Many of us love our coffee and even call ourselves some kind of aficionados, but do we really understand all of those fancy-terms we often use with authority when we visit coffee shops.
Caffee Mocha, also called mochaccino, is a chocolate-flavored variant of the traditional latte, it gives you a much stronger coffee experience with dark chocolate undertones. Its name is given after the type of coffee beans that are used for it.
Mochaccinos are for chocoholics or people who need a not too indulgent chocolate fix. They are much like cappuccinos usually served with a little less foam and often topped with chocolate powder.
Mocha coffee beans have a natural chocolate flavor, and many baristas add extra chocolate to enhance the taste of the so loved drink.
As a Carmela Coffee drinker, I love my traditional cup of hot coffee but let's be honest one of my other weaknesses is chocolate. I am a big believer that when you combine these two ingredients, great things can happen, mocha is the marriage of these two addicting flavors. Indulge yourself with this caramel mocha recipe, served with whipped cream and a drizzle of caramel. It's perfect for all those chocolate and coffee lovers. This treat will revive even the sleepiest person at the table.
Ingredients 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 Carmela coffee 1/2 cup caramel flavoring syrup Butterscotch-caramel ice cream topping Directions 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 the pan. Whisk in coffee, caramel syrup, and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping. To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup, and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated. Serve as directed.