Minty 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.

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.

MINTY HOT CHOCOLATE

Steps:

• Prepare one packet of hot cocoa mix (for extra richness, substitute whole milk for water).
• Dissolve an Andes mint in the cocoa, stirring well with the mini candy cane.
• Garnish with whipped cream and enjoy!

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.

MINTY COCOA FUDGE SANDWICH COOKIES

Steps:

• In a large mixer bowl combine the butter, sugar and oil. Beat till well mixed. Add the eggs and vanilla and mix well. Gradually add the flour, cocoa and baking powder and beat until combined. Cover and chill about one hour.
• Preheat the oven to 350*. Shape dough into 3/4 inch balls and flatten with a glass dipped in granulated sugar. Bake for 7-9 minutes or just until firm. Cool on wire racks.
• Prepare filling by combining the condensed milk and chocolate in a saucepan and heating over medium heat until melted and smooth. Remove from heat and allow to stand for one hour or until cool. Spread about a teaspoon of the filling on the baked side of the cookie and top with another baked side down.
• Prep time includes chill time.

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.)