Best Cocoa Coffee Recipes

CHOCOLATE CHIP COFFEE CAKE WITH COCOA CRUMBS

Steps:

• Combine the flour, brown sugar, cocoa powder, cinnamon, and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

COCOA COFFEE MILKSHAKE

Steps:

• In a blender, combine ice cream, milk, vanilla, hot chocolate mix and instant coffee. Blend until smooth. Pour into glasses and serve.

COFFEE AND COCOA STEAK RUB

Steps:

• In a pie plate or bowl, combine coffee, cocoa powder and cinnamon. Set aside.
• Rub the steak with olive oil, then sprinkle with the salt and pepper.
• Coat the steak with the coffee-cocoa mix, pressing it into the meat.
• Grill to your preferences.

CREAMY HOT COCOA COFFEE

Steps:

• In a small saucepan, whisk together the cocoa mix, coffee, cream and rum extract until cocoa is dissolved.
• Heat through.
• Top each serving with whipped topping and sprinkle with cinnamon if desired.

COFFEE-COCOA RUB FOR BRISKET RECIPE - (3.8/5)

Steps:

• Mix well. Generously salt the brisket (or salt to taste), then apply the rub.

SUPER-DUPER COCOA-RIFIC COFFEE MALT!

Steps:

• Put the malted milk powder, cocoa, instant coffee, and sweetener in a tall glass. Add 2 ounces of hot water, and stir until ingredients have completely dissolved. Add 5 ounces cold water.
• Add soymilk, creamer, and ice, and stir well. Finish with whipped topping, if using. AWESOME!

CINNAMON COFFEE COCOA

Steps:

• In bowl mix all ingredients.
• Place in sealed container for up to six months.
• To Use: Add 2-3 tbs to a large mug of hot water.

COFFEE AND COCOA RUB

Steps:

• Mix all. Makes 1/2 cup as written. Might double except for sugar.

CINNAMON COFFEE COCOA MIX IN A JAR

Steps:

• Combine all ingredients and pour into an airtight jar.
• Instructions for gift giving.
• CINNAMON COFFEE COCOA.
• 1 cup hot water.
• 2-3 tablespoons cinnamon coffee cocoa mix.
• stir well and enjoy!
• Please use within 6 months -- .

BANANA, COFFEE, CASHEW, AND COCOA SMOOTHIE

Steps:

• Using smoothie or ice crush setting, purée banana, dates, coffee, cashews, oats, cocoa powder, cardamom, salt, and 1/2 cup ice in a blender until smooth.

STRAWBERRY COFFEE CAKE WITH COCOA CRUMBS

Steps:

• For the crumb topping: Combine the flour, brown sugar, cocoa powder, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the strawberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely.
• For the glaze: When the cake is cool, whisk the confectioners' sugar and milk together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

CINNAMON COFFEE COCOA MIX IN A JAR

Steps:

• 1. Combine all the ingredients and pour into an airtight jar.
• 2. Instructions for gift-giving: Cinnamon Coffee Cocoa 1 cup hot water 2 to 3 tablespoons Cinnamon Coffee Cocoa mix Stir well. Enjoy! This yields 40 servings. Please use within 6 months.

COCOA MOCHA COFFEE

Steps:

• Mix all ingredients with boiling water in your favorite mug.
• Adjust ingredients more or less to suit your tastes.
• Enjoy!

COCOA COFFEE

Steps:

• Pour hot coffee into your cup.
• Stir in 1/2 packet of hot cocoa mix.
• Top with marshmallows (optional).
• Enjoy.

ICED COCOA-COFFEE

Steps:

• Combine the cocoa, instant coffee, cinnamon and brown sugar.
• Add hot water and mix well till the sugar has dissolved completely.
• Cool.
• Add chilled milk and mix well.
• Chill for an hour or so.
• Just before serving, add some cream, vanilla essence and cinnamon and blend till frothy.
• Enjoy served in tall glasses.

COFFEE EXTRACT COCOA PECAN BROWNIES

Steps:

• Preheat oven to 325 degrees F.
• Combine the melted butter and sugar in a mixing bowl. Blend well until smooth. Add the salt, vanilla, coffee, and cinnamon, and blend until smooth. Add the eggs, 1 at a time, and mix until smooth. Combine the cocoa powder and flour, and sift. Add the cocoa-flour mixture to the butter mixture and to form a batter. Add 1/2 of the nuts and blend well.
• Grease a 9 by 13-inch baking dish. Pour the batter into the dish. Sprinkle the surface with the remaining 1/2-cup of nuts. Bake for 35 to 45 minutes.

HG'S SUPER-DUPER COCOA-RIFIC COFFEE MALT

Steps:

• Put all dry ingredients in 16 oz. glass. Dissolve in 2 oz. hot water. Add 5 oz. of cold water and a LOT of crushed ice (or cubes). Top off with soy milk and Coffee-mate.

CINNAMON COCOA COFFEE

Steps:

• Mix all ingredients together.
• Store in airtight container no longer than 6 months.
• For one serving: 1 cup hot water and 2 to 3 tablespoons coffee mix.

COCOA-MOCHA, SUGAR FREE INTERNATIONAL COFFEE

Steps:

• Uses 2 large mixing bowls and blender.
• Take one cup of splenda and put in blender already running on High.
• Keep blender covered and do not breathe!
• Change to pulse and keep pulsing until sugar substitute is powdered.
• put splenda in large mixing bowl.
• Mix loosely together with rest of ingredients.
• after mixing loosely use mixing cup to place approximately one and one half cups of dry ingredients in blender at one time.
• vary between pulse and high, turning off and scraping sides of blender, until combined to a smooth light chocolate colored powder.
• (keep an eye on the blender so it doesn't overheat).
• Pour powder in clean mixing bowl and continue mixing dry ingredients in batches until done with all.
• Package in jars, ziplock bags, and original instant coffee container.

COFFEE-COCOA SNACK CAKE

Steps:

• Preheat oven to 350°F. Spray a 9-inch square baking pan with nonstick cooking spray with flour. Line the pan with parchment or aluminum foil, leaving an overhang on opposite sides to lift the cake out after baking. Spray the parchment or foil with nonstick cooking spray with flour. Add the butter and sugar to a large bowl. Use a wooden spoon to cream them until smooth and light. Whisk in the eggs, one at a time, mixing well after each addition. Continue whisking until the batter is smooth and the sugar starts to dissolve, about 30 seconds. Add the vanilla and salt and whisk to incorporate. Sift the flour, cocoa powder, baking soda and baking powder over the batter then add all of the coffee. Gently whisk the batter until it is smooth and most of the lumps are gone. Transfer the batter to the prepared pan. Gently shake the pan to spread into an even layer. Bake for 40-42 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the cake cool for 20 minutes, then use the parchment or foil overhang to lift the cake from the pan. Set on the rack and let cool completely (you can also cut and serve when it's still slightly warm). Dust with confectioners' sugar before serving.