Mocha Mint Coffee Recipes

MOCHA MINT COFFEE

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.

MOCHA MINT COFFEE

Steps:

• Combine coffee, ice cream & creme de menthe in blender container & blend on low speed.
• Spoon into sherbet or wine glasses & garnish ea serving w/a chocolate mint wafer or shaved chocolate.

FROZEN MINT MOCHA COCKTAIL

Steps:

• Pour the espresso into ice cubes trays and freeze for 4 hours or overnight.
• Put serving glasses in the freezer. Whip 1/2 cup of the cream and 1 tablespoon of the superfine sugar to soft peaks.
• In a blender, combine the espresso ice cubes, the remaining 1 cup cream and 1/4 cup sugar, and the ice cubes, milk, chocolate syrup, coffee liqueur and peppermint liqueur. Blend until smooth and creamy.
• Pour into the chilled glasses and top with whipped cream. Garnish with grated chocolate if using.

MOCHA MINT COFFEE CREAMER

Steps:

• Place the pint of half and half into a saucepan and cook over medium heat.
• Once the half and half starts to warm, add the white chocolate chips to the saucepan.
• As the chips start to melt, reduce the heat and stir consistently. This will give the mix a frothy like appearance.
• Once the chips are completely melted and combined in the half and half turn off the heat.
• Next, you will want to add the peppermint syrup and the chocolate chips.
• Mix until the syrups are dissolved into the mixture.
• Now, pour the mix into a storage container for safe keeping.
• When ready for a cup, simply place 3/4 cup of coffee to 1/4 cup of Mocha Mint Creamer.
• Stir and enjoy with whipped cream on top.
• If you would like a stronger chocolate flavor, use a 1/2 cup of dark chocolate chips instead of white chocolate chips. If you enjoy the mint flavor, you may choose to melt a peppermint patty mixed into your coffee. For a cold Mocha Mint, add the coffee and creamer to a blender with 5 ice cubes and blend.

MOCHA COFFEE

Steps:

• Pour hot coffee into a mug. Stir in cocoa, sugar and milk.

PEPPERMINT-MOCHA COFFEE RECIPE

Steps:

• Cook first 3 ingredients in saucepan 5 min. or until heated through, stirring frequently. (Do not boil.)
• Add to chocolate in medium bowl; whisk until chocolate is melted and mixture is well blended. Stir in coffee.
• Pour into 4 mugs. Top with COOL WHIP.

MINT MOCHA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine 3/4 the chocolate chips with coffee in a small, heavy saucepan over low heat. Melt, remove from heat, and stir. Repeat this process, stirring until smooth, 4 to 6 minutes total. Remove from heat. Cool to room temperature.
• Combine flour, baking soda, and salt in a small bowl.
• Beat butter, white sugar, brown sugar, peppermint extract, and vanilla extract in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Beat in the melted chocolate. Beat in the flour mixture gradually. Stir in the remaining chocolate chips and creme de menthe chips. Drop dough by rounded tablespoons onto the prepared baking sheets.
• Bake in the preheated oven until sides are set but centers are still soft, 8 to 12 minutes. Let cool for 2 minutes. Press your thumb into each cookie; top thumbprints with crushed candy canes.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle over cookies.