Best Peppermint Slow Cooker Eggnog Recipe By Tasty Recipes

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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 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 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

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

HOMEMADE EGGNOG RECIPE BY TASTY



Homemade Eggnog Recipe by Tasty image

Here's what you need: milk, large eggs, large eggs, sugar, kosher salt, heavy cream, dark rum, nutmeg

Provided by Betsy Carter

Categories     Drinks

Yield 8 servings

Number Of Ingredients 8

4 cups milk, divided
2 large eggs
3 large eggs, only use the yolk, reserve whites for eggnog cookie dippers
1 cup sugar
1 pinch kosher salt
1 cup heavy cream
1 cup dark rum, or spiced rum (optional)
nutmeg, freshly grated for garnish

Steps:

  • Heat 3 cups (720 ml) of milk in a medium saucepan over medium-low heat until it is steaming, 5-6 minutes (do not allow it to come to a boil.)
  • While the milk is warming, whisk together the eggs, egg yolks, sugar, and a pinch of salt in a medium bowl until pale yellow in color, 1-2 minutes.
  • Once the milk has begun to steam, slowly pour half into the egg mixture while continuously whisking so the eggs don't scramble. Once combined, slowly pour the egg and milk mixture back into the saucepan. 4. Keep warm over medium-low heat, stirring continuously for 15-20 minutes, until the mixture has thickened enough to coat the back of a spoon.
  • Prepare an ice bath in a large bowl. Place a medium bowl in the ice bath and set a fine-mesh sieve on top. Pour the egg mixture through the sieve to remove any unwanted egg bits.
  • Remove the sieve and add the remaining cup of milk and heavy cream, and stir to combine. Let cool for 20 minutes, stirring every 5. Add the rum, if desired, then cover and refrigerate for at least 2 hours. The eggnog will keep in the fridge for up to 3 days.
  • Serve with freshly grated nutmeg on top.
  • Enjoy!

Nutrition Facts : Calories 358 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 0 grams, Protein 9 grams, Sugar 24 grams

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