Belgian Chocolates

Starbucks!?!?

Ok well i am craving a starbucks mocha. It is snowing outside and i've decided i want to warm up. What's the best way to make my own mocha (A.K.A Hot chocolate w/ coffee) at home without the help of starbucks and their type of machinery?? (i do have whipping cream in the fridge)

Starbuck's Peppermint Mocha
A taste of one of the season’s unique flavours

Makes one 12-oz Mocha

3 tablespoons Starbucks mocha powder
11/2 tablespoons Starbucks Peppermint Syrup
1 ounce Starbucks espresso or 1/4 cup of double strength darkly roasted coffee
12 ounces steamed or heated milk
Freshly whipped cream
Red sugar sprinkles
To indulge in an irresistible Starbucks Peppermint Mocha, combine equal parts Starbucks mocha powder and warm water to create wonderfully rich chocolate syrup. Pour the mocha syrup into a twelve-ounce mug, add a shot of Starbucks espresso or double strength darkly roasted coffee, and Starbucks Peppermint syrup. Fill the remainder of the cup with steamed or heated milk. Garnish with freshly whipped cream and red sugar sprinkles.

This recipe can also make Starbucks Peppermint Hot Chocolate by excluding the Starbucks espresso or double strength darkly roasted coffee.
or

Starbucks' Mocha Coconut Frappuccino

This is my absolute favorite chilled coffee drink and a must try if you like coconut! You can substitue the milk and sugar for 2 cups of ice milk for a smoother, more creamy drink if you prefer!

Ingredients
1/2 cup shredded coconut
3/4 cup strong coffee (chilled)
1 cup low-fat milk
1/3 cup Hersheys Chocolate Syrup
3 tablespoons granulated sugar
2 cups ice
1/2 cup whipped cream, canned
Directions
1Preheat oven to 300 degrees.
2Spread shredded coconut on a baking sheet and toast coconut in the oven.
3Stir the coconut around every 10 minutes or so for even browning. After 25 to 30 minutes the shredded coconut should be light brown. Cool it off.
4Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee.
5Chill before using.
6To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve sugar.
7Add ice and blend until ice is crushed and the drink is smooth.
8Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.

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