Leave Room for Cream, Please
Easy Spiced Morning Mocha
1 Tablespoon French vanilla powdered nondairy creamer
1 1/2 teaspoons sugar
1 teaspoon instant coffee granules
1 teaspoon baking cocoa
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 cup hot 2% milk or water
Sweetened whipped cream and additional ground cinnamon
Place the first six ingredients in a mug.
Stir in hot milk until blended.
Top with whipped cream; sprinkle with additional cinnamon
Creamy Caramel Mocha
1/2 cup heavy whipping cream
1 Tablespoon confectioners' sugar
1 teaspoon vanilla extract, divided
1/4 cup Dutch-processed cocoa
1-1/2 cups half-and-half cream
4 cups hot strong brewed coffee
1/2 cup caramel flavoring syrup
Butterscotch-caramel ice cream topping
In a small bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form.
In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla.
Top servings with whipped cream; drizzle with butterscotch topping.
Recipes from Taste of Home