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...
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1 cup instant coffee...1 cup granulated sugar...2 cups nonfat dry milk powder...
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1 tray frozen coffee cubes ...3 scoops frozen coffee yogurt ...3 tablespoons chocolate syrup ...1/4 cup Bailey's Irish Cream ...
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1/2 cup fat free milk ...1 cup (8 ounces) low fat coffee yogurt ...2 tablespoons chocolate syrup ...
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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...
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8 ounces plain chocolate...3 teaspoons instant coffee powder...2/3 cup heavy cream...3 tablespoons Tia Maria...
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2 2/3 cups nonfat dry milk...3/4 cup instant cocoa mix...1/2 cup instant coffee...1/4 cup powdered nondairy creamer...
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1 cup instant coffee...1 cup granulated sugar...2 cups nonfat dry milk...
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Espresso Frozen Pops
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...
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Swiss Mocha Coffee Mix
1 cup instant coffee...1 cup granulated sugar...2 cups nonfat dry milk powder...
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Irish Mocha Smoothie
1 tray frozen coffee cubes ...3 scoops frozen coffee yogurt ...3 tablespoons chocolate syrup ...1/4 cup Bailey's Irish Cream ...
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Morning Mocha Smoothie
1/2 cup fat free milk ...1 cup (8 ounces) low fat coffee yogurt ...2 tablespoons chocolate syrup ...
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*
Chocolate Mocha Frosting
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...
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Mocha Tia Maria Fondue
8 ounces plain chocolate...3 teaspoons instant coffee powder...2/3 cup heavy cream...3 tablespoons Tia Maria...
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Mocha Cocoa Beverage Mix
2 2/3 cups nonfat dry milk...3/4 cup instant cocoa mix...1/2 cup instant coffee...1/4 cup powdered nondairy creamer...
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Swiss Mocha Beverage Mix
1 cup instant coffee...1 cup granulated sugar...2 cups nonfat dry milk...
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