Using various combinations of coffee k-cups with hot cocoa k-cups, I have made some drinks akin to mochas that I have found very delicious. As mentioned before, I use cream (actually half-and-half) and sugar in a standard cup of coffee. When making these "mochas," I add no sugar but I do add either a splash of milk or a splash of half-and-half. I find these drinks ideal for filling my travel mug, because I'm end up making about a 14 ounce drink. Below are a few variants and what they were like. All of these used either the Green Mountain hot cocoa or the Cafe Escapes milk chocolate hot cocoa. I have recently tried the Cafe Escapes dark chocolate hot cocoa and find it to be delicious and rich without any of the bitterness that dark chocolate bars sometimes have. I have not yet tried the Cafe Escapes white chocolate hot cocoa. I plan to try these "mochas" again, first with the dark chocolate hot cocoa (and maybe with the white chocolate hot cocoa if I try it and like it).
Toffee Mocha
I made this using the Green Mountain hot cocoa on the 8 ounce setting, with the Gloria Jean's butter toffee coffee on the 6 ounce setting. As I mentioned above, I added a small splash of milk but no sugar. It was amazingly delicious. Using the 6 ounce setting makes the coffee taste and the toffee flavor stronger and more concentrated. This really balances it out against the cocoa. I had tried this once before with some sugar in it and it was too sweet for me and then again with no sugar and it was perfect, so this type of mocha was the guinea pig, so to speak, because this was the one where I learned not to put any sugar in when making a mocha because the sweetness of the hot chocolate makes up for the lack of sugar.
Double Chocolate Mocha
I had commented before that the Coffee House chocolate glazed donut coffee was delicious but was definitely in the category of "would love a stronger chocolate flavor." Since I was wanting this coffee to be more chocolatey, I decided to try this in a mocha. I combined the Cafe Escapes milk chocolate hot chocolate on the 8 ounce setting with the chocolate glazed donut coffee on the 6 ounce setting (for the same reason as above). Again, I used no sugar, and this time had a splash half-and-half rather than milk. The taste was fabulous!! It was definitely extremely chocolatey. I think it might have even been more chocolatey than just plain hot chocolate!!
Caramel (Vanilla) Mocha
I have recently gotten a flavored k-cup by Green Mountain that is Caramel Vanilla Cream. I love caramel and chocolate together, so I tried this as a mocha. Again, it was made with Cafe Escapes milk chocolate hot cocoa on the 8 ounce setting with the coffee on the 6 ounce setting. The vanilla is not a prominent flavor, but the caramel/chocolate combo is just perfect!
Take-home message? If you've found a flavored coffee that you like and you like mochas, brew that coffee on the 6 ounce setting and add it to 8 ounces of cocoa (which can be done with a hot cocoa k-cup on the 8 ounce setting). Look forward to some more posts about other flavors and mochas made with dark chocolate (and maybe white chocolate) hot cocoa.
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