Butter Mint Coffee Blend Recipes

BUTTER MINTS

Steps:

• In a large bowl, beat the butter, confectioners' sugar, cream and extracts. If desired, divide dough into portions and knead in food coloring. , Form into balls by teaspoonfuls; flatten into patties, or roll between 2 pieces of waxed paper to 1/8-in. thickness. Cut mints into desired shapes. Cover and refrigerate for several hours or overnight. Store in the refrigerator.

BUTTER MINTS

Steps:

• Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
• Lightly dust a clean work surface with confectioners' sugar and turn out "dough" onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
• Roll "dough" into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.

BUTTER MINT COFFEE BLEND

Steps:

• Combine the first 4 ingredients together in medium mixing bowl.
• Divide equally and pour into jars.
• Divide and layer instant coffee on top of each.
• Secure lid and attach instructions.
• Instructions:.
• Place mixture in a bowl and toss lightly.
• Spoon back into jar.
• Combine 1/4 cup mix with 2/3 cups boiling water.
• Stir until mixture dissolves.

MOCHA MINT COFFEE

Steps:

• Combine coffee, ice cream & creme de menthe in blender container & blend on low speed.
• Spoon into sherbet or wine glasses & garnish ea serving w/a chocolate mint wafer or shaved chocolate.