How to Make a German Chocolate Mocha Espresso

There's nothing better than a warm, chocolaty drink on a cold night. Use this simple recipe for a new twist on an old drink. It "dresses up" traditional espresso by giving it a shot of famous dessert flavor: German chocolate cake. With it's rich chocolate goodness and subtle hints of coconut and pecan, this is sure to become one of your favorites. And the fact that it's a make-ahead mix makes it an easy go-to for surprise guests or a thoughtful hostess gift.

Difficulty: Easy

Instructions

Things You'll Need:

• 8 oz. semi-sweet chocolate
• Grater
• 2 bowls
• 1 1/2 cups nonfat dry milk powder
• 1/2 cup espresso powder
• 1/4 cup coconut powder
• 1 tsp. ground cinnamon
• Jar with airtight lid
• Can of whipped cream
• Bottle of hot fudge topping
• Ground pecans

Making the Espresso Mix

1. 
    

   Finely grate the chocolate into a bowl. Set aside.

2. In another bowl, mix 1 1/2 cups of nonfat milk powder, 1/2 cup of espresso powder, 1/4 cup of coconut powder and 1 tsp. of ground cinnamon. Blend well.

3. Add the grated chocolate to the powder mixture and blend well until the chocolate is evenly distributed.

4. 
    

   Pour the mixture into a jar with an airtight lid. Store at room temperature for up to one month.

Making the Espresso Drink

5. Spoon 3 tbsp. of your espresso mixture into a mug. Add 8 oz. of boiling water and stir.

6. 
    

   Spray a whirl of whipped cream on top of the espresso.

7. 
    

   Heat a dollop of hot fudge topping in the microwave. Drizzle it on top of the whipped cream. Finish with a sprinkle of ground pecans.

Tips & Warnings

• Pour your mix into a decorative plastic bag, tie it with a bow and you have a great gift or unique party favors.
• Don't use your mixture if it is older than one month. Mold and bacteria can begin to grow in the powder.

Resources

• Mocha Espresso Mix
• History of German Chocoate Cake

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