Peppermint Mocha Crockpot Eggnog With Dipping Deer Recipe By Tasty

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SLOW COOKER PEPPERMINT MOCHAS



Slow Cooker Peppermint Mochas image

Make the Starbucks classic at home, right in your Crock Pot. These are an easy, festive, and tasty choice for Christmas morning.

Provided by Kare for Kitchen Treaty

Time 2h5m

Number Of Ingredients 8

4 cups milk
4 shots of espresso -or- 4 rounded teaspoons instant espresso powder plus 1 1/2 cups water -or- 2 cups very strong brewed coffee
3/4 cup semi-sweet chocolate chips
1/4 cup peppermint syrup
Whipping cream and shaved chocolate bar for garnish
1 cup sugar
1 cup water
2 teaspoons peppermint extract

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.

MOCHA EGGNOG



Mocha Eggnog image

This chocolaty twist on traditional eggnog will spread good cheer at your Christmas or New Year's celebration. My family makes a batch each year to sip while opening presents. -Beth Ann Hill, Dayton, Ohio

Provided by Taste of Home

Time 10m

Yield 2-1/2 quarts.

Number Of Ingredients 6

5 cups chocolate milk
4 cups eggnog
1 cup heavy whipping cream, divided
2 tablespoon instant coffee granules
2-1/2 teaspoons vanilla extract
1 teaspoon rum extract

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.

Nutrition Facts : Calories 329 calories, Fat 21g fat (13g saturated fat), Cholesterol 108mg cholesterol, Sodium 139mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 8g protein.

PEPPERMINT EGGNOG PUNCH



Peppermint Eggnog Punch image

This punch is so delicious, I sometimes make a batch without the rum because the kids enjoy it as much as the adults!

Provided by NJMOM

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 10m

Yield 16

Number Of Ingredients 5

1 quart peppermint ice cream
1 quart eggnog
4 (12 fluid ounce) cans or bottles ginger ale, chilled
1 cup rum
24 small peppermint candy canes for garnish

Steps:

  • Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 65.1 g, Cholesterol 52 mg, Fat 8.4 g, Protein 3.6 g, SaturatedFat 5.1 g, Sodium 87.4 mg, Sugar 45.1 g

PEPPERMINT MOCHA CANNOLI RECIPE BY TASTY



Peppermint Mocha Cannoli Recipe by Tasty image

Here's what you need: flour, sugar, salt, instant espresso powder, cold butter, egg, vanilla extract, dry white wine, whole milk ricotta cheese, powdered sugar, cocoa powder, instant espresso powder, candy canes, dark chocolate, oil, cannoli form

Provided by Tasty

Categories     Desserts

Yield 4 servings

Number Of Ingredients 16

2 cups flour
1 tablespoon sugar
¼ teaspoon salt
1 teaspoon instant espresso powder
2 tablespoons cold butter, cubed
1 egg, separated
1 teaspoon vanilla extract
½ cup dry white wine
2 cups whole milk ricotta cheese
⅓ cup powdered sugar
2 tablespoons cocoa powder
¾ teaspoon instant espresso powder
2 candy canes, or peppermints, crushed
dark chocolate, for melting
oil, for frying
cannoli form, available at most specialty kitchen stores or online

Steps:

  • Separate egg white and egg yolk into two small bowls. Set aside.
  • In a large bowl, whisk together flour, sugar, salt, and 1 teaspoon instant espresso powder. Add the butter and work into the flour mixture with your fingertips until it reaches a sandy consistency.
  • Add the egg yolk, vanilla extract, and white wine. Mix together first with a wooden spoon, then finish by kneading it out on a lightly floured surface with your hands until the dough comes together and becomes smooth. Form into a ball and cover with plastic wrap. Refrigerate dough for 30 minutes to an hour.
  • Form into a ball and cover with plastic wrap. Refrigerate dough for 30 minutes to an hour.
  • To make the filling: in a medium bowl whisk together the ricotta cheese, powdered sugar, cocoa powder, and ¾ teaspoon instant espresso powder. Refrigerate until ready to pipe. If the ricotta is especially wet, first remove excess moisture by patting it down with paper towels.
  • Remove the chilled dough and divide in half. Roll out to as thin as possible on a lightly floured surface. Using a small bowl, cookie cutter, or jar lid, cut into circles (re-rolling the circles and re-cutting if necessary to reach desired thinness). Wrap dough around a lightly greased cannoli form and seal with egg white.
  • Heat oil to 350˚F (175˚C) and carefully lower the cannoli forms into the hot oil. Fry until golden on all sides. Remove from oil and set on paper towel to drain and cool.
  • Using a small bowl, cookie cutter, or jar lid, cut into circles (re-rolling the circles and re-cutting if necessary to reach desired thinness).
  • Remove the cooled pastry and dip ends in melted chocolate and roll in crushed candy canes. Place on wax paper to set.
  • Wrap dough around a lightly greased cannoli form and seal with egg white.
  • Before serving, pipe the ricotta mixture into the cannoli. Dust with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 701 calories, Carbohydrate 85 grams, Fat 28 grams, Fiber 2 grams, Protein 21 grams, Sugar 20 grams

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