Mocha Latte Slow Cooker Eggnog Recipe By Tasty Food

MOCHA EGGNOG

Steps:

• In a large saucepan, combine the milk, eggnog, 1/2 cup cream and coffee granules; heat through. Remove from the heat; stir in extracts. In a small bowl, beat remaining cream until stiff peaks form. Dollop over eggnog.

PEPPERMINT MOCHA CROCKPOT EGGNOG WITH DIPPING DEER RECIPE BY TASTY

Steps:

• Make the peppermint mocha eggnog: Add the cinnamon stick and chocolate chips to a slow cooker and turn the heat to high.
• In a large bowl, vigorously whisk together the egg yolks and sugar until well combined. Whisk in the milk, heavy cream, Starbucks® Peppermint Mocha Frappuccino®, vanilla, nutmeg, and salt.
• Pour the egg mixture into the slow cooker and reduce the heat to low. Cook, whisking occasionally to ensure that the chocolate melts and the eggs do not curdle, for about 3 hours, or until the mixture thickens slightly and the temperature reaches 160°F (70°C).
• Make the dipping deer: Add the chocolate chips to a microwave-safe tall glass or jar. Microwave in 30-second intervals, stirring between, until completely melted, (If you don't have a tall, heatproof vessel, microwave the chocolate chips in a heatproof bowl and pour into a glass or jar once melted).
• Line a baking sheet with parchment paper.
• Dip the bottom of a candy cane in the chocolate to coat about ⅔ of the way up the shaft (leaving enough of the hook uncovered to look like antlers). Gently shake off any excess chocolate and lay flat on the prepared sheet. Dip a second candy cane, then place directly next to the first candy cane so they hold together with the hooks facing opposite directions. Immediately place 2 candy eyes toward the top of the chocolate-dipped part and one red candy below the eyes to make the nose. Repeat with the remaining ingredients for 10 reindeer total. Transfer the baking sheet to the refrigerator for at least 10 minutes to harden, or until ready to use.
• Serve the dipping deer alongside the eggnog.
• Enjoy!

MOCHA LATTE SLOW COOKER EGGNOG RECIPE BY TASTY

Steps:

• Add all ingredients to slow cooker and stir.
• Cook on High for 1 hour, stirring occasionally.
• Top with whipped cream and sprinkle on cocoa powder.
• Enjoy!

MOCHA EGGNOG LATTE

Steps:

• In an 8-ounce cup, combine syrup and espresso.
• Fill cup with steamed eggnog, top with whipped cream and sprinkle with nutmeg.
• Serve immediately.

MERRY MOCHA ESPRESSO EGGNOG

Steps:

• Combine the chocolate syrup and espresso in a 12 oz Christmas mug and stir.
• Fill the mug the rest of the way with eggnog.
• Dust the top with cocoa or nutmeg.

CHILLED MOCHA EGGNOG

Steps:

• In a pitcher, dissolve coffee in water. Add the eggnog, brown sugar and cinnamon; whisk until sugar is dissolved. Chill., In a small bowl, beat the cream, confectioners' sugar and vanilla until soft peaks form. Pour eggnog mixture into glasses; top with whipped cream. Dust tops with cinnamon if desired.

MOCHA EGGNOG

Steps:

• Dissolve the instant coffee granules in the hot water and let cool.
• Combine the coffee, eggnog, and brandy if using; mix well.
• Add chocolate syrup, and cover and chill thoroughly.
• Fold in whipped cream just before serving.
• Garnish with grated semisweet chocolate if desired.

EGGNOG LATTE CUPCAKES

Steps:

• The Cake:.
• Preheat oven to 350°F and line twenty-four 1/2-cup muffin cups with paper liners.
• Into a bowl, sift together flour, baking powder, baking soda, and salt.
• In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla.
• Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in eggnog and rum until just combined.
• Add flour mixture in 3 batches, beating until just combined after each addition.
• Bake for approx 20 minutes.
• The Frosting:.
• Whip up whipping cream in mixer until soft peaks begin to form.
• Fold in mascarpone, coffee extract, and coffee grinds.
• Then while mixing over low speed, slowly add the confectioner's sugar one cup at a time, being careful not to over whip frosting.