Chocolate Peppermint Tea Food
CHOCOLATE PEPPERMINT TEA LATTE
Mint + chocolate = winning! This chocolate peppermint tea is rich, comforting, and delicious, and is going to become one of your favorite hot beverages!
Provided by Lisa from A Day in the Kitchen
Categories Drinks
Time 15m
Number Of Ingredients 3
Steps:
- Chop chocolate into fine pieces. Set aside.
- Heat milk in a pot over low heat until small bubbles begin to form. Stir frequently, or use a whisk to create a froth
- Remove pot from heat and add tea bags. Let steep for 5-10 minutes depending on taste preference.
- Remove tea bags and place pot of milk back on stove over low heat, whisking with a whisk to build up the foam again, if desired.
- Add chopped chocolate to the hot milk.
- Stir with a whisk until chocolate is completely melted. Remove from heat.
- Pour into your favorite mug and sprinkle some cocoa onto the tea, if desired.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
CHOCOLATE PEPPERMINT TEA
Make and share this Chocolate Peppermint Tea recipe from Food.com.
Provided by Engrossed
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Microwave water in a mug until hot. Place tea bag in hot water and steep for a few minutes. Discard tea bag.
- Stir in chocolate syrup, splenda and creamer.
- Pour over crushed ice in a tall glass if desired.
- Top with whipped cream and drizzled chocolate syrup.
Nutrition Facts : Calories 219.3, Fat 6.5, SaturatedFat 2.5, Cholesterol 0.6, Sodium 212, Carbohydrate 37.8, Fiber 1.6, Sugar 22, Protein 2.7
PEPPERMINT TEA CHOCOLATE CAKE
Made with a cup of mint tea, this is a very moist cake. Since there's a hint of mint in the cake, I drizzle the top with a chocolate-mint glaze.
Provided by JenniferLL
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Bring water to a boil in a saucepan. Steep tea bags in the water for 5 minutes. Squeeze tea bags over the saucepan and discard. Bring tea to a boil.
- Combine butter and chocolate in a large mixing bowl. Pour in the hot tea; whisk until melted. Beat in sugar and egg yolks using an electric mixer.
- Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then invert onto a plate. Let cool completely, about 30 minutes.
- Make glaze while the cake is cooling. Melt chocolate chips and butter together in a small saucepan over low heat. Stir in half-and-half until blended. Remove from heat; stir in confectioners' sugar and peppermint extract. Drizzle over cooled cake.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 46.8 g, Cholesterol 49 mg, Fat 15.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 9.5 g, Sodium 176.1 mg, Sugar 31.9 g
CHOCOLATE MINT TEA
I drink this tasty yumminess at work in the winter whenever I need a mental and physical pick-me-up. The only difference is that I (have to) use hot water and coffee creamer instead of the milk (for convenience's sake) and I use sugar-free cocoa mix.
Provided by Mercy
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In a saucepan, heat the milk with tea bags until not quite boiling.
- Remove from heat, cover, and steep for about three minutes.
- Strain out the tea bags.
- Pour out into 6 mugs and then stir in one tablespoon of chocolate powder into each mug.
Nutrition Facts : Calories 267.6, Fat 10.1, SaturatedFat 6.2, Cholesterol 34.4, Sodium 260.7, Carbohydrate 34.8, Fiber 1, Sugar 20.2, Protein 9.9
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