MOCHA COFFEE STARBUCKS - ALL VARIANT RECIPES
Starbucks Mocha Frappuccino
6 cups double-strength freshly brewed dark roast coffee
2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish
2 cups nonfat milk
Fill ice-cube trays with half of the brewed coffee and place in the freezer.
In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.
When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes.
Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture
evenly among them.
Dust the top with cocoa powder and serve.
White Chocolate Mocha
2/3 cup whole milk
6 tablespoons white chocolate chips
coffee
whipped cream
Add milk and chocolate chips to a saucepan or double broiler and heat until chips are melted.
Meanwhile make coffee in espresso machine, pour half of milk.
Add mixture to coffee mug and fill rest of the mug with coffee saving enough room for a dollop of whipped cream
Enough for two mugs.
You may also use Toranis™ White Chocolate Syrup.
Starbucks Peppermint Mocha
3 tablespoons chocolate syrup
11/2 tablespoons Peppermint Syrup (Starbucks or Toranis)
1 ounce espresso
12 ounces steamed or heated milk
Whipped cream
Red sugar sprinkles
Pour syrup into a twelve-ounce mug, add a shot of espresso, and Peppermint syrup.
Fill the remainder of the cup with steamed or heated milk. Garnish with whipped cream and red sugar sprinkles.
Starbucks Mocha Slush
6 cups double-strength freshly brewed dark roast coffee
2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish
2 cups non fat milk (2% or 1% if you prefer)
Fill ice-cube trays with half of the brewed coffee and place in the freezer.
In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa.
Cover and chill. When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes.
Fill 4 glasses with the crushed ice and divide the coffee cocoa mixture evenly among them. Dust the top with cocoa powder and serve.
Serves 4.
Starbucks Iced Mocha
Fill cup with ice pour in milk of choice (2%, skim, soy) add Hershey™ liquid chocolate (not the powdered stuff) drop in the espresso shots ( 1 or 2 ).
stir until chocolate is mixed in well top off with whipped cream.
How much milk, chocolate, and espresso you add will depend upon your taste preferences.
Experiment till you get the perfect ratio.
Starbucks Chocolate Fudge Squares with Mocha Glaze
1/2 cup unsalted butter, at room temperature (1 stick; see note)
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Glaze
1 generous cup powdered sugar
1 tablespoon unsalted butter, at room temperature
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup brewed double-strength coffee, preferably made from dark-roasted beans
Preheat oven to 350 degrees F.
Butter an 8-inch square baking pan.
To make fudge squares: In a large bowl, cream the butter with the sugar and egg.
In a small bowl, sift together the flour and baking powder.
Add to the butter mixture. Then add the melted chocolate, being careful not to over-beat.
Add the milk, vanilla and walnuts, stirring just to blend.
Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes.
Allow the cake to cool completely. Meanwhile, make glaze.
To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. Stir in the coffee and whisk until smooth.
Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.
