Peppermintlatte Recipes

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PERFECT PEPPERMINT PATTIES



Perfect Peppermint Patties image

Calling for just a few ingredients, this is one candy that's simple to prepare. I make lots of different candy at Christmas to give as gifts. It's time consuming, but worth it to see the delight it brings to people. -Joanne Adams, Bath, Maine

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 5 dozen.

Number Of Ingredients 7

3-3/4 cups confectioners' sugar
3 tablespoons butter, softened
2 to 3 teaspoons peppermint extract
1/2 teaspoon vanilla extract
1/4 cup evaporated milk
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In a large bowl, combine the first 4 ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined baking sheet. Flatten with a glass to 1/4-in. thickness. Cover and freeze for 30 minutes. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip patties, allowing excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 7mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.

PEPPERMINT PATTIES



Peppermint Patties image

I have made these every year as one of many Christmas treats. My family really loves them, it wouldn't be Christmas without them! When you dip, tap the fork on the edge of the pan to shake off excess. Slide the patty onto waxed paper -- you can use the fork to make a little swirl on the top to make it pretty.

Provided by PATTY STOCKTON

Categories     Desserts     Candy Recipes     Mints

Time 2h55m

Yield 28

Number Of Ingredients 5

¾ cup sweetened condensed milk
1 ½ teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening

Steps:

  • In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
  • In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 32.9 g, Cholesterol 2.8 mg, Fat 6.5 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 12.6 mg, Sugar 31.1 g

PEPPERMINT LATTE



Peppermint Latte image

Make and share this Peppermint Latte recipe from Food.com.

Provided by Pebbles

Categories     Beverages

Time 7m

Yield 2 serving(s)

Number Of Ingredients 5

1/2 cup milk
1/2 cup half-and-half
1 tablespoon creme de menthe or 1 tablespoon peppermint schnapps
1 cup espresso or 1 cup strong black coffee
sugar

Steps:

  • Bring milk and half and half to hot, but not boiling.
  • Stir in liquer.
  • Whisk to make frothy.
  • Divide coffee between two mugs.
  • Add hot milk to each mug.
  • Sweeten with sugar to taste.
  • Top with whipped cream if desired and add a peppermint stick.

YORK PEPPERMINT PATTIE-INSPIRED LATTE RECIPE BY TASTY



York Peppermint Pattie-Inspired Latte Recipe by Tasty image

Did somebody ask for a refresh-mint? The peppermint in this infused latte will perk you right up, followed by a smooth chocolate finish.

Provided by Betsy Carter

Categories     Drinks

Time 10m

Yield 1 serving

Number Of Ingredients 10

4 oz brewed espresso
1 cup whole milk
¼ teaspoon peppermint extract
1 tablespoon Vanilla Simple Syrup
chocolate syrup, for topping
chocolate shaving, for topping
1 sprig of fresh mint, for garnish
Special Equipment
espresso machine
milk frother

Steps:

  • Add the espresso to a 12-ounce mug.
  • In a milk frother, combine the milk peppermint extract, and vanilla simple syrup and froth. Pour into the mug with the espresso.
  • Top with chocolate syrup, chocolate shavings, and the mint sprig.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 118 calories, Carbohydrate 11 grams, Fat 4 grams, Fiber 0 grams, Protein 7 grams, Sugar 11 grams

PEPPERMINT PATTIES



Peppermint Patties image

The bracing blend of peppermint enrobed in bittersweet chocolate is one of the best-and most refreshing-candy combinations going, and homemade versions of these popular patties are leagues better than anything you'll find in a foil wrapper. Here, we've tempered the chocolate to give it a beautiful sheen and to prevent the coating from developing a bloom at room temperature.

Provided by Gina Marie Miraglia Eriquez

Categories     Candy     Mixer     Chocolate     Dessert     Christmas     Kid-Friendly     New Year's Eve     Gourmet     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 4 dozen candies

Number Of Ingredients 7

2 1/2 cups confectioners sugar (less than 1 pound), divided
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon pure peppermint extract
1 tablespoon vegetable shortening (preferably trans-fat-free)
10 ounces 70%-cacao bittersweet chocolate, coarsely chopped
Equipment: a 1-inch round cookie cutter; a digital instant-read thermometer

Steps:

  • Make filling:
  • Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.
  • Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.
  • Temper chocolate and coat filling:
  • Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.
  • Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.
  • Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.

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