Slow Cooker Peppermint Mochas Recipes

SLOW COOKER PEPPERMINT MOCHAS

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.

PEPPERMINT MOCHA CROCKPOT EGGNOG WITH DIPPING DEER RECIPE BY TASTY

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!

PEPPERMINT MOCHA CANNOLI RECIPE BY TASTY

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!