How To make Coffee Mocha Punch
Stephen Ceideburg 4 c Strong coffee, chilled
1 qt Chocolate ice cream
1 qt Vanilla ice cream
1 c Whipping cream, well-chilled
1/4 ts Salt
1/2 c Granulated sugar
1/4 ts Almond extract
1/2 ts Vanilla
1/2 ts Ground nutmeg
1/4 ts Ground cinnamon, optional
Pour chilled coffee into a punch bowl. Add walnut-sized chunks of ice cream. Whip cream, adding salt, sugar, almond extract and vanilla. Whip until soft peaks form. Fold into punch. Sprinkle with nutmeg and optional cinnamon. Per serving: 82 calories (5 percent from protein, 42 percent from carbohydrate, 53 percent from fat), 1 gram protein, 9 grams carbohydrate, 5 grams fat, 19 milligrams cholesterol, 37 milligrams sodium. Exchanges: 1/2 bread, 1 fat. Makes 10 servings Posted by Stephen Ceideburg
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Homemade Hot Mocha Recipe ☕
#EnjoyJavy #DrinkJavy #Coffee #JavyCoffee
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Starbucks Mocha Frappuccino copycat recipe using Javy Coffee
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Delicious coffee reimagined for ultra convenience. Javy is a liquid coffee concentrate that packs a punch. It allows you to make any style coffee that you want (hot or cold) in a matter of seconds. Unlike traditional instant coffees or on-the-go coffee drinks, Javy is a delicious artisan-roasted coffee jam-packed with incredible flavor.
One bottle packs 30 cups of your favorite coffee!
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Mocha Punch
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How to Make a Cafe Mocha at Home Without a Machine | Homemade Chocolate Latte with French Press
Learn how to make a cafe mocha at home without a machine! Sometimes called a mocha latte or a mochaccino, this delicious drink is basically a cross between a hot chocolate and a latte! Top with whipped cream and shaved chocolate to make this extra decadent.
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INGREDIENTS:
Mellow:
1/2 cup + 2 tablespoons half and half
2 teaspoons cocoa powder (I used cacao powder)
1/2 oz espresso, fresh or cold
1/2 ounce maple syrup
1/8 teaspoon pure vanilla extract
1 tablespoon heavy cream
Punchy:
3/4 cup half and half
3 teaspoons cocoa powder
4 teaspoons espresso, fresh or cold
2 1/2 teaspoons maple syrup
1/8 teaspoon pure vanilla extract
1 tablespoon heavy cream
For the aeropress:
Place a dampened paper filter into the filter basket and screw that onto the aeropress. Place 2.5 tablespoon of finely ground coffee into the chamber. Pour 1.25 ounces of 175 degree F or 79 degrees C water on top. Stir with the stir stick, and then plunge the aeropress down.
For the French Press:
Add 2 T of finely ground coffee to the canister of the French press. Pour 2 ounces or 1/4 cup of 190 degree F or 87 degree C water on top. Stir, and put the lid on but don’t plunge it down just yet. Let it brew for 4 minutes, and then simply plunge it down and pour out the coffee.
TIME STAMPS:
0:00 Intro
0:41 How to Make Espresso in an Aeropress
1:51 How to Make Espresso in a French Press
2:47 Mixing the Cocoa and Sweetener
4:19 Frothing the Milk
6:12 Finish the Drink
7:11 Outro
7:39 Bloopers
Autumn spiced mocha coffee
For more recipes and inspiration, head over to our Giesen Blog to see our autumn inspiration article! Also check other articles about roasting, sustainability, client experiences, and many other topics.
A MEXICAN MOCHA COFFEE
What do you need:
o Strong Coffee – or two shots of espresso
o Powdered Sugar
o Unsweetened Cocoa Powder
o Cinnamon
o Nutmeg
o Cayenne Pepper
o Heavy Cream
How do you make it:
Step 1: The first step for this recipe is mixing all the spices together into one cohesive mix. Once the ingredients are all mixed you can make your coffee base.
Step 2: For this recipe, you can use a double espresso or a strong coffee. It all depends on your preference, beans, roasts, and types of coffee.
Step 3: Now you can gently add the spice mix to the coffee and gently stir it.
Step 4: The last step is to add the heavy cream. Depending on your liking you can change the amount of heavy cream you add.
As a bonus, you can sprinkle some spice mix on top of the cream for a little bit of eye candy.
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