Hot Chocolate Peppy Peppermint Recipe By Tasty Recipes

PEPPERMINT HOT CHOCOLATE

Steps:

• In a large saucepan, heat milk over medium heat until steaming. Add chocolate; whisk until smooth. Stir in peppermint extract. , In a large bowl, beat cream until stiff peaks form. Fold in the crushed candies. Ladle hot chocolate into mugs; dollop with whipped cream. Sprinkle with additional candies if desired.

PEPPERMINT WHITE HOT CHOCOLATE

Steps:

• In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Meanwhile, in a small bowl, beat cream until stiff peaks form. Fold in 1 teaspoon crushed candy., Whisk chocolate into milk until smooth. Remove from heat; stir in extract. Pour into mugs; top with whipped cream. Sprinkle with remaining candy and, if desired, marshmallows. Serve immediately.

PEPPERMINT HOT CHOCOLATE ON A STICK RECIPE BY TASTY

Steps:

• In a saucepan set over medium heat, warm the heavy cream, condensed milk, and peppermint extract and bring to a simmer.
• Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine.
• Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Garnish each with crushed peppermint candies.
• Allow to sit at room temperature for 20 minutes, then insert a popsicle stick into the middle of each.
• Freeze for 2 hours, or refrigerate for 4 hours.
• To serve, dissolve a stick into a mug of hot milk.
• Enjoy!

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.

PEPPERMINT HOT CHOCOLATE

Steps:

• Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
• Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.

PEPPERMINT HOT COCOA RECIPE BY TASTY

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!

CHOCOLATE PEPPERMINT LOG

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. , Meanwhile, preheat oven to 375°. Line bottom of a 15x10x1-in. baking pan with parchment. Sift flour, cocoa, baking powder, baking soda and salt twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in water and vanilla. Fold in flour mixture (batter will be very thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and peppermint candies., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Refrigerate, covered, until cold., For glaze, in a small saucepan, melt butter. Whisk in cocoa and water until blended. Bring to a boil. Remove from heat. Whisk in confectioners' sugar and vanilla until smooth. Cool slightly., Spread glaze over cake. Sprinkle with peppermint candies. Refrigerate until set, about 10 minutes.

HOT CHOCOLATE PEPPERMINT COOKIES

Steps:

• Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off. Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container.

CHOCOLATE PEPPERMINT WHOOPIE PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Make the cakes: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
• In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric hand mixer on medium-high speed until light and fluffy, 1-2 minutes. Add the egg and peppermint extract and beat until smooth and lightened in color, about 1 minute.
• Add about a third of the dry ingredients and mix on medium-low speed until combined, then add half of the milk and mix until incorporated. Continue alternating additions of the dry ingredients and milk, scraping down the sides and bottom of the bowl as needed.
• Use a 1½-ounce ice cream scoop to portion out the batter onto the prepared baking sheets, spacing at least 2 inches apart.
• Bake the cakes for 12-14 minutes, until firm to the touch and a toothpick inserted into the center of a cake comes out clean. Remove from the oven and let cool completely.
• Make the marshmallow filling: Add the butter and marshmallow creme to a large bowl and beat with an electric hand mixer on medium-high speed until fully combined, 2-3 minutes. Sift in the powdered sugar and salt, then beat for another 2-3 minutes, until combined. The mixture should be stiff; if not, add a few more tablespoons of powdered sugar. Transfer the filling to a piping bag or zip-top bag. Place the piping bag in the refrigerator for at least 15 minutes before assembling the whoopie pies.
• When ready to assemble, cut a 1-inch (2.5 cm)-wide opening from the corner of the piping bag.
• Pipe a thick spiral of the filling (¼-⅓ cup) onto the flat sides of half of the cakes, leaving a ¼-inch (½ cm) border around the edge. Place the remaining cakes on top of the filling, domed sides up, and press down lightly to adhere.
• Add the crushed peppermint candies to a bowl. Roll the sides of each whoopie pie into the peppermint candies to coat. (For a more polished look, use a spoon to tilt the crushed peppermints onto the exposed filling).
• Refrigerate the whoopie pies until ready to serve, then remove from the refrigerator at least 10 minutes prior to serving.
• Enjoy!

REAL PEPPERMINT PATTY HOT CHOCOLATE

Steps:

• Chop the peppermint patties into small pieces and combine all ingredients in a pan.
• Heat over medium heat until all ingredients are incorporated and milk is hot.
• Can be served with whipped cream and some grated chocolate.

HOT CHOCOLATE: PEPPY PEPPERMINT RECIPE BY TASTY

Steps:

• Over low heat, add milk and chocolate chips to a small saucepan.
• Stir until milk and chocolate chips are combined (approximately 10-15 minutes)
• Pour the hot chocolate mixture into a mug.
• Add cinnamon, marshmallows, and peppermint stick.
• Enjoy!