Peppermint Patty Hot Cocoa Food

HOT PEPPERMINT PATTY

Steps:

• Gather the ingredients.
• Pour the liqueurs into a warmed mug or Irish coffee glass .
• Fill with hot chocolate.
• If you like, top with whipped cream and garnish with shaved chocolate or chocolate sprinkles. Serve and enjoy.

PEPPERMINT PATTY HOT COCOA

Steps:

• In a large saucepan, combine water, sugar, cocoa and salt; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes. Add milk; heat through, stirring constantly., Remove from heat; add liqueur. Cook and stir over medium heat until heated through. Top servings with whipped cream and peppermint candies.

REAL PEPPERMINT PATTY HOT CHOCOLATE

Steps:

• Chop the peppermint patties into small pieces and combine all ingredients in a pan.
• Heat over medium heat until all ingredients are incorporated and milk is hot.
• Can be served with whipped cream and some grated chocolate.

PEPPERMINT HOT COCOA

Steps:

• In a large mug or glass, combine cocoa mix with 1 cup of hot water, and stir to dissolve. Add syrup and mix well. Top with marshmallows and sip away!

HOT PEPPERMINT PATTY

Steps:

• 1. Stir liqueur and Rumple Minze into hot chocolate. Top with whipped cream. Garnish with a sprinkle of cocoa powder. Enjoy! Just for fun, you can also cut a small thin wedge out of a peppermint patty candy and hang it in the rim of the glass for garnish, also. Only cut in to the center. (You can also garnish with a peppermint stick, peppermint candy, or candy cane.)

PEPPERMINT HOT CHOCOLATE

Steps:

• Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
• Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.

PEPPERMINT PATTY SANDWICH COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mixes, eggs and oil; beat until well blended. Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with bottom of a glass dipped in granulated sugar., Bake 7-9 minutes or until tops are cracked. Cool 2 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and extract until blended. Gradually beat in confectioners' sugar until smooth., Spread filling on bottoms of half of the cookies; cover with remaining cookies. Refrigerate leftovers in an airtight container.

PEPPERMINT PATTY COCKTAIL

Steps:

• Make cocoa mix as directed on package, using water instead of milk. In small bowl, stir together crème de cacao, schnapps and cognac; stir into hot cocoa.
• Pour mixture evenly into 4 Irish coffee glasses. Top with whipped cream and chocolate shavings.

GODIVA PEPPERMINT PATTY

Steps:

• Pour hot chocolate into a brandy snifter.
• Add Rumple Minze and Godiva liqueurs. Stir.
• Top with whipped cream.

PEPPERMINT PATTIES

Steps:

• Make filling:
• Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.
• Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.
• Temper chocolate and coat filling:
• Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.
• Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.
• Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.

PEPPERMINT PATTY I

Steps:

• Prepare hot chocolate according to package directions. Stir in peppermint schnapps.