Best Kahlua Mocha Recipes

MOCHA JAVA PIE WITH KAHLUA CREAM

Steps:

• Dissolve coffee granules in hot water. In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Add vanilla and coffee mixture. Fold in whipped topping. Spoon into crust., In a small bowl, dissolve coffee granules in milk. In a large bowl, combine milk mixture and pudding mix. Beat on high speed until pudding is thick. Fold in whipped topping. Spread carefully over cream cheese layer., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and Kahlua; beat until soft peaks form. Spread over pudding layer. Top with chocolate curls if desired. Refrigerate for 2 hours or until set.

MOCHA KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE

Steps:

• Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
• Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
• Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
• Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

KAHLúA-SPIKED FROZEN MOCHA LATTES

Steps:

• Whisk first 3 ingredients and pinch of salt in medium saucepan. Gradually whisk in 1 cup water, whisking until smooth. Cook over medium-high heat until sugar dissolves and mixture just begins to boil, whisking often, about 3 minutes. Remove pan from heat. Add 1 1/2 cups water and half and half; whisk to blend. Transfer to pitcher. Pour espresso mixture into ice cube trays, filling cubes almost to top (mixture will make about 45 ice cubes). Freeze espresso mixture in trays. DO AHEAD: Can be made 1 month ahead. Store espresso ice cubes in resealable plastic bag and keep frozen.
• Using electric mixer, beat cream, brown sugar, vanilla, and pinch of salt in medium bowl until peaks form. Cover; chill.
• Place 6 glass coffee mugs or other glasses in freezer 15 minutes. Working in 3 batches, place 14 espresso ice cubes and 1/4 cup Kahl&eucate;a in processor. Blend until thick and smooth, about 30 seconds. Divide between 2 chilled mugs; place in freezer. Repeat 2 more times with espresso ice cubes, Kahlúa, and chilled mugs. DO AHEAD: Can be made 1 hour ahead. Keep frozen.
• Spoon sweetened whipped cream atop frozen mocha lattes and serve.

KAHLUA MOCHA FRAPPE

Steps:

• 1. Starting with ice cubes 1st place in blender and crush a few seconds ... turn off blender.
• 2. Add remaining ingredients and blend until smooth ... approx 2 minutes.
• 3. Top with whipped cream and drizzled chocolate syrup (optional).
• 4. Makes 2-3 servings Remember, don't drink and drive !!

KAHLUA MOCHA

Steps:

• Combine Hot Chocolate Mix and coffee granules in a 1 quart glass measure.
• Stir in water and Kahlua.
• Microwave, uncovered, at HIGH 3 minutes or until heated.
• Hot Chocolate Mix:.
• Combine all ingredients.
• Store in an airtight container in a cool, dry place.

KAHLUA MOCHA CAKE

Steps:

• For Cake: Mix everything but chocolate chips with mixer for about 4 minutes.
• Fold in chocolate chips.
• Pour into greased Bundt pan.
• Bake at 350 for 55 minutes.
• For Sauce/Topping: Bring sugar, water and butter to a boil, boil for one minute.
• Remove from heat and stir in Kahlua.
• Pour 2/3 of sauce over cake BEFORE removing from Bundt pan.
• Turn out cake and slowly pour remaining sauce over top of cake (slow enough for it to soak into cake).