Time 5m Number Of Ingredients 4 Steps:
Brew espresso and chill in refrigerator or freezer. In a shaker pour espresso, vodka and Godiva Chocolate Liqueur over ice. Shake vigorously for about 30 seconds.Pour into a martini glass and serve cold. If you like a sweeter martini you can add chocolate syrup.
Number Of Ingredients 6 Steps:
Brew your espresso and mix hot chocolate. Leave time to cool completely or chill. Combine vodka, coffee liqueur, chocolate liqueur, espresso, and hot (now cool) chocolate in a shaker. Add 2-3 ice cubes. Shake for 30 seconds to 1 minute Strain into a martini glass and garnish with ground coffee, chocolate chips, or espresso beans. Serve immediately.
Time 5m Number Of Ingredients 6 Steps:
Stir the milk and syrup together in a shaker. Fill shaker three-quarters full with ice (about 1 3/4 cups, depending on the size of your shaker). Add espresso and Kahlua. Shake well to combine. Strain into a cocktail glass filled halfway with ice. Garnish with whipped cream and dust with cocoa powder. Sip and enjoy.
Time 10m Number Of Ingredients 7 Steps:
To prepare glasses, crush espresso beans in a small plastic bag using a rolling pin. Pour onto a small flat plate. Melt chocolate in a small bowl in microwave in 30 second increments, stirring in-between, until melted. Pour onto small flat plate. Take each glass and dip rim in melted chocolate then into crushed espresso beans. Take remaining melted chocolate and drip on inside of glass. This is an optional step but does lend more chocolate flavor to the cocktail. In a large pitcher or measuring cup, combine coffee, chocolate liqueur, cafe tequila, half n half and vanilla (or an orange flavored liqueur). Pour carefully into glasses. Garnish with whipped cream and sprinkle crushed espresso beans over top or carefully place several beans in center of whipped cream.
Time 2m Yield 1 serving(s) Number Of Ingredients 3 Steps:
Pour all the ingredients into a cocktail shaker with ice. Shake vigorously for 10 seconds and strain into a chilled martini glass.
Time 10m Number Of Ingredients 7 Steps:
Use a microplane grater to finely grate the chocolate. Very carefully, transfer the chocolate shavings to a bowl (be careful - they are so light, they will become airborne and dust your kitchen with particles if you make any sudden movements – and DON’T SNEEZE). In a small saucepan, heat the milk over medium heat until just hot, but not boiling. Remove from heat and whisk the chocolate shavings into the hot milk until they dissolve. Add the hot coffee, sugar and Bailey’s. Whisk until well combined and pour into individual mugs. Top with a little whipped cream and chocolate shavings if desired.
Time 5m Yield Makes 1 cocktail Number Of Ingredients 6 Steps:
Combine chocolate and sugar in a cocktail shaker. Pour espresso shot over chocolate mixture; stir until smooth. Add vodka and a few ice cubes. Shake vigorously several times, then strain into a chilled martini glass. Spoon over top a few tablespoons of heavy cream that’s been whipped just until silky and thick; stir with a toothpick to create streaks. Serve immediately.
Time 5m Number Of Ingredients 7 Steps:
- Place the cream, amaretto, Baileys, Kahlua and ice in the jug of a blender and blend until smooth. Pour evenly among serving glasses. Posh serving tip: Place the chocolate topping in a small plastic bag. Cut a small hole in 1 corner of the bag and drizzle the top of each drink with chocolate in a zigzag pattern. Drag a toothpick vertically through the zigzag pattern to create a slightly marbled effect, otherwise just line the glasses with it. The zigzag is easy and fun, though! See my photo.
Time 3m Number Of Ingredients 4 Steps:
Gather the ingredients. Combine the grated white chocolate and sugar in a small plate. Pour a bit of one of the liqueurs into another small plate. Then, dip the rim of the cocktail glass into the liqueur to wet it. Then, roll the wet rim of the glass into the chocolate and sugar mixture to finish the rimming of the glass . Pour the vodka and liqueurs into a cocktail shaker filled with ice. Shake well . Strain into the prepared glass.
Time 5m Number Of Ingredients 6 Steps:
Stir all ingredients together. You want it to taste a little too sweet, as it will taste less sweet once frozen. Sweetener amount will depend on the milk you use, your tastebuds, and the type of sweetener used. (You can use dates, banana, sugar, maple syrup, etc.) Freeze in an ice cube tray or in a few shallow plastic containers. Once frozen, pop out of the containers and blend on high. If your blender is not very powerful, you might have to let the coffee ice cubes thaw a bit first. Top with whipped cream (My healthy + dairy-free whipped cream recipe is linked earlier in this post) and chocolate syrup!View Nutrition Facts
Time 10m Yield 3 servings. Number Of Ingredients 6 Steps:
In a blender, combine the first five ingredients; cover and process until smooth. Drizzle sides of chilled glasses with syrup. Pour cream liqueur mixture into glasses. Serve immediately.
Yield 1 Number Of Ingredients 7 Steps:
Combine all ingredients in a high speed blender and blend until creamy and frothy. Transfer to a mug and enjoy! Shop Cacao Bliss and Collagen Peptides here!
Time 5m Number Of Ingredients 4 Steps:
Start by brewing your espresso coffee. I used a double espresso shot in this recipe. While the espresso is brewing, steam the milk. You can steam the milk with a steaming wand or heat it on the stove. In a tall glass, add a tablespoon of the chocolate sauce. Pour the hot espresso on top. Give the espresso and chocolate sauce a quick stir. Pour the steamed milk into the glass. Top this off with a serving of whipped cream. Finish the drink with a drizzle of chocolate sauce.
Yield 6 servings Number Of Ingredients 8 Steps:
In a small bowl, beat whipping cream until it begins to thicken. Add confectioners’ sugar and 1/2 teaspoon vanilla; beat until stiff peaks form. In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping. To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.
Number Of Ingredients 4 Steps:
In a blender, add the coconut milk, cocoa powder, maple syrup and espresso. Once everything has been blended, pour into mugs and enjoy.
Yield 36 Number Of Ingredients 7 Steps:
Line 9-inch square baking pan with foil. Spray foil with no stick cooking spray. Place chopped chocolate in large bowl. Set aside. Bring sweetened condensed milk and cream to simmer in medium saucepan on medium heat, stirring frequently with wire whisk. Pour over chopped chocolate. Let stand 1 minute. Whisk until chocolate is melted and mixture is smooth. Stir in coffee extract. Pour into prepared pan. Refrigerate 4 hours or overnight until firm. Cut into 36 squares. (May be made ahead. Store chocolate mixture, tightly covered, in pan in refrigerator up to 2 weeks. Bring to room temperature before cutting into squares.) To assemble chocolate on a stick, thread a marshmallow half and a chocolate square onto each lollipop stick. Wrap each hot chocolate on a stick in plastic wrap or small cellophane bag. (May be assembled up to 2 days ahead.) To serve, stir hot chocolate on a stick into 8 ounces hot milk.
More about “creamy mocha cocktail recipes”
Time 5m Yield 1 Number Of Ingredients 3 Steps:
Add Smirnoff Vanilla Flavored Vodka and Godiva Mocha Liqueur Shake Strain into a martini glass
