Peppermint Chocolate Malt Recipes

PEPPERMINT CHOCOLATE MALT

Steps:

• In a blender, combine the milk, 2 cups ice cream, 1/3 cup malted milk powder, chocolate syrup, extract and cinnamon. Cover and process until smooth. Pour into five chilled glasses. Top each with a scoop of the remaining ice cream. Sprinkle with remaining malted milk powder. Garnish with candy and mint if desired. Serve immediately.

CHOCOLATE MALTED PEPPERMINT SWEET ROLLS

Steps:

• Add the warm milk, melted butter and granulated sugar into the bowl of a stand mixer.
• Add the yeast to the milk and butter mixture and stir well to combine.
• Allow the mixture to sit and get foamy (approximately 10 minutes).
• Stir the flour, salt, egg, cocoa powder, and chocolate malt powder to the bowl and stir slight to combine.
• Switch to the dough hook for the stand mixer and thoroughly knead the dough until it comes away from the sides of the bowl, and forms a soft ball (at least 7 minutes).
• Transfer the dough to an bowl that has been sprayed with coconut oil and cover the bowl with plastic wrap.
• Allow the dough to rise until doubled in bulk in a warm, draft free place (approximately 90 minutes).
• Turn the dough out and pat (or roll) the dough into an approximate 12" x 17" rectangle
• Spread the softened butter evenly over the entire surface of the dough.
• Top the dough with ½ cup of the crushed peppermint, and ½ cup of the chocolate chips.
• Roll the dough, lengthwise to form a cylinder.
• Use a serrated knife to cut the cylinder into even circles (12-15)
• Place the rolls into a 9" x 13" baking dish that has been sprayed with coconut oil spray.
• Place the rolls in a warm, draft free place to rise until doubled in volume (approximately 90 minutes).
• Once doubled, preheat oven to 375 degrees and bake the rolls for 30-35 minutes. Until a toothpick inserted into the center of the dough comes out clean.
• Remove from the oven and cool for at least 30 minutes.
• While the sweet rolls are cooling, prepare the icing.
• Add all the icing ingredients into a medium bowl, and whisk until smooth and creamy.
• Spread the icing liberally over each sweet roll and sprinkle the top of each roll with the remaining ½ cup of the crushed peppermint candy.

CHOCOLATE PEPPERMINT BARK

Steps:

• Line a baking sheet with waxed paper.
• Melt chocolate chips in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 5 minutes.
• Melt white chocolate chips in top of a separate double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 5 minutes. Stir in vegetable oil and peppermint extract.
• Pour chocolate onto lined baking sheet; spread with spatula. Drizzle white chocolate over chocolate; swirl with a fork.
• Refrigerate until bark is hardened, about 1 hour.

PEPPERMINT HOT CHOCOLATE

Steps:

• Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
• Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.

PEPPERMINT HOT CHOCOLATE

Steps:

• Whisk six 12-ounce cans evaporated milk, 1/3 cup chocolate liqueur and 1/4 cup peppermint schnapps in a slow cooker. Add two 12-ounce bags dark chocolate chips. Cover and cook on low for 2 to 3 hours, stirring occasionally. Ladle into mugs. Garnish with whipped topping and candy canes.
• If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.

CHOCOLATE PEPPERMINT SODA

Steps:

• For the infused peppermint simple syrup: Combine the crushed candies with 1 1/2 cups of water over medium heat. Simmer until the candy is dissolved; remove from the heat. Strain if any candy bits remain. Let cool.
• For the chocolate peppermint sodas: Pour the crushed candies into a small dish. Dip the rims of 2 highball glasses in water and roll in the crushed candies to coat the rims. (You may need to press them on a bit with your fingers to evenly coat the rims.)
• Fill the glasses halfway with ice. Add 1 ounce of the simple syrup to each glass, divide the seltzer between the glasses and stir to mix. Drizzle in the chocolate syrup and let it swirl down into the pink soda. Add a splash of vodka if desired.

DARK CHOCOLATE PEPPERMINT BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir in peppermint oil until smooth. Spread into prepared pan. Melt dark chocolate chips in another bowl. Drizzle over top of white layer; cut through mixtures with a knife to swirl. Sprinkle with peppermint candies (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

CHOCOLATE PEPPERMINT SNAPS

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.