mocha

  1. Source: Rowland Coffee Roasters

    2 cups brewed espresso (or 2 cups very strong coffee)...1/2 cup chocolate syrup...6 tablespoons milk

    * Because granulated sugar may not dissolve easily in frozen pops, substitute liquid sugar (available at grocery stores) for uniform sweetness.

    Combine all ingredients in a pitcher. Pour into 8 pop molds. Insert sticks and freeze for 3 to 4 hours or until solid.

    Makes 8 servings.

    Mexican Mocha Pops...To mixture, add 2 tablespoons Kahlua and 1/4 teaspoon cinnamon.

    Raspberry Mocha Pops...Blend mixture with 1 cup raspberry sorbet until smooth. Drop 3 fresh or frozen raspberries into mold, then add mocha mixture.

    Orange Mocha Pops...Omit milk and vanilla extract. Add 1/2 cup frozen orange juice concentrate. Blend mixture and pour into molds.

    Coco-Mocha Pops...Replace milk with coconut milk. Sprinkle toasted, shredded coconut into molds before pouring in the mixture.

    Thai Mocha Pops...

  2. 1 cup instant coffee...1 cup granulated sugar...2 cups nonfat dry milk powder...

  3. 1 tray frozen coffee cubes ...3 scoops frozen coffee yogurt ...3 tablespoons chocolate syrup ...1/4 cup Bailey's Irish Cream ...

  4. 1/2 cup fat free milk ...1 cup (8 ounces) low fat coffee yogurt ...2 tablespoons chocolate syrup ...

  5. *

  6. 3/4 cup Crisco®...1 tablespoon vanilla extract...1/2 teaspoon salt...1/2 cup cocoa powder...4 1/2 cusp confectioners’ sugar...1/2 cup coffee or 1 tablespoon instant coffee...

  7. 8 ounces plain chocolate...3 teaspoons instant coffee powder...2/3 cup heavy cream...3 tablespoons Tia Maria...

  8. 2 2/3 cups nonfat dry milk...3/4 cup instant cocoa mix...1/2 cup instant coffee...1/4 cup powdered nondairy creamer...

  9. 1 cup instant coffee...1 cup granulated sugar...2 cups nonfat dry milk...

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