Mochatinis and Mini Donuts

Blogger Cheri Liefeld of Adventures in the Kitchen shares her recipe for mochatinis and mini donuts.

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Servings 4

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ingredients 15
Prep Time 20 min
Total Time 40 min

Ingredients

Donuts

1: can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

: Sprinkles, as desired

Frosting

1: cup powdered sugar

2: to 3 tablespoons milk

1/2: teaspoon vanilla

: Food color, if desired

Mochatinis

1/2: cup brewed espresso or strong coffee

1: cup milk

2: shots crème de cacao

2: shots coffee-flavored liqueur

2: shots whipped cream vodka

4: tablespoons chocolate-flavor syrup

4: to 6 ice cubes

: Whipped cream

: Miniature chocolate chips

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Directions

1 Heat oven to 350°F.
2 Separate dough into 8 biscuits. Place biscuits on cutting board; cut 1-inch round from center of each biscuit. Cut 1/8- to 1/4-inch hole in center of each round. Place donuts and donut holes on ungreased cookie sheet. Bake about 10 minutes or until just starting to brown. Cool.
3 Meanwhile, in small bowl, mix frosting ingredients. Dip tops of donuts into frosting; top with sprinkles. Place on cooking parchment paper or waxed paper to dry. Place 2 donuts and 2 donut holes on each of 4 wooden skewers.
4 In blender, place coffee, 1 cup milk, the crème de cacao, coffee liquor, vodka, chocolate syrup and ice. Cover; blend on high speed until frothy. Pour into 4 glasses; top each with whipped cream and miniature chocolate chips. Serve with donut skewers.