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 javamanjoe rated 5 months ago- RICH AND CREAMY MOKKA [NOT MOCHA] COFFEE RECIPE. WONDERFUL.Mokka's flavor is distinct, its texture rich and it's so good you just know it's bad for you. It's probably good that it's not that easy to make or you'd have it every night after dinner. My tip is to make it to...
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22 Reviews
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- DigiDawn rated 3 months ago
- Chocolate coffee, butter n' coffee? Who cares this is good!
- sibyl696 rated 4 months ago
- im not really sure about butter in coffee. but i will have to try it!
- havenheart rated 4 months ago
- Yummmmm....new and different cofee drink!
- CrackMonk rated 4 months ago
- Remind me to actually bother to make this, yo. It sounds delicious.
- OrangeAppled rated 4 months ago
- Wow, this sounds awesome!
From the page: "
* 2 Tb butter
* 3 Tb sugar
* 4 c warm water
* 3/4 to 1 c ground coffee
* 1 to 2 Tb cocoa"
- TinaUK rated 4 months ago
- Confused. Mocha is surely pronounced "mokka", so isn't this just the phonetic spelling of the same thing, or the same word in different languages?
- terrie212 rated 4 months ago
- "Mokka is what you imagined espresso would be before you tried it: strong, flavorful, complex and as powerful as rocket fuel. You're not going to get this without making it yourself, traveling to Austria or marrying into an Austrian family."
- allizilla rated 4 months ago
- Mokka!
- Slavofile rated 4 months ago
- This is a must-try for hot beverage lovers. Great on a winter's day and rich enough to be dessert.
- autumnelayne rated 4 months ago
- Your friendly neighborhood barista is giving this a thumbs up, but there has got to be a better way!
BOIL COFFEE = BAD.
I'm going to work on this. A french press may get involved, will keep you posted.
* 2 Tb butter
* 3 Tb sugar
* 4 c warm water
* 3/4 to 1 c ground coffee
* 1 to 2 Tb cocoa
Melt butter in a heavy-bottomed, medium saucepan over medium high heat. Stir in sugar. Continue to stir sugar and butter until sugar begins to caramelize and stick to the bottom of the pot a bit. Be careful not to burn the sugar! Remove pan from heat. Slowly and carefully add warm water. The sugar mixture will spit and steam as the water is first poured in. Do not add cold water, as this will cause the caramel to harden and stick to the bottom of the pot.
Return pan to heat and add
# 3/4 c ground coffee- not instant -- and the cocoa. Bring to a boil, and allow to boil for a minute. Add more coffee if desired. When ready, the Mokka should have a crema on top: a fine, lighter brown foam.
Strain mixture into a mocha, coffee or tea pot. Serve in cappucino espresso cups that have been warmed by rinsing in hot water.
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