Mochamack Coffees

Frozen Mocha

Serving Size: 1

Ingredients
2 cups vanilla ice cream
2 tablespoon strong cold coffee or espresso
2 tablespoon chocolate fudge sauce or (Ganache)
2 tablespoons heavy cream or milk
1 teaspoon chocolate chips
1 teaspoon coffee grinds
Directions

1. Put all the ingredients in order in beaker the immersion blender comes with.

2. With the multipurpose blade attached and the wand on turbo speed, blend the Frappe until smooth, going in an up and down motion to get consistent creaminess.

3. To serve, top with whip cream and shaved chocolate.





Frozen Mocha Cooler

Ingredients

6 cups strong hot espresso (about 36 ounces)
1 to 1 1/2 cups sugar, plus 2 tablespoons for the whipped cream
4 tablespoons unsweetened Dutch process cocoa powder
2 cups half-and-half or milk
6 to 8 cups crushed ice
1 cup very cold heavy cream
1 teaspoon vanilla extract
6 ounces bittersweet chocolate, finely grated
Procedure

1. Place the hot espresso in a medium bowl and sweeten with sugar to taste. Whisk in the cocoa powder until smooth. Add the half-and-half or milk, combine well, and refrigerate until cool, about 1 hour.

2. Place one-fourth of the espresso mixture and one-fourth of the ice in a blender and blend until smooth and thick, adding more ice if necessary. Remove to a bowl and place in the freezer to keep cool. Repeat in batches with the remaining mixture, and add to the mixture in the bowl.

3. Place the heavy cream, 2 tablespoons of sugar, and vanilla extract in a medium bowl and beat to soft peaks with a hand-held mixer.

4. Spoon espresso-chocolate mixture into 8 glass Irish coffee mugs and top with whipped cream and shaved chocolate. Serve with spoons and straws.