Mocha Latte Slow Cooker Eggnog Recipe By Tasty

MOCHA EGGNOG

Steps:

• In a large saucepan, combine the milk, eggnog, 1/2 cup cream and coffee granules; heat through. Remove from the heat; stir in extracts. In a small bowl, beat remaining cream until stiff peaks form. Dollop over eggnog.

MOCHA LATTE SLOW COOKER EGGNOG RECIPE BY TASTY

Steps:

• Add all ingredients to slow cooker and stir.
• Cook on High for 1 hour, stirring occasionally.
• Top with whipped cream and sprinkle on cocoa powder.
• Enjoy!

SLOW COOKER PEPPERMINT MOCHAS

Steps:

• Make the peppermint syrup: In a small saucepan over medium heat, bring the water and sugar to a boil, stirring until sugar is dissolved (about a minute). Remove from heat and stir in the peppermint extract. Store in a glass jar in the refrigerator for up to 3 months.
• Make your peppermint mochas: In a 3-quart or larger slow cooker/Crock Pot, stir together the milk, espresso/coffee, chocolate chips, and peppermint syrup.
• Cook covered on low for about 2 hours, stirring occasionally to help distribute the melting chocolate, until steaming. You can also cook it on high for about an hour and fifteen minutes (depending on your slow cooker), stirring often - just watch it a little more carefully when the slow cooker is on high. Reduce heat to warm and keep covered once the mocha has heated to steaming.
• Serve in festive mugs, topped with whipped cream and a sprinkle of chocolate shavings.

CHILLED MOCHA EGGNOG

Steps:

• In a pitcher, dissolve coffee in water. Add the eggnog, brown sugar and cinnamon; whisk until sugar is dissolved. Chill., In a small bowl, beat the cream, confectioners' sugar and vanilla until soft peaks form. Pour eggnog mixture into glasses; top with whipped cream. Dust tops with cinnamon if desired.

CROCK POT EGGNOG LATTES

Steps:

• Add all ingredients to a 2.5-quart or larger Crock Pot.
• Cook on low for two hours, stirring occasionally, until piping hot.
• Reduce heat to warm setting to keep hot all day.

MOCHA LATTE LOGS

Steps:

• Heat oven to 350°F. In large bowl, beat butter with electric mixer on medium speed until fluffy. Beat in sugars until well blended. Beat in melted chocolate, vanilla, egg and 1 tablespoon coffee powder. Gradually beat flour into butter mixture until well blended.
• Roll dough into ball; flatten ball slightly. Cut dough into 8 equal wedges; roll each into 18-inch long rope. Cut each rope into 6 (3-inch) pieces. On ungreased cookie sheets, place pieces 2 inches apart. Using tines of fork, make lines along each log by pulling gently down length of each piece.
• Bake 10 to 12 minutes or until firm but not browned. Remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
• Place waxed paper on counter under cooling rack. In small, deep microwavable bowl or measuring cup, microwave cream uncovered on High about 15 seconds or until warm. Stir in 2 teaspoons coffee powder until dissolved. Using wire whisk, beat in powdered sugar until no lumps remain. Dip one end of each log into glaze. Place on cooling rack, allowing glaze to drip through rack, until glaze is dry, about 30 minutes.