Sometimes You Just Need Chocolate
At least I do. Trust me on this! So, here are two thrifty, homemade chocolate fixes. Perfect for a cold Monday mid-morning.
First up, a TUTORIAL (boy do I love tutorials) from beingfrugal.net on How to Make a Frugal Mocha. My husband’s going to have to try this. For one thing he really loves a good mocha, even more than I do. For another thing, the rule in our house is whoever uses the blender washes it out immediately afterwards . . . NOT my favorite thing to do.
Next chocolate fix (and this happens at least a couple of times per week in our house) is a Microwave Version of Chocolate Cake in a Cup. (Actually it makes two cups!) Quick and easy, tastes rich, but costs pennies. What more could you ask for in chocolate?
4 Tablespoons cake flour
4 Tablespoons sugar
2 Tablespoons cocoa
3 Tablespoons milk
3 Tablespoons oil
1 egg
Mix all together well, then divide into two mugs. Microwave for 2 and 1/2 minutes, depending on your microwave. This is even more splendiferous with a small handful of chocolate chips thrown in and a dollop of whipping cream on the top. The kids love sprinkles on top too. (A good gluten free version can be made by using rice flour instead of the cake flour, and adding 1 teaspoon plain gelatin and 1 teaspoon Xanthum gum.)
I think maybe these are healthy too . . . at least, I feel so much better after a frugal chocolate treat!
Oh, wow! I totally have to try this!
I tried the mocha and it wasn’t bad. (Trying to give up Starbucks) I did buy some “fancy” chocolate mint cocoa powder today that I’m going to try using that.
We used the Hershey’s chocolate syrup instead of dry mix, AND I sprinkled cinnamon sugar on top of the foam. It was pretty good really – the sugar added the sweetness that I need.
We cannot see paying $5 for a mocha that we can make at home for less than a dollar. We bought a fancy espresso maker but we have found an easier way with a coffee maker. The recipe above water’s down the coffee with regular milk and adds a bunch of unnecessary additives with the hot cocoa mix. This is what I make for myself every morning:
1.5 cups strong coffee
1/4 cup powdered milk (yes powdered milk is gross to make regular ‘milk’, but it is very good in the coffee, doesn’t water it down and doesn’t have that wierd texture of powdered creamer)
1 scoop of vanilla protein powder
2 tsp cocoa powder
1 Tbsp sugar
Whirl in a blender and enjoy!
Oh my goodness – my husband and youngest child are both celiacs. How often have is wished I could whip up a quick chocolate-y treat that wouldn’t involve combining four flours
This is a delight – both to my soul and my tongue!
Shouldn’t there be some sugar in this recipe? We added some chocolate chips and marshmallow creme after cooking, and the bites that had both of those with the cake were not bad. The bites of cake alone were not so great.
Kim, you are absolutely right. Thanks for bringing this to our attention. I have corrected the recipe as it appears to include 4 Tablespoons of sugar, which somehow I missed typing in. My apologies to all who tried the recipe without the sugar!
OK, I will readily admit that I am not the smartest cookie in the kitchen, so I have no trouble asking this question. The recipe calls for “cake flour”. Is this different than all-purpose and self-rising flours? It sounds delicious and I don’t want to mess it up. Thank you!
I bought a box of Softasilk Cake flour for this recipe. It’s a 2 lb. box (approx 7 cups), so since this recipe only uses 4 Tablespoons, this box will last us for a long time! Cake flour is milled finer, and from a soft wheat which is supposed to give a finer texture, and rise higher. But I would not hesitate to try substituting bread flour or all purpose flour.
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I make my own mochas too – but I’m fairly picky. I LOVE Starbucks mochas and their rich flavor (though I always get skim milk and not whole). I have a cheap espresso machine from Walmart that makes 4 shots at once. For a cup of hot mocha, I use 1/8 – 1/4 cup chocolate syrup (like Hershey’s – but generic works just fine), add 1 rounded teaspoon of cocoa powder and stir it up. (It will get thick.) Add 1 – 2 shots of espresso (depending on how strong you like it) and stir. Fill your cup with skim milk, stir and microwave on high for 2 minutes. (Use a large mug, not a little coffee cup.) This comes out tasting very, very close to Starbucks. Be sure you are using espresso roasted beans, not just coffee, or it won’t taste right at all.
I’m confused. This recipe is tagged gluten-free, but it is made with cake flour. This flour has gluten in it just like all wheat flours.
Can you enlighten me?
Thanks.
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Molly Responds: If you’ll read down below the ingredient list, you’ll see the adjustment to make to make the recipe gluten-free. I wrote, “(A good gluten free version can be made by using rice flour instead of the cake flour, and adding 1 teaspoon plain gelatin and 1 teaspoon Xanthum gum.)”
Hope that helps!
Yup, I sure did miss that detail. Thanks for clearning that up for me.
BTW, I’m really enjoying reading your blog. Lots of great info here.