Mochatinis and Mini Donuts

Brunch just got a little sweeter thanks to this drink and dessert pairing.

  • prep time 20 min
  • total time 40 min
  • ingredients 15
  • servings 4

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
  • 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.
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