PEPPERMINT HOT COCOA
Steps:
- In a large mug or glass, combine cocoa mix with 1 cup of hot water, and stir to dissolve. Add syrup and mix well. Top with marshmallows and sip away!
PEPPERMINT HOT COCOA BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 24 brownies
Number Of Ingredients 22
Steps:
- Make the brownies: Preheat the oven to 325˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on all sides; coat with cooking spray. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
- Melt the butter and milk chocolate in a pot over medium-low heat, stirring. Remove from the heat and whisk in both sugars. Whisk in the eggs, one at a time, then the vanilla and milk. Gently whisk in the flour mixture until just combined. Spread the batter in the prepared pan.
- Bake until a toothpick inserted into the center comes out with just a few crumbs, about 45 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang.
- Meanwhile, make the topping: Combine the gelatin, salt and 1/4 cup water in a stand mixer fitted with a whisk attachment. Let sit 2 minutes. Combine the granulated sugar, corn syrup and 1/4 cup water in a small saucepan. Bring to a boil over medium-high heat and cook, without stirring, until the sugar is dissolved, 1 minute. With the mixer on low speed, slowly pour in the sugar syrup. Gradually increase the speed to high; beat until thick and fluffy, 12 to 14 minutes. Beat in both extracts.
- Coat a rubber spatula with cooking spray; spread the topping on the brownies. Sprinkle with peppermint candies and let set, about 2 hours. Cut into pieces using a knife coated with cooking spray.
PEPPERMINT PATTY HOT COCOA
A hint of cool mint makes this rich sipper a nice change of pace from traditional hot cocoa. Add a dollop of whipped cream and crushed peppermint candies. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine water, sugar, cocoa and salt; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes. Add milk; heat through, stirring constantly., Remove from heat; add liqueur. Cook and stir over medium heat until heated through. Top servings with whipped cream and peppermint candies.
Nutrition Facts : Calories 213 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 111mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 7g protein.
PEPPERMINT SCHNAPPS HOT COCOA SNOWFLAKES
Mint and chocolate are perfect partners in these cutout cookies! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, vanilla and espresso powder. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half., Preheat oven to 350°. Roll each portion of dough to 1/4-in. thickness between 2 sheets of waxed paper. Cut with floured 3-in. snowflake cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., For icing, in a large bowl, beat confectioners' sugar, shortening, schnapps and enough water to reach a spreading consistency. If desired, add 4 drops food coloring to the inside a of pastry bag fitted with a small star tip. Decorate cookies as desired. Let stand at room temperature until frosting is dry and firm.
Nutrition Facts : Calories 147 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 51mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT HOT COCOA RECIPE BY TASTY
Here's what you need: powdered milk, cocoa powder, sugar, chocolate chips, candy cane
Provided by Rie McClenny
Categories Drinks
Time 30m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Empty contents of jar, mix to make sure ingredients are well combined.
- To make, mix ¼ cup (50 g) of cocoa mix with 1 cup (235 ml) of hot water. Enjoy!
PEPPERMINT HOT COCOA COOKIES
Chocolate, peppermint and marshmallow come together for a much more portable version of cocoa in these delightfully delicious holiday treats.
Provided by Pillsbury
Categories Trusted Brands: Recipes and Tips Pillsbury® Cookies
Time 1h
Yield 20
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees F. In medium bowl, break apart cookie dough. Knead in baking cocoa until thoroughly combined.
- Shape dough into 20 (1 1/2-inch) balls. Place on ungreased cookie sheets, and press down slightly with fingers. Bake 10 to 13 minutes or until centers of cookies are set; cool 2 minutes on pans. Transfer to cooling racks to cool completely, about 15 minutes.
- Meanwhile, with spatula sprayed with cooking spray, transfer marshmallow creme to microwavable cup sprayed with cooking spray. Microwave uncovered on Medium (50%) 60 to 90 seconds or until melted. Cool slightly, then transfer to resealable food-storage plastic bag.
- Cut 1/8 inch from 1 corner of bag, then drizzle cookies with marshmallow creme, and sprinkle with crushed peppermint candies. Refrigerate at least 30 minutes but no longer than 12 hours before serving.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 22.9 g, Cholesterol 8.1 mg, Fat 5 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 70.3 mg, Sugar 13 g
PEPPERMINT HOT COCOA
Provided by Food Network Kitchen
Categories beverage
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the milk and vanilla in a medium saucepan over medium heat until hot and steaming. Combine the sugar, cocoa powder, chocolate, crushed peppermint and salt in a bowl, then whisk into the milk. Reduce the heat to low and simmer, stirring, until the chocolate and peppermint melts and the cocoa thickens slightly, about 2 minutes. Divide among 4 mugs, top with dollops of whipped cream. Sprinkle with crushed peppermint and serve each with a peppermint stick.
PEPPERMINT-HOT COCOA IN A JAR
Make someone's day extra special with Peppermint-Hot Cocoa in a Jar! Layers of lusciousness become the gift of the season when you layer hot cocoa mix, starlight mints, semi-sweet chocolate and mini marshmallows for Peppermint-Hot Cocoa in a Jar.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield 1 gift, 3 servings
Number Of Ingredients 4
Steps:
- Layer ingredients in clean 1-1/2 cup jar with hinged lid.
- Seal jar, then attach preparation directions.
- To Prepare:
- Empty contents of jar into 1-qt. heatproof pitcher. Stir in 2-1/4 cups hot water or hot milk until mix is dissolved. Pour into 3 mugs and enjoy!
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 29 g, Protein 2 g
HOT-COCOA AFFOGATO WITH PEPPERMINT ICE CREAM
Rich, chocolaty cocoa is poured over a scoop of peppermint ice cream for a kid-friendly twist on the Italian espresso- ice cream dessert.
Provided by Bon Appétit Test Kitchen
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Combine milk, 1/2 cup cream, sugar, salt, and 1/4 cup water in a large heavy saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil, stirring to dissolve sugar. Add chocolate and cocoa powder; whisk until chocolate melts and mixture just comes to a boil. DO AHEAD: Cocoa can be made 1 day ahead. Let cool; cover and chill. Bring to a simmer before continuing.
- Whisk remaining 1/2 cup cream and ground coffee in a small bowl until firm peaks form. DO AHEAD: Whipped cream can be made 2 hours ahead. Cover and chill. Rewhisk if needed before using.
- Remove vanilla bean from hot cocoa; discard. Transfer cocoa to a blender and purée until thick and foamy, about 2 minutes.
- Scoop ice cream into teacups; pour hot cocoa into cups, dividing evenly. Top each with a small dollop of coffee whipped cream. Garnish with a small candy cane, if desired.
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