Mocha Mint Cordial Cups 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 CORDIAL CUPS

Steps:

• In small bowl, mix yogurt and liqueur.
• Spoon into cordial cups. Top each with whipped topping; garnish with mint leaves or chopped candies.

MOCHA MINT SHAKE

Steps:

• 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 10, then to High.
• 4. Blend for 1 minute or until desired consistency is reached. Serve immediately.

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.

CAFé MOCHA MINT OR CAFé MANDARIN MOCHA

Steps:

• Pour the coffee into a cup; stir in the chocolate syrup and the extract.
• Steam milk until hot and frothy, then add to the coffee, leaving a layer of foam on top.
• Sprinkle chocolate on top, if desired.

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.