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Flavored Coffees  >>  Chocolate Mocha Nut
         
    Chocolate Mocha Nut
Flavored Coffee  
$9.25/12 oz
   
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Chocolate Mocha Nut Flavored Coffee
     
         
         
            spoon   Tasting Notes      
                 
                 
           
Chocolate Mocha Nut gourmet coffee is the perfect choice for chocolate lovers who prefer their favorite flavor rich and expressive. We tend to think this coffee mirrors the creamy texture of the moistest fudge brownie we've ever had the good fortune to sample. Flavors of caramelized sugar and roasted walnuts contribute to its decadence, which takes on a decidedly Baker’s chocolate complexity as the coffee cools. Chocolate Mocha Nut delivers with style, not to mention a tad bit of bravado. (See calorie and nutrition facts below).
     
                 
                 
                 
                 
               
               
               
               
           
   
           
Buy Chocolate Mocha Nut Flavored Decaf >
   
                 
        iced coffee   Chill Out with Iced Coffee     fresh coffee   Recommended Brewing    
               
       
Mocha Frappe Recipe
       
       


3/4 cup espresso or double-strength Chocolate Mocha Nut coffee, chilled (brew with 3-4 tbsp. coffee for every 6 oz water)
3 tbsp. powdered chocolate, e.g., Hershey's Cacao
18-22 small ice cubes
2 tbsp. vanilla syrup
Whipped cream or ice cream, optional

Brew the coffee, stir in powdered chocolate, cool to room temperature, then cover and chill in the refrigerator. Combine the ice, chilled coffee mixture, and vanilla syrup in a blender until the frappe is smooth. Pour into a large, tall glass. Garnish with whipped cream, a scoop of ice cream, or both.

Vanilla Syrup

1 cup water
3/4 cup granulated sugar
1/2 tsp. vanilla extract

Bring water and sugar to a boil. Simmer for 5 minutes, stirring frequently. Remove from heat, add vanilla extract, and cool. Store in the refrigerator in a covered container. It will keep for two weeks.

   
Chocolate Mocha Nut resolves as a beautifully transparent cup when the automatic drip (America’s most popular brewing method) or the manual drip method is used. Since its strong suit is flavor, brew Chocolate Mocha Nut with a French press or a vacuum pot for added flavor. Both methods pull flavorful oils into the brew resulting in extraordinary coffee.
   
               
               
               
               
               
               
                   
  French press   Recommended Brewing
for Decaf
 
   
     
  The best brewing method for all decaf coffees is the French press. The press will accentuate Chocolate Mocha Nut Decaf’s flavor and body, qualities that the decaffeination process diminishes. The vacuum pot is also a good match for decaf since it accentuates "country of orgin" flavor. Another option to maximize flavor is top brew with 10-20% more coffee grounds.   
   
   
   
   
   
   
 
Nutritional Content of Coffee
 
 
Nutrition Facts for Coffee
 
   
          espresso   Warm Up with a Hot Drink        
                 
         
Peppermint Mocha Latte Recipe
       
         

1/2 cup espresso or double-strength Chocolate Mocha Nut coffee (brew with 6-8 tbsp. ground coffee for every 12 oz. water to achieve espresso-like strength)
1 cup milk - 1% or 2%
1 tbsp. drinking cocoa, e.g., Hershey's Cacao Reserve
1 tbsp. hot water
4 tbsp. peppermint syrup - see recipe below
Whipped cream
Grated chocolate

In a large mug, mix cocoa and water. Stir in freshly brewed coffee and peppermint syrup. Heat milk until it steams, then whisk for one minute until frothy. Pour into coffee mixture. Top with whipped cream and grated chocolate. Serves one.

For a low-calorie version, use skim milk, reduce the amount of peppermint syrup, go easy on the cocoa, and eliminate the cream and grated chocolate.

Peppermint Syrup
1 cup water
3/4 cup granulated sugar
1 tsp. peppermint extract

Bring water and sugar to a boil. Simmer for 5 minutes. Remove from heat, add peppermint extract, and cool. Store in a covered container for up to two weeks.

       
                 
                 
                 
                 
                 
                 
                 
                 
                 
                 
                   
                                 
                       
 
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