Best 9 Cinnamon Mocha Parfaits Recipes

MOCHA PARFAITS

Steps:

• In a microwave-safe dish, heat 1/4 cup milk and coffee granules for about 30 seconds; stir until coffee is dissolved. Add remaining milk; mix well. , In a small bowl, beat the cream cheese, pudding mix and milk mixture until thickened., In parfait glasses, layer half of the pudding mixture, whipped topping and crushed cookies. Repeat layers. Top with whole cookies if desired.

MOCHA PUDDING PARFAITS

Steps:

• Add milk to coffee in large bowl; whisk until dissolved. Add dry pudding mix; beat 2 min. Stir in half the COOL WHIP.
• Spoon half the pudding mixture evenly into 6 parfait glasses or dessert dishes; sprinkle with chopped wafers. Cover with half the remaining COOL WHIP; top with layers of remaining pudding mixture and COOL WHIP.
• Refrigerate 1 hour.

CINNAMON MOCHA CUPCAKES

Steps:

• In a small bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk, beating well after each addition. , Fill paper-lined muffin cups half full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes.

CINNAMON MOCHA SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
• Melt 1 cup butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
• Combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. Pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. Mix until fully incorporated. Pour the batter into the prepared baking sheet
• Bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. Cool the cake in the pan on a wire rack.
• To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. Slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. Spread the icing over the cooled cake. For easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.

CINNAMON-MOCHA FUDGE BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, dissolve 1 teaspoon instant coffee in 2 tablespoons hot water. Add remaining Bar ingredients; stir until soft dough forms. Spread in pan. Bake 15 minutes; cool completely, about 10 minutes.
• In large bowl, dissolve 2 teaspoons instant coffee in 1/4 cup hot water. Add remaining Frosting ingredients; stir until smooth. Spread over bars. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

MOCHA MORNING BREAKFAST YOGURT

Steps:

• Stir Greek yogurt, honey, protein powder, instant coffee, cocoa powder, and cinnamon together in a bowl. Combine strawberries and raspberries in a second bowl.
• Layer ingredients into a glass in the following order: 1/3 cup yogurt, 1/2 cup berries, 1/3 cup yogurt, 1/2 cup granola, and 1/3 cup yogurt. Sprinkle with some granola and garnish with a piece of fruit. Fill a second glass in the same way with the remaining ingredients, reserving some granola and fruit for garnish.

CREAMY MOCHA CHOCOLATE AND RASPBERRY PARFAIT

Steps:

• To prepare the mousse, combine all ingredients in the bowl of a food processor and puree until creamy, about 2 minutes. Transfer the mousse to a bowl, cover, and refrigerate.
• To prepare the raspberry sauce, combine 1 1/2 cups of raspberries and the remaining ingredients in the bowl of a food processor and puree until smooth. Strain the raspberry sauce through a fine strainer (rubbing with a rubber spatula to work through the mesh) into a small bowl. Mix in the remaining 1 cup of whole raspberries, cover, and refrigerate for about 15 minutes.
• Spoon a 1-inch deep layer of mousse into long, narrow parfait glasses or small glass dessert bowls, spreading out evenly. Top with a layer of raspberry sauce. Repeat, ending with a layer of mousse. Chill for at least 20 minutes. Garnish with some whole raspberries and a mint leaf.

FROZEN MOCHA RUM PARFAITS

Steps:

• Melt chocolate in coffee in a metal bowl set over a large saucepan of barely simmering water, stirring until smooth, then stir in 3 tablespoons rum. Remove bowl from heat.
• Beat together eggs, granulated sugar, and a pinch of salt with a handheld electric mixer in a large metal bowl until combined well. Set bowl over saucepan of simmering water and beat mixture until tripled in volume, very thick, and registers 160°F on thermometer, about 6 minutes. Remove bowl from heat, then beat in chocolate mixture. Chill until cool, about 10 minutes.
• Beat 1 cup cream in a bowl with cleaned beaters until it just holds stiff peaks, then fold into chocolate mixture. Divide among 8 (8-ounce) stemmed glasses and freeze, covered with plastic wrap, until set, at least 3 hours.
• Before serving, let parfaits stand at room temperature 15 minutes to soften slightly. While parfaits are standing, beat remaining cup cream with confectioners sugar until it just holds stiff peaks, then beat in remaining 2 teaspoons rum and spoon onto parfaits.

CINNAMON MOCHA PARFAITS

Steps:

• In a saucepan, combine the first six ingredients; gradually stir in milk until smooth. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in butter and vanilla. Spoon 3 tablespoons into each of four parfait glasses. Pour the remaining pudding into a bowl; cover and refrigerate for 20 minutes. Fold in 1 cup whipped topping. Spoon into parfait glasses. Garnish with remaining whipped topping; top with chocolate curls.