Chocolate Peppermint Tea Recipes

CHOCOLATE PEPPERMINT TEA

Steps:

• Place boiling water in a tea cup. Add Stash Peppermint tea bag and allow to steep for 3-4 minutes. Remove tea bag and discard.
• Add chocolate extract to tea cup and stir
• Add 2 heaping spoonfuls of frothed milk. Garnish with shaved chocolate and mint leaf if desired
• Enjoy!

CHOCOLATE PEPPERMINT TEA LATTE

Steps:

• Chop chocolate into fine pieces. Set aside.
• Heat milk in a pot over low heat until small bubbles begin to form. Stir frequently, or use a whisk to create a froth
• Remove pot from heat and add tea bags. Let steep for 5-10 minutes depending on taste preference.
• Remove tea bags and place pot of milk back on stove over low heat, whisking with a whisk to build up the foam again, if desired.
• Add chopped chocolate to the hot milk.
• Stir with a whisk until chocolate is completely melted. Remove from heat.
• Pour into your favorite mug and sprinkle some cocoa onto the tea, if desired.

PEPPERMINT TEA CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Bring water to a boil in a saucepan. Steep tea bags in the water for 5 minutes. Squeeze tea bags over the saucepan and discard. Bring tea to a boil.
• Combine butter and chocolate in a large mixing bowl. Pour in the hot tea; whisk until melted. Beat in sugar and egg yolks using an electric mixer.
• Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then invert onto a plate. Let cool completely, about 30 minutes.
• Make glaze while the cake is cooling. Melt chocolate chips and butter together in a small saucepan over low heat. Stir in half-and-half until blended. Remove from heat; stir in confectioners' sugar and peppermint extract. Drizzle over cooled cake.

PEPPERMINT HOT CHOCOLATE

Steps:

• In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

CHOCOLATE PEPPERMINT TEA

Steps:

• Microwave water in a mug until hot. Place tea bag in hot water and steep for a few minutes. Discard tea bag.
• Stir in chocolate syrup, splenda and creamer.
• Pour over crushed ice in a tall glass if desired.
• Top with whipped cream and drizzled chocolate syrup.