Best 6 Mochaccino Shakes Recipes

CRAZY CHOCOLATE SHAKES

Steps:

• For the ganache: Put the semisweet and bittersweet chocolate in a heatsafe bowl. Heat the cream until very hot in a saucepan and pour over the chocolate. Stir until melted and combined. Let cool.
• For the milkshake: Put the milk, vanilla and chocolate ice cream and 1 cup of the ganache in a blender and blend until combined.
• To assemble: Spoon some ganache into large mason jars and spread on the sides. Spread some ganache around the rim of the jars. Dip the rims in sprinkles, chocolate chips, marshmallows and/or candies, or press on pretzels. Add a scoop of ice cream to each glass and pour in the blended milkshake. Squirt whipped cream onto the top of each glass and add pieces of the bars or brownies. Now go crazy and decorate the top with more whipped cream, ice cream, candies, etc. Drizzle with caramel or strawberry sauce and top with a cherry.
• Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
• Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
• Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
• Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
• Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
• Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.

ICED MOCHACCINO SMOOTHIE

Steps:

• Place the espresso, chocolate syrup, sugar and milk in a blender and blend to combine.
• Add the ice cream and blend until smooth.
• Pour the mixture into two chilled glasses and top each with whipped cream and chocolate curls, or a dusting of cinnamon or cocoa.

3-MINUTE MOCHACCINO

Steps:

• Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.
• Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.

A HEALTHIER MOCHACCINO

Steps:

• Pour coffee into an ice cube tray and freeze until completely frozen, 6 hours to overnight.
• Blend 2 coffee ice cubes, banana, sunflower seed kernels, protein powder, almonds, and cocoa together in a blender until smooth.

MOCHACCINO SMOOTHIE

Steps:

• Add ingredients into blender.
• Start blending on slow speed and gradually increase speed to high.
• Blend until all ingredients are well combined.
• Garnish with chocolate covered espresso beans or shaved chocolate.

MOCHACCINO PUDDING

Steps:

• Combine boiling water and espresso powder; set aside. In a large heavy saucepan, combine the sugar, cocoa, cornstarch, cinnamon and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in brandy if desired, vanilla and espresso mixture. Cool for 15 minutes, stirring occasionally., Transfer to dessert dishes. Cover and refrigerate for 1 hour. Garnish with whipped cream and coffee beans if desired.