KitchenAid 35, 4KPCB148, 4KPCB348, Blender HOT MEXICAN MOCHA

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BLENDER RECIPES
21⁄2cups (625 ml) milk
2 cups (500 ml) water
1 package (8 oz.) (240 g)
bittersweet or semisweet
chocolate, cut into pieces
3⁄4teaspoon (3 ml) cinnamon
1⁄4cup (60 ml) instant espresso
or coffee granules
1⁄2teaspoon (2 ml) vanilla
1⁄8teaspoon (0.5 ml) salt
CHEF’S BLENDER
In small saucepan over medium heat, heat milk and water until very hot but not boiling,
stirring often.
Meanwhile, place chocolate, cinnamon, espresso, vanilla, and salt in blender jar. Add half
of heated milk mixture. Cover and blend at Low 10 to 15 seconds. Add remaining milk
mixture. Cover and blend at Low 10 to 15 seconds, or until smooth.
BAR BLENDER
Heat milk and water as directed for Chef’s Blender. Meanwhile, place chocolate, cinnamon,
espresso, vanilla, and salt in blender jar. Add half of heated milk mixture. Cover and blend
at Pulse 10 to 15 seconds. Add remaining milk mixture. Cover and blend at Pulse 10 to
15 seconds, or until smooth.
Yield: 5 servings (1 cup [250 ml] per serving).
Per Serving: About 300 cal, 8 g pro, 30 g carb, 22 g total fat, 11 g sat fat,
10 mg chol, 125 mg sod.
HOT MEXICAN MOCHA