Hot Mint Cocoa Recipes

MINT COCOA MIX

Steps:

• Combine the first five ingredients. Divide into gift bags or place in an airtight container, adding miniature marshmallows as desired. Mix may be stored in a cool, dry place for up to 6 months., To prepare hot cocoa: Place 1/3 cup cocoa mix in a mug. Stir in hot milk until blended. Add as many marshmallows as desired.

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 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 COCOA

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.

HOT MINT COCOA

Steps:

• In a saucepan, combine water, cocoa powder, mint sprigs or teabag, honey and dark chocolate.
• Bring to a boil and simmer for about 5 minutes.
• Stir in peppermint schnaps (or extract, if using).
• Strain into a mug.
• Enjoy!

PEPPERMINT SCHNAPPS HOT COCOA SNOWFLAKES

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.