Best 9 Frozen Aztec Mocha Recipes

FROZEN AZTEC MOCHA

Steps:

• Combine the coffee, cocoa sauce, water, and ice cream, blending until smooth.
• Add the orange juice, cinnamon, cayenne, and ice.
• Garnish with whipped cream and a dash of cocoa powder.

FROZEN MOCHA

Steps:

• Combine cocoa and sugar in a medium saucepan. Whisk in 3/4 cup of the water, a little at a time. Bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from heat and stir espresso powder and milk. Strain into a shallow pan. Freeze several hours until hard.
• Break the frozen mixture up with a fork and place the chunks in the bowl of a food processor. Add the remaining 1/4 cup of water and process until no lumps remain and the mixture is thick and slushy and lightened in color. Serve at once in goblets to be eaten with a spoon, or refreeze overnight and scoop like sherbet to serve.

FROZEN MOCHAS

Steps:

• Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
• Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
• In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
• Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.

ICED MOCHAS

Steps:

• Pour coffee into ice cube tray. Freeze until solid, or overnight.
• In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.

FROZEN MOCHA TORTE

Steps:

• In a small bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, milk and chocolate syrup until smooth. Dissolve coffee granules in hot water; add to cream cheese mixture. Fold in whipped cream. Pour over crust. Cover and freeze for 8 hours or overnight. , Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with coffee beans if desired.

MAYAN MOCHA POWDER

Steps:

• Mix nonfat dry milk powder, instant coffee granules, sugar, cocoa powder, pumpkin pie spice, cinnamon, and ground red pepper in a bowl until thoroughly combined. Store in an airtight lidded container or a resealable plastic bag.

CREAMY MOCHA FROZEN DESSERT

Steps:

• In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into a 13x9-in. baking dish. , In a large bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Cover and freeze 4 hours or until firm.

SKINNY MOCHA FREEZE

Steps:

• In blender, place coffee and ice cubes. Cover; blend on high speed 10 to 20 seconds or until mixture is slushy.
• Add ice cream, milk, 2 tablespoons instant chocolate milk mix and vanilla. Cover; blend on high speed 20 to 30 seconds longer or until well blended. Sweeten to taste with sugar or sugar substitute. Pour into 3 glasses. Top each with whipped topping; sprinkle with instant chocolate milk mix. Serve immediately.

CREAMY MOCHA FROZEN DESSERT

Steps:

• Prepare a 13 x 9-inch baking pan.
• In a small bowl, dissolve the coffee granules in hot water; set aside.
• In another bowl, combine cookie crumbs, 1/2 cup chopped pecans and melted butter.
• Press into the bottom of the pan.
• In a mixing bowl, beat the softened cream cheese until light and fluffy.
• Blend in the coffee mixture, sweetened condensed milk and the chocolate syrup; mix to combine.
• FOLD (do not beat) in the thawed whipped topping.
• Spread over the crust in pan.
• Sprinkle the remaining pecans on top.
• Freeze.