Ask Pat: Put the mocha to good use on National Coffee Day

By: Pat Koch | Special to the Star & Enterprise
Published: September 29, 2011

Light Mocha Milkshake

3/4 cup evaporated skimmed milk, undiluted and chilled

1/4 cup cold water

2 tablespoons chocolate-flavored syrup

1/2 teaspoon instant coffee granules

1 teaspoon vanilla extract

2/3 cup sugar

crushed ice cubes

Combine first five ingredients in container of an electric blender; process until foamy. Slowly add enough ice to bring mixture to the 3-cup line. Process until smooth. Serve immediately.

Yields: 3 cups (88 calories per 1-cup serving)

Source: Southern Living 1989 Annual Recipes

Pecan-Mocha Pudding

1/3 cup chopped pecans

1/3 cup sugar

1/3 cup firmly packed brown sugar

1/4 cup all-purpose flour

2 cups milk

1/2 cup semisweet chocolate morsels

2 teaspoons instant coffee granules

3 eggs, beaten

2 tablespoons butter or margarine

1 teaspoon vanilla

whipped topping

Spread pecans in a single layer on a 12-inch pizza pan. Microwave at high four to five minutes or until toasted. Combine sugars and flour in a 2 1/2-quart glass bowl; gradually stir in milk. Microwave at high six to eight minutes or until thickened, stirring every two minutes. Add chocolate morsels and coffee granules; stir until chocolate melts. Gradually stir about one-fourth of chocolate mixture into eggs; add to remaining hot mixture, stirring well. Microwave at high two minutes or until thickened; stir after one minute. Stir in butter and vanilla. Spoon into individual dessert dishes. Cover and chill. To serve, top with whipped topping and toasted pecans.

Serve: 4

Source: Southern Living 1989 Annual Recipes