Mint Cocoa Mix Food

MINT COCOA MIX

Steps:

• Combine the first five ingredients. Divide into gift bags or place in an airtight container, adding miniature marshmallows as desired. Mix may be stored in a cool, dry place for up to 6 months., To prepare hot cocoa: Place 1/3 cup cocoa mix in a mug. Stir in hot milk until blended. Add as many marshmallows as desired.

MINT COCOA MIX

Steps:

• In a large mixing bowl, combine the first five ingredients. Mix well until all the ingredients are well combined.
• Divide the cocoa mixture into gift bags or in airtight containers. I like to use mason jars if gifting them. Optionally add miniature marshmallows.
• To prepare the hot cocoa, place 1/3 cup of the cocoa mix in a mug. Stir in hot milk until well blended. Add as many marshmallows as want.

HOMEMADE MINT HOT CHOCOLATE MIX

Steps:

• If you want larger chunks of mint in your hot chocolate, break up a few candy canes by hand and place them in the food processor. I like big chunks that take a while to melt. If you don't, use crushed candy canes instead.
• Place all the ingredients except the crushed candy canes into a food processor and grind until smooth. Have patience! It takes a while for the chocolate to chop up.
• Once the powder is created, then you can add in the crushed candy canes; pulse them a couple of times to get them mixed in.
• To use: Add the hot chocolate powder to taste in a cup of hot water. Since we use milk powder, you don't need to use milk.

PEPPERMINT HOT CHOCOLATE

Steps:

• In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

DAIRY-FREE HOT COCOA MIX WITH FLAVOR OPTIONS

Steps:

• Put the dairy-free milk powder, cocoa powder, vanilla sugar, and salt in a bowl and whisk to combine.
• Store the hot cocoa mix in an airtight container.
• Put ¼ cup of the hot cocoa mix into a mug and whisk in 1 cup boiling water until smooth.

THIN MINT COCOA

Steps:

• Mix the sugar, cocoa mix, and salt into the water in a saucepan until completely dissolved. Bring the mixture to a boil; cook and stir at a boil for 2 minutes. Stir the milk, vanilla extract, and peppermint extract through the mixture. Continue cooking until hot, but do not bring to a boil. Serve hot.

MINT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs and peppermint extract. Add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten balls slightly to 1 1/2-inch rounds.
• Bake cookies until edges begin to firm but center still appears soft, about 13 minutes. Cool on baking sheets 5 minutes. Transfer cookies to racks and cool completely. (Cookies can be prepared up to 5 days ahead. Store in airtight container at room temperature.)

TRIPLE MINT DARK CHOCOLATE COCOA

Steps:

• 1. Place the chocolates and ½ cup boiling water in a medium saucepan. Whisk until smooth. Add the cocoa mix and continue whisking while adding the remaining boiling water in a steady stream. Whisk in the milk, then heat over medium heat until steaming hot but not boiling. Keep hot over low heat.
• 2. Whisk the cream just until soft peaks form. Whisk the creme de menthe into the cocoa, then divide among 8 mugs. Top with the cream and crushed mint candies and serve immediately.