We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Updated November 14, 2019
cup heavy whipping cream
tablespoons powdered sugar
tablespoons granulated sugar
tablespoons unsweetened dark baking cocoa
cup heavy whipping cream
cup chopped bittersweet chocolate (1.5 oz)
Andes® crème de menthe mints, unwrapped and chopped (1/3 cup)
In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Cover and refrigerate until ready to serve.
In 2-quart saucepan, mix granulated sugar and baking cocoa. Using whisk, gradually stir in milk and whipping cream until well blended.
Cook over medium heat, stirring frequently, until thoroughly heated (do not boil). Remove from heat.
Add chocolate and 1/4 cup of the mints; stir constantly with whisk until chocolate is melted and mixture is smooth.
To serve, divide hot chocolate among 4 mugs. Top each with topping; garnish with remaining mints. Serve immediately.
- Make your sweetened whipped cream topping first so it’s ready to top your freshly made peppermint hot chocolate.
- Andes® crème de menthe mints can be found in the candy aisle of the grocery store. They are also sold in a baking chips variety, which are prechopped and found in the baking aisle of the grocery store. They add great chocolate mint flavor to this indulgently rich hot chocolate.
- Switch things up by substituting regular unsweetened for the dark baking cocoa or swapping semisweet chocolate for the bittersweet chocolate baking bar.
Serving Size: About 3/4 Cup
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Boozy Slow Cooker Peppermint Hot Chocolate Recipe
Boozy Slow Cooker Peppermint Hot Chocolate cooks and stays warm in the slow cooker, so your holiday party is stress free. Serve it with.
Entertain this winter with an easy and no-fuss recipe for boozy slow cooker peppermint hot chocolate.
The cold weather has officially arrived. Warm-up by making my boozy hot cocoa! That's right, you read correctly - you can actually make hot cocoa in the slow cooker. This method of cooking hot cocoa is ideal for entertaining large parties. The cocoa will stay warm and your guest can ladle cups of piping hot cocoa as they desire.
I love making homemade hot chocolate, but when I have to make it for a crowd, I don’t like making it on the stove top. For one, I don’t like to cook while I have guest at my home. I like to enjoy my guests, not slave in the kitchen while they are enjoying themselves.
I want to enjoy myself too! I find that making the hot cocoa in the slow cooker is pretty much a “set it and forget it” type recipe (as are most slow cooker recipes). A few stirs, and that’s it!
The creamy hot cocoa with a hint of peppermint will keep you warm this winter season. I like to use whole milk for my hot cocoa. You'll notice some recipes call for heavy cream or half and half in addition