Best Mocha Hot Chocolate Recipes

MOCHA HOT CHOCOLATE

Steps:

• In a small saucepan, whisk the milk, cocoa, coffee and sugar (or substitute) until combined.
• Heat on medium, whisking occasionally for about 5 minutes or until it just comes to a simmer.
• Remove pan from heat and stir in the Irish Cream or Coffee Liqueur.
• Pour into glass mugs.
• In a small saucepan, heat extra milk on low until warm.
• Using a stick blender, blend until frothy or use coffee machine attachment if you have one.
• Spoon froth over the drinks and serve.

HAZELNUT MOCHA HOT CHOCOLATE

Steps:

• In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, nutella, liqueur, espresso powder and salt until smooth. Return to the heat; cook and stir until heated through. If desired, dip rim of mug into additional Nutella then hazelnuts. Pour drinking chocolate into mugs; top with whipped cream and drizzle with additional liqueur if desired.

FROZEN MEXICAN HOT CHOCOLATE MOCHA

Steps:

• Place all ingredients in a blender and puree until smooth. Taste and add additional cinnamon if desired (cinnamon can vary in strength, so I suggest you start with 1/2 teaspoon and go from there.) Pour into a large glass and top with whipped cream and sprinkle with additional cinnamon. Plop in a straw and serve.

MOCHA HOT CHOCOLATE

Steps:

• In a large heavy saucepan combine the cocoa powder, the sugar, the espresso powder, the vanilla, a pinch of salt, and 1 cup cold water and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the milk and the half-and-half, both scalded, and heat the mixture over moderately low heat, whisking, until it is hot, but do not let it boil. (For frothy hot chocolate, in a blender blend the mixture in batches until it is frothy.)

MOCHA-CINNAMON HOT CHOCOLATE

Steps:

• Whisk cream, 4 teaspoons brown sugar and 1 1/2 teaspoons espresso powder in medium bowl until stiff peaks form. Cover and refrigerate whipped cream.
• Bring milk and 2 cinnamon sticks to simmer in heavy large saucepan over medium-high heat. Add 6 tablespoons brown sugar, 5 tablespoons espresso powder and cocoa powder. Whisk to blend. Add chocolate and whisk until melted and smooth. Discard cinnamon sticks. Ladle hot chocolate into 4 mugs. Top with whipped cream. Sprinkle with nutmeg. Garnish with additional cinnamon sticks, if desired.

HAZELNUT MOCHA HOT CHOCOLATE

Steps:

• In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, nutella, liqueur, espresso powder and salt until smooth. Return to the heat; cook and stir until heated through. If desired, dip rim of mug into additional Nutella then hazelnuts. Pour drinking chocolate into mugs; top with whipped cream and drizzle with additional liqueur if desired.

HOT CHOCOLATE PEPPERMINT MOCHA

Steps:

• Put the tea kettle on and start boiling your water.
• Open 2 packets of your favorite brand of hot cocoa mix and dump 1 1/2 envelopes (could use all of it if you wish) in a large mug. (I recommend a good brand like Swiss Miss. A good Dutch chocolate is richer! And I use 1 1/2 envelopes to make it taste richer and more full-flavored.) Then add espresso powder and mix up with a spoon.
• Pour boiling hot water into the mug and stir until all is dissolved.
• Add several drops of the peppermint extract and stir.
• Serve with any topping you like. For instance, whipped cream, a peppermint candy cane, shaved chocolate, marshmallows, etc. Enjoy!
• Variation: To make it a little richer and creamier, use milk instead of boiling water. Also, don't forget this can be made for diabetics! Buy a sugar-free hot cocoa mix. They are out there and are very good! You may just have to dispense with all the toppings... but just a bit of whipped cream won't hurt. ;-) Anyway, I found this to be MUCH less expensive than and much tastier than the McDonald's counterpart... I like Mickey D's, but why spend $4 on a hot chocolate-peppermint-mocha?