Peppermint Mocha Mix Food

HOT PEPPERMINT MOCHA

Steps:

• 1. HEAT Coffee-mate, chunks and water in medium saucepan over medium-low heat, stirring frequently, until hot and chocolate is melted.
• 2. Stir in vanilla extract.

STARBUCKS PEPPERMINT MOCHA

Steps:

• Combine 3 Tbsp Baking Cocoa with 3 Tbsp warm water to make into a rich syrup. Pour into a 16 ounce mug.
• Add espresso
• Add Peppermint syrup.
• Steam milk and add to remainder of cup.
• Garnish with whipped cream and sugar crystals.
• Note: To make espresso (for 2 servings of this recipe) for those who do not know how, follow the directions below. Don't let the thought scare you it is almost as easy as making regular american coffee- it just takes a little practice:
• Buy a $30 machine (Mr. Coffee ECM250 is good).
• Put water into carafe up to band and put into machine.
• Put coffee (any kind of finely ground) into filter head and pack down well.
• Turn on and brew until carafe fills to 4 cup line that way there is still enough water in machine to steam milk.
• Switch to steam mode and steam milk (if you do not have a frothing pitcher a 12 oz ceramic mug will work filled half way with milk but takes 2 fill ups to make one serving of this recipe).
• Follow recipe and enjoy!

PEPPERMINT-MOCHA COFFEE

Steps:

• Pour coffee into large saucepan.
• Add chocolate; cook on low heat 5 minute or until chocolate is melted, stirring occasionally.
• Add milk and extract; stir until well blended.
• Garnish each serving with a peppermint stick.

PEPPERMINT MOCHA MIX

Steps:

• Run the peppermints through a food processor and get them nice and fine
• Mix remaining ingredients with the peppermints
• Store in an airtight container
• When serving put 2-3 heaping Tablespoon in a mug and add hot water, stir well and allow the peppermints to melt
• Garnish with whipped cream and chocolate if desired

PEPPERMINT MOCHA RECIPE

Steps:

• In a small saucepan, add milk, cocoa and sugar. Heat over medium heat until small bubbles begin to form around the edge and sugar has dissolved.
• Stir in espresso, mint extract and vanilla and remove from heat (if using a candy cane, be sure to let melt completely.)
• Serve in a large mug and top with whipped cream and chocolate shavings if desired.

PEPPERMINT WHITE MOCHA TRIFLE

Steps:

• For the chocolate cake: Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. When completely cool, invert the cake onto a large cutting board. Using a sharp serrated knife, cut the cake into 1-inch cubes. Set aside for assembling.
• For the chocolate bark: Line a baking sheet with parchment paper. Place the chopped white chocolate and milk chocolate in separate small microwave-safe bowls. Microwave on high in 30-second intervals, stirring well between each, until both are completely smooth, about 1 minute. Dollop both chocolates in the center of the prepared baking sheet, then swirl together with a skewer or small offset spatula (the bark should be about 1/4 inch thick). Sprinkle with crushed peppermint candies. Transfer to the refrigerator to harden, about 15 minutes. Break the bark into large pieces or cut into tree shapes with a cookie cutter. Store in the refrigerator until ready to assemble.
• For the whipped white chocolate-mocha ganache: Heat the heavy cream and instant espresso powder in a small saucepan over medium heat until just simmering, about 2 minutes. Put the chopped white chocolate in a medium heatproof bowl, then pour the hot cream over. Let sit for about 5 minutes, then stir with a rubber spatula until melted and smooth. Transfer to the refrigerator until cool to the touch but not set, 15 to 20 minutes (it will thicken but not become completely solid). Once cool, whip with an electric mixer on medium-high speed until lightened in texture and color (it will hold soft peaks), about 2 minutes. (Do not overmix. The ganache will become grainy or break if too much air is incorporated.) Transfer to a piping bag fitted with a large star tip.
• For the milk chocolate-peppermint ganache: Heat the heavy cream in a small saucepan over medium heat until just simmering, about 2 minutes. Put the chopped milk chocolate and peppermint extract in a medium bowl, then pour the hot cream over. Let sit for about 5 minutes, then stir with a rubber spatula until smooth. Set aside at room temperature until thickened and pipeable, about 30 minutes. Transfer to a large piping bag and snip off the end.
• To assemble the trifle, layer about 1/4 of the cake cubes in the bottom of a trifle dish. Pipe a thin layer of peppermint ganache around the perimeter of the dish, and another squiggle in the center. Pipe small dollops of the white chocolate ganache around the perimeter, then sprinkle all over with about 1/4 of the crushed cookies and 1/4 of the crushed peppermint candies. Repeat until there are 4 layers total, topping the trifle with rosettes of the remaining white chocolate ganache. Sprinkle the remaining cookies and peppermint candy on top, then insert the chocolate bark.
• Refrigerate for at least 1 hour and up to 4 hours. Use a long-handled serving spoon to scoop.

