Peppermint Coffee Cream Food

PEPPERMINT CREAM COCOA {OR COFFEE}

Steps:

• Whip cream for several minutes to form stiff peaks.
• Drizzle in stevia and peppermint extract.
• Whip quickly to mix into the cream.
• Serve on hot cocoa or coffee.

HOMEMADE PEPPERMINT COFFEE CREAMER

Steps:

• Combine half-and-half and milk in a saucepan over medium heat. Heat until steaming, about 10 minutes; do not bring to a boil.
• Stir in sugar. Heat until sugar has dissolved, about 2 more minutes. Remove from the heat and stir in vanilla and peppermint extracts.

PEPPERMINT COFFEE CREAMER

Steps:

• Combine milk, whipping cream, and stevia in a saucepan over medium-low heat. Heat until bubbles start to appear on the outer edges of the saucepan, 5 to 7 minutes; do not boil. Remove from the heat and stir in vanilla and peppermint extracts.

PEPPERMINT CREAM CHEESE MINTS

Steps:

• In a large saucepan over medium-low heat, blend together cream cheese and butter.
• Slowly add powdered sugar, stirring well between each addition.
• Stir in peppermint extract.
• If you want to add color to your mints, you can either add all six drops to the full mixture, or divide the mixture in half and only add three drops to one half and leave the other half white.
• Make 1 inch balls of the mixture and press onto wax paper or parchment paper with the bottom of a glass dipped in powdered sugar.
• You can use a 2" cookie press to press them.
• I just press them with my fingers.
• Let cool for four hours uncovered.
• Store in the refrigerator or freezer.

PEPPERMINT MOCHA LIQUID COFFEE CREAMER

Steps:

• pour the half and half into a medium saucepan.
• stir chocolate chips into the pan.
• turn the heat onto medium-low and melt the chocolate into the half and half.
• DO NOT LET THIS BOIL.
• Once the chocolate is melted turn the heat off.
• give it a good stir and mix in the peppermint syrup.
• Store in a container in the fridge for up to 2 weeks :) (but it never lasts that long, lol).