Chocolate Peppermint Coffee Recipes
CHOCOLATE AND PEPPERMINT COFFEE SPOONS
Steps:
- Line a baking sheet with parchment paper.
- Melt the chocolate with the coconut oil in a bowl set over a pan of simmering water. Stir occasionally until the chocolate is melted and the mixture is combined.
- Put the peppermint candies in a plastic bag and smash manually, or put in a food processor and pulse for a more even consistency.
- Dip a coffee spoon into the chocolate mixture and twirl so that the chocolate coats the spoon evenly. Place on the prepared baking sheet and sprinkle immediately with the peppermint candies. Repeat with 3 additional spoons. Allow to set in a refrigerator for 10 minutes.
PEPPERMINT CHOCOLATE COFFEE
This easy peppermint chocolate coffee recipe from Paula Deen is the perfect winter treat for the holidays. Ingredients include chocolate syrup, peppermint syrup and hot fresh brew coffee. Prep time is about 5 minutes and cooking time is 5 minutes on the stove-top.
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 5
Steps:
- To a coffee mug, add chocolate syrup, peppermint syrup and coffee. Mix together. Top with a dollop of whipped cream and chocolate shavings.
CHOCOLATE-PEPPERMINT COFFEE CREAMER
This homemade coffee creamer is perfect for the holiday spirit.
Provided by Jenna Keindel
Categories Drinks Recipes Coffee Drinks Recipes Creamer
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- Combine coffee creamer, confectioners' sugar, and cocoa powder in the bowl of a food processor; pulse until blended. Pour peppermint extract in slowly, with the processor running, until evenly distributed.
- Transfer into small jars and seal with lids. Attach instructions that say "Add 2 tablespoons to a cup of hot coffee, hot chocolate, or steamed milk."
Nutrition Facts : Calories 70.6 calories, Carbohydrate 12.8 g, Fat 3.1 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 3 g, Sodium 0.6 mg, Sugar 5.8 g
CHOCOLATE-PEPPERMINT COFFEE
The chocolate syrup and peppermint give this hot coffee its awesome flavor and aroma. Now to give it festive flair-serve with candy canes!
Provided by My Food and Family
Categories Home
Time 5m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Cook coffee, milk, chocolate syrup and sugar in saucepan on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
- Stir in extract.
- Pour into 4 mugs. Add candy cane to each mug.
Nutrition Facts : Calories 140, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
HOMEMADE PEPPERMINT COFFEE CREAMER
Pass on the seasonal, store-bought creamer and make your own. It's simple, takes just 5 ingredients, you know exactly what is in it, and you can have it all year-round. Cover and store in the refrigerator, shaking before each use.
Provided by Soup Loving Nicole
Categories Drinks Recipes Coffee Drinks Recipes Creamer
Time 20m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 40.2 calories, Carbohydrate 4.2 g, Cholesterol 6.8 mg, Fat 2 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 12.5 mg, Sugar 3.6 g
CHOCOLATE TOFFEE PEPPERMINT COOKIES
Chocolate and peppermint are a natural match, so I put them together in this easy cookie recipe. It's one of our favorite holiday cookies because it tastes delicious and there's no fussy decorating. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in toffee bits and baking chips., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with bottom of a glass. Bake until golden brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 55mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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