Hot Cocoa Affogato With Peppermint Ice Cream Recipes

PEPPERMINT HOT COCOA

Peppermint Hot Cocoa image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 cups whole or low-fat milk
1/2 teaspoon pure vanilla extract
3/4 cup sugar
1/2 cup unsweetened cocoa powder
4 ounces semisweet or bittersweet chocolate, finely chopped
3 tablespoons crushed peppermint sticks, plus more for serving
Pinch kosher salt
Unsweetened whipped cream, for serving
Peppermint sticks, for serving

Steps:

Heat the milk and vanilla in a medium saucepan over medium heat until hot and steaming. Combine the sugar, cocoa powder, chocolate, crushed peppermint and salt in a bowl, then whisk into the milk. Reduce the heat to low and simmer, stirring, until the chocolate and peppermint melts and the cocoa thickens slightly, about 2 minutes. Divide among 4 mugs, top with dollops of whipped cream. Sprinkle with crushed peppermint and serve each with a peppermint stick.

PEPPERMINT HOT COCOA

Peppermint Hot Cocoa image

Provided by Geoffrey Zakarian

Categories beverage

Time 5m

Yield 2 to 4 servings

Number Of Ingredients 5

Ingredients

2 cups your favorite hot chocolate
6 ounces peppermint schnapps
1 1/2 cups whipped cream
2 tablespoons chocolate shavings
2 tablespoons crushed peppermint candies

Steps:

Divide the hot chocolate among mugs and add the schnapps. Divide the whipped cream and spoon over top of each. Sprinkle with the chocolate shavings and peppermint candies.

HOT-COCOA AFFOGATO WITH PEPPERMINT ICE CREAM

Hot-Cocoa Affogato with Peppermint Ice Cream image

Rich, chocolaty cocoa is poured over a scoop of peppermint ice cream for a kid-friendly twist on the Italian espresso- ice cream dessert.

Provided by Bon Appétit Test Kitchen

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

3 cups whole milk
1 cup chilled heavy cream, divided
1/3 cup sugar
1 large pinch of kosher salt
1 vanilla bean, split lengthwise
5 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), chopped
1/3 cup (loosely packed) natural unsweetened cocoa powder
1 tablespoon finely ground espresso or dark-roast coffee beans
2 pints peppermint or mint chip ice cream
8 small candy canes (optional)

Steps:

Combine milk, 1/2 cup cream, sugar, salt, and 1/4 cup water in a large heavy saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil, stirring to dissolve sugar. Add chocolate and cocoa powder; whisk until chocolate melts and mixture just comes to a boil. DO AHEAD: Cocoa can be made 1 day ahead. Let cool; cover and chill. Bring to a simmer before continuing.
Whisk remaining 1/2 cup cream and ground coffee in a small bowl until firm peaks form. DO AHEAD: Whipped cream can be made 2 hours ahead. Cover and chill. Rewhisk if needed before using.
Remove vanilla bean from hot cocoa; discard. Transfer cocoa to a blender and purée until thick and foamy, about 2 minutes.
Scoop ice cream into teacups; pour hot cocoa into cups, dividing evenly. Top each with a small dollop of coffee whipped cream. Garnish with a small candy cane, if desired.

PEPPERMINT PATTY HOT COCOA

Peppermint Patty Hot Cocoa image

A hint of cool mint makes this rich sipper a nice change of pace from traditional hot cocoa. Add a dollop of whipped cream and crushed peppermint candies. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Time 20m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1-1/2 cups hot water
1 cup sugar
1/2 cup baking cocoa
1/8 teaspoon salt
9 cups 2% milk
1 cup peppermint schnapps liqueur or 3/4 teaspoon peppermint extract with additional 1 cup milk
Whipped cream and crushed peppermint candies

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.

Nutrition Facts : Calories 213 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 111mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 7g protein.

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Combine milk, 1/2 cup cream, sugar, salt, and 1/4 cup water in a large heavy saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil, stirring to dissolve sugar. Add chocolate and cocoa powder; whisk until chocolate melts and mixture just comes to a boil. DO AHEAD: Cocoa can be made 1 day ahead. Let cool; cover and chill. Bring to a simmer before continuing.
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