Peppermint Slow Cooker Eggnog Recipe By Tasty

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PEPPERMINT SLOW COOKER EGGNOG RECIPE BY TASTY



Peppermint Slow Cooker Eggnog Recipe by Tasty image

Here's what you need: eggnog, candy cane, white chocolate, whipped cream, candy cane

Provided by Steph Cozza

Categories     Drinks

Yield 5 servings

Number Of Ingredients 5

1 qt eggnog
⅓ cup candy cane, crushed
⅓ cup white chocolate
whipped cream
candy cane

Steps:

  • Put candy canes in a sealed zip bag. Beat with a rolling pin or heavy object until crumbled into tiny pieces.
  • Add eggnog, candy canes, and chocolate to slow cooker and stir.
  • Cook on high for 1 hour, stirring occasionally.
  • Top with whipped cream and sprinkle with candy cane pieces.
  • Enjoy!

Nutrition Facts : Calories 263 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 0 grams, Protein 9 grams, Sugar 28 grams

PEPPERMINT MOCHA CROCKPOT EGGNOG WITH DIPPING DEER RECIPE BY TASTY



Peppermint Mocha Crockpot Eggnog With Dipping Deer Recipe by Tasty image

Here's what you need: cinnamon stick, semisweet chocolate chips, large egg yolks, granulated sugar, whole milk, heavy cream, Starbucks® Peppermint Mocha Frappuccino®, vanilla extract, freshly grated nutmeg, kosher salt, semisweet chocolate chips, candy canes, candy eyes, red chocolate-covered candies

Provided by Starbucks Frappuccino

Categories     Drinks

Yield 10 servings

Number Of Ingredients 14

1 cinnamon stick
1 tablespoon semisweet chocolate chips, or chocolate shavings
9 large egg yolks
¼ cup granulated sugar
2 cups whole milk
1 ½ cups heavy cream
1 bottle Starbucks® Peppermint Mocha Frappuccino®
1 teaspoon vanilla extract
¼ cup freshly grated nutmeg
1 pinch kosher salt
1 ½ cups semisweet chocolate chips
20 candy canes
20 candy eyes
10 red chocolate-covered candies

Steps:

  • Make the peppermint mocha eggnog: Add the cinnamon stick and chocolate chips to a slow cooker and turn the heat to high.
  • In a large bowl, vigorously whisk together the egg yolks and sugar until well combined. Whisk in the milk, heavy cream, Starbucks® Peppermint Mocha Frappuccino®, vanilla, nutmeg, and salt.
  • Pour the egg mixture into the slow cooker and reduce the heat to low. Cook, whisking occasionally to ensure that the chocolate melts and the eggs do not curdle, for about 3 hours, or until the mixture thickens slightly and the temperature reaches 160°F (70°C).
  • Make the dipping deer: Add the chocolate chips to a microwave-safe tall glass or jar. Microwave in 30-second intervals, stirring between, until completely melted, (If you don't have a tall, heatproof vessel, microwave the chocolate chips in a heatproof bowl and pour into a glass or jar once melted).
  • Line a baking sheet with parchment paper.
  • Dip the bottom of a candy cane in the chocolate to coat about ⅔ of the way up the shaft (leaving enough of the hook uncovered to look like antlers). Gently shake off any excess chocolate and lay flat on the prepared sheet. Dip a second candy cane, then place directly next to the first candy cane so they hold together with the hooks facing opposite directions. Immediately place 2 candy eyes toward the top of the chocolate-dipped part and one red candy below the eyes to make the nose. Repeat with the remaining ingredients for 10 reindeer total. Transfer the baking sheet to the refrigerator for at least 10 minutes to harden, or until ready to use.
  • Serve the dipping deer alongside the eggnog.
  • Enjoy!

Nutrition Facts : Calories 621 calories, Carbohydrate 95 grams, Fat 24 grams, Fiber 1 gram, Protein 10 grams, Sugar 64 grams

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

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.

SALTED CARAMEL SLOW COOKER EGGNOG RECIPE BY TASTY



Salted Caramel Slow Cooker Eggnog Recipe by Tasty image

Here's what you need: eggnog, cinnamon sticks, nutmeg, caramel soft candy, sea salt, whipped cream, caramel, sea salt

Provided by Steph Cozza

Categories     Drinks

Yield 5 servings

Number Of Ingredients 8

1 qt eggnog
4 cinnamon sticks
1 teaspoon nutmeg
½ cup caramel soft candy
2 teaspoons sea salt
whipped cream, to garnish
caramel, to garnish
sea salt, to garnish

Steps:

  • Add all ingredients to slow cooker and stir.
  • Cook on high for 1 hour, stirring occasionally.
  • Top with whipped cream and drizzle caramel on top.
  • Enjoy!

Nutrition Facts : Calories 270 calories, Carbohydrate 35 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, Sugar 32 grams

PEPPERMINT EGGNOG PUNCH



Peppermint Eggnog Punch image

With peppermint ice cream, this is almost more of a dessert than a beverage! -Marjorie Jane Watkins, Eugene, Oregon

Provided by Taste of Home

Time 15m

Yield 9 cups.

Number Of Ingredients 5

1 quart peppermint ice cream, softened
4 cups eggnog, chilled
1 cup rum or 2 teaspoons rum extract, optional
2 cups carbonated water, chilled
Miniature candy canes, optional

Steps:

  • Set aside a few scoops of ice cream to use as a garnish. Place the remaining ice cream in a large punch bowl; stir in the eggnog and rum or extract if desired. Add carbonated water. Top with reserved ice cream scoops. Serve with candy canes if desired. Serve immediately.

Nutrition Facts : Calories 167 calories, Fat 7g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 53mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 3g protein.

PEPPERMINT EGGNOG



Peppermint Eggnog image

Serve this virgin peppermint eggnog, jazzed up with peppermint extract, in candy-rimmed mugs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 5 cups

Number Of Ingredients 12

6 large eggs
2 large egg yolks
1/2 cup sugar
2 tablespoons more sugar
1/4 teaspoon salt
1/2 teaspoon pure peppermint extract
1 tablespoon pure vanilla extract
4 cups whole milk
12 peppermint candy canes, broken into pieces
3 ounces white chocolate, coarsely chopped
1/2 cup heavy cream
Peppermint sticks, for garnish

Steps:

  • Prepare an ice-water bath; set aside. Whisk together eggs, egg yolks, sugar, salt, and the extracts in large saucepan over medium-low heat until combined. Pour in milk in a slow, steady stream, whisking until fully incorporated. Raise heat to medium. Cook, whisking constantly, until mixture registers 160 degrees on an instant-read thermometer and is thick enough to coat the back of a spoon, 30 to 35 minutes.
  • Pour milk mixture through a fine sieve into a medium bowl. Set bowl in ice-water bath; let mixture cool completely. Transfer custard to an airtight container, and refrigerate at least 4 hours or up to overnight.
  • Process candy canes in a food processor until finely crushed. Sift in a strainer to discard dust. Transfer to a shallow dish.
  • Melt chocolate in a heatproof bowl set over a pan of simmering water. Let cool 5 minutes. Dip rim of each cup into melted chocolate, then crushed peppermint. Refrigerate until set, about 5 minutes.
  • Remove custard from refrigerator; set aside. Put cream into the bowl of an electric mixer fitted with the whisk attachment; mix on medium speed until stiff peaks form. Fold into cold custard until combined. Fill cups with eggnog. Sprinkle with crushed peppermint, and garnish with peppermint sticks; serve.

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