 35mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

CREAMY CARAMEL MOCHA



Creamy Caramel Mocha image

Indulge in a coffeehouse-quality drink with this caramel mocha recipe. With whipped cream and a butterscotch drizzle, this treat will perk up even the sleepiest person at the table. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract, divided
1/4 cup Dutch-processed cocoa
1-1/2 cups half-and-half cream
4 cups hot strong brewed coffee
1/2 cup caramel flavoring syrup
Butterscotch-caramel ice cream topping

Steps:

  • In a small bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form., In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping., To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.

Nutrition Facts : Calories 220 calories, Fat 14g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 38mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

MOCHA ICE CREAM SUNDAES WITH COFFEE-CARAMEL SAUCE



Mocha Ice Cream Sundaes with Coffee-Caramel Sauce image

Categories     Coffee     Milk/Cream     Chocolate     Dessert     Raspberry     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 pint vanilla ice cream
1 pint coffee ice cream
1 pint chocolate ice cream
1 cup fresh raspberries
Coffee-Caramel Sauce
1 cup chilled whipping cream, beaten to peaks
1 tablespoon finely ground roasted coffee beans

Steps:

  • Arrange 1 scoop of each ice cream in each of 6 stemmed glasses. Sprinkle raspberries over ice cream. Pour about 3 tablespoons warm Coffee-Caramel Sauce over ice cream in each glass. Top with whipped cream. Sprinkle with ground coffee beans.

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