ESPRESSO MOCHA RECIPES

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
• Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

Steps:

• Mix the cocoa powder and sugar in a cup that holds around 250ml/9fl oz. Pour the coffee into the cocoa mixture and stir until the cocoa and sugar dissolve.
• Pour the milk into an electric milk frother, if you have one, and begin frothing. Alternatively, pour the milk into a small saucepan and heat gently, stirring regularly – do not allow to simmer or boil. Use a hand-held milk frother or a silicone whisk to whisk until frothy.
• Slowly pour the milk onto the coffee, starting by holding the cup at a slight angle, towards the milk. Finish by topping with the foam. Serve immediately, stirring well before drinking.