CHOCOLATE MINT COFFEE
Steps:
- Place coffee in a blender or food processor. In a cup, combine extracts. WIth processor running, add exracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Serve with milk or cream if desired.
Nutrition Facts :
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.
FRESH MINT ICED COFFEE
Steps:
- Muddle the mint leaves in a large glass. Fill it with ice. Pour in the coffee, heavy cream and Simple Syrup, and give it a little swirl. Enjoy!
- In a small saucepan, whisk together the sugar and water and bring to boil, stirring often. Remove from the heat and let it cool. Transfer to a container and store in the fridge for up to 2 weeks.
MOCHA MINT COFFEE
This doctored-up coffee benefits from hints of mint, cocoa and cinnamon. The marshmallows on top are a playful addition that brings out the youngster in anyone. -Mindie Hilton, Susanville, California
Provided by Taste of Home
Time 2h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine first 5 ingredients. Cook, covered, on low until hot, 2-3 hours., Ladle into mugs. Top with marshmallows; sprinkle with cinnamon.
Nutrition Facts : Calories 155 calories, Fat 5g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 105mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 0 fiber), Protein 2g protein.
MINT CHOCOLATE COFFEE
Make and share this Mint Chocolate Coffee recipe from Food.com.
Provided by CaliforniaJan
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Brew your regular coffee. Add the 1 ounce of chocolate mint liqueur into your cup. Add some whipping cream if desired. Sprinkle with shaved chocolate.
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
COFFEE-MINT CHOCOLATE ICE CREAM SANDWICHES
The sandwiches can be stored in the freezer, well wrapped in plastic, for up to 3 days; let them soften at room temperature for about 15 minutes before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 22
Number Of Ingredients 14
Steps:
- Cookies: Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a bowl. In another bowl, beat butter on medium-high speed until pale and fluffy, about 1 minute. Add brown sugar and 1 3/4 cups granulated sugar and beat until combined, about 1 minute. Beat in eggs, 1 at a time, then coffee extract. Reduce speed to low; gradually add flour mixture, beating until just combined.
- Scoop 1-ounce balls of dough with a 1 5/8-inch ice cream scoop and place 2 inches apart on parchment-lined baking sheets. Flatten each slightly with the bottom of a dry-measure cup dipped in flour. Stir together remaining 1 1/2 teaspoons granulated sugar and espresso powder in a small bowl; sprinkle mixture over rounds.
- Bake cookies until golden on edges, about 15 minutes. Let cool completely on a wire rack. Dip flat sides of half of cookies in chocolate (or spread chocolate on cookies). Freeze on a baking sheet, chocolate-side up, until set, 5 to 15 minutes.
- Cream: Meanwhile, prepare an ice-water bath. Bring cream and mint to a simmer in a small saucepan, then remove from heat; let cool completely, 30 minutes. Place in ice bath until well chilled. Transfer half of mixture to a food processor with half of confectioners' sugar and salt; purée until mint is finely chopped and cream is thick enough to scoop (check after 20 seconds). Then pulse just until whipped. Repeat with second batch.
- Scoop 1/4 cup whipped cream onto flat side of each coated cookie. Freeze until slightly hardened, 5 to 20 minutes. Lightly press uncoated halves on top, then freeze until semifirm, about 30 minutes, before serving.
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