Best Chef Joeys Cinnamon Mocha Coco Recipes

CINNAMON MOCHA COFFEE

Steps:

• In a coffeemaker basket, combine the coffee and ground cinnamon. Prepare 4 cups brewed coffee according to manufacturer's directions., Meanwhile, combine the milk, sugar, cocoa and vanilla in a saucepan. Cook over medium-low heat for 5-7 minutes or until small bubbles appear on the sides of the pan, stirring occasionally (do not boil). Pour hot milk mixture into four coffee cups, then add cinnamon-flavored coffee. Garnish with cinnamon sticks and whipped cream if desired.

CINNAMON MOCHA SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
• Melt 1 cup butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
• Combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. Pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. Mix until fully incorporated. Pour the batter into the prepared baking sheet
• Bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. Cool the cake in the pan on a wire rack.
• To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. Slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. Spread the icing over the cooled cake. For easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.

CHEF JOEY Z'S MOCHACAO BREAKFAST SMOOTHIE

Steps:

• Grind up the coffee beans, cinnamon and cacao nibs in a coffee grinder until finely ground.
• In the cup of a large blender add the non-dairy milk, coconut milk, bananas and the coffee bean/cacao mixture.
• Blend on high until well incorporated.
• Serve in a tall glass and enjoy.
• Bon Appetit!

MEXICAN MOCHA RECIPE (MEXICAN COFFEE)

Steps:

• In a small bowl, mix the dry ingredients together.
• Pour the coffee in a large mug, stir in the cocoa mix, until smooth. Then add cream to taste.
• I usually like to make a larger batch of the Mexican Mocha Mix so I can make them quickly when needed. See batch instructions below.

CHEF JOEY'S VEGAN CINNAMON ROLLS

Steps:

• Mix the yeast, sugar and heated soy milk in a large bowl and let sit until the yeast foams.
• Prepare your egg replacer. Mix it with the margarine, flour and salt. I used my Kitchen Aid mixer for this. The dough should be smooth and very stiff.
• Set the dough aside, covered in a warm place until its double in bulk.
• Once the dough has risen turn it out onto a floured surface cover with a T towel and let it rest for 10 minutes.
• While the dough rests, combine the brown sugar and cinnamon and mix well. Set aside.
• After 10 minutes roll out the dough on a floured surface. The dough should result in a 16x21 inch rectangle.
• Spread the dough with the cinnamon sugar. Spread it evenly with your hand. Add the currants and nuts also.
• Starting at one end, roll the dough up and cut into 12 equal pieces using a sharp knife.
• Put a piece of parchment on a 9x13 inch baking sheet and place the cut up rolls evenly spaced on the parchment. Cover with the T towel and let rise again for about 30 minutes or until the rolls are about double in size. Preheat your oven to 375'F.
• Bake for 15 minutes until golden brown. While the rolls are baking prepare the icing. Beat together the vegan cream cheese, margarine, icing sugar, vanilla and salt. Spread on the warm rolls.
• Bon Apetit!