PEPPERMINT MOCHA MIX

Steps:

• Mix together first four ingredients. I use a potato masher to get all the lumps out.
• Put the starlight mints into a freezer bag and smash. I use a rubber mallet from my tool box! This is a great holiday stress reliever :).
• When they're mainly powder with a few little pieces of mint, add them to the mix and stir well.
• When ready to enjoy around three heaping teaspoons per cup will do. I use half milk and half water when preparing.
• They look great in a little mason jar with a ribbon!

HOLIDAY PEPPERMINT MOCHA RECIPE

Steps:

• Warm coffee, milk, chocolate and sugar in saucepan on medium-low heat 3 to 5 min. or until chocolate is melted and mixture is heated through, stirring occasionally.
• Stir in extract.
• Pour into 4 mugs. Serve with candy canes.

PEPPERMINT MOCHA CUPCAKES

Steps:

• Preheat oven to 350.
• Line or grease and flour 6 wells in a cupcake pan.
• In a large bowl, cream the butter and sugar.
• Add the egg and vanilla, mix thoroughly.
• mix together the cocoa powder, espresso powder and milk in a small bowl or measuring cup and set aside.
• Add flour, baking powder and salt to the butter mixture.
• Add the milk mixture to the rest of the batter and beat until well combined.
• Fill each well 2/3 of the way full.
• Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs.
• Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with peppermint cream cheese frosting.
• Ice, then sprinkle.
• For Frosting:.
• In a large bowl, beat together all ingredients until well blended.
• Frost on cooled cupcakes or cake.

PEPPERMINT MOCHA COOKIES -- HOLIDAY CONTEST WINNER

Steps:

• For the cookies: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
• Sift flour, cocoa, baking soda, and salt together into medium bowl. With electric, beat butter and sugar at medium speed until light and fluffy, about 3 minutes. Scrape down sides of bowl with rubber spatula. Add cooled espresso and vanilla and beat at medium-low speed until combined. Scrape down bowl. With mixer on low speed, gradually add dry ingredients and mix until just combined.
• Roll dough into thirty 1-inch balls. Place 15 balls on each prepared baking sheet, spacing them about 2 inches apart. Bake until just set, rotating sheets from front to back and top to bottom halfway through baking, 8 to 9 minutes. Cool cookies on sheets for 2 minutes; transfer with metal spatula to wire rack to cool completely, at least 30 minutes. (Cookies can be stored in airtight container for up to 4 days.)
• For the frosting: With an electric mixer, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape down bowl. Add milk, peppermint extract, and food coloring and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Frost cooled cookies and immediately sprinkle each with crushed mints. (Once frosted, cookies are best served within 1 day.).

PEPPERMINT MOCHA BROWNIES

Steps:

• Mix all ingredients except baking chips together.
• Use cooking spray to grease bottom only of a 9X13 pan.
• Spread dough in pan and bake at 350 degrees for 30 minutes.
• Just as soon as you pull pan from oven, spread pkg of baking chips on top of hot brownies.
• Wait 5 minutes, and smooth top of brownies.
• It takes approx 1 hour for top to set up.