Best Spiked Mocha Recipes

Kahlúa-Spiked Frozen Mocha Lattes image

Provided by Abigail Johnson Dodge

Yield Makes 6 lattes

Number Of Ingredients 13

3/4 cup sugar
5 1/2 teaspoons instant espresso powder
4 teaspoons natural unsweetened cocoa powder
2 pinches of salt
2 1/2 cups water, divided
2 cups half and half
3/4 cup chilled heavy whipping cream
1 1/2 tablespoons (packed) golden brown sugar
1/2 teaspoon (scant) vanilla extract
3/4 cup Kahlúa or other coffee-flavored liqueur
Even easier: Instead of making whipped cream, try and organic all-natural aerosol whipped cream, like Clover Farms.
Special Equipment
Ice cube trays (enough to make about forty-five 1 3/4 x 1 3/4 x 1 1/4-inch ice cubes)

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.

Spiked Mocha image

Provided by Inspired Taste

Categories Beverage

Time 15m

Yield 1

Number Of Ingredients 7

1/2 cup hot strong coffee
1 teaspoon unsweetened baking cocoa
2 tablespoons (1 oz) chocolate liqueur
2 tablespoons (1 oz) rum and coffee liqueur
2 tablespoons (1 oz) half-and-half, warmed
2 tablespoons whipped cream
Additional unsweetened baking cocoa

Steps:

In large mug, stir coffee, 1 teaspoon baking cocoa, the chocolate liqueur, rum and coffee liqueur, and half-and-half.
Top with whipped cream and additional baking cocoa. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

Spiked Mocha Egg Cream image

Provided by Sandra Lee

Time 5m

Yield 1 serving

Number Of Ingredients 4

2 tablespoons chocolate syrup (recommended: Hershey's)
1 shot coffee liqueur (recommended: Starbucks)
3/4 cup cold milk
3/4 cup cold seltzer water

Steps:

In a 12-ounce glass, stir together chocolate syrup, coffee liqueur, and milk. Top with seltzer and stir. Serve immediately with straw.

Amaro-Spiked Mocha With Caramelized Brioche image

Provided by Zach Pollack

Yield Serves 2

Number Of Ingredients 15

2 tablespoons unsalted butter
1 slice brioche or Pullman bread, cut crosswise into 3/4-inch square strips
1/4 cup raw sugar
1 pinch kosher salt
1 cup whole milk
2 tablespoons heavy cream
1 1/2 ounces bittersweet chocolate (at least 70% cacao), finely chopped
1 1/2 ounces milk chocolate, finely chopped
1 tablespoon cornstarch
2 tablespoons unsweetened cocoa powder, plus more for serving
1 single shot espresso (about 1 ounce)
1 tablespoon sugar
1 pinch kosher salt
1 1/2 ounces amaro (preferably Nonino)
Whipped cream (for serving)

Steps:

Heat butter in a small skillet, preferably nonstick, over medium-low until it begins to foam. Add brioche and cook, turning occasionally, until golden brown on all sides, about 3 minutes total. Transfer to paper towels and let drain.
Wipe out skillet and sprinkle with sugar and salt; set over medium heat. Cook (undisturbed) until edges of sugar begin to melt, about 1 minute. Stir sugar, bringing edges in toward the center to prevent burned spots, and continue cooking until all sugar is melted and turns amber color, about 4 minutes. Add brioche and quickly turn to coat all sides in caramel, about 30 seconds. Transfer to a parchment-lined rimmed baking sheet and let cool.
Combine milk and cream in a 2-cup measuring glass. Pour 1/4 cup milk mixture into a small saucepan and add bittersweet chocolate and milk chocolate. Heat over medium-low, stirring occasionally, until chocolate is melted, about 2 minutes. Reserve remaining milk mixture.
Meanwhile, whisk cornstarch and 2 Tbsp. cocoa powder in a small bowl. Whisk in 1/4 cup reserved milk mixture, then whisk in remaining milk mixture.
When chocolate is melted, add cocoa mixture, espresso, sugar, and salt and cook, stirring often, until liquid begins to boil and thicken, about 4 minutes. Remove from heat and add amaro.
Divide mocha among mugs. Top with whipped cream and dust with cocoa powder. Serve with caramelized brioche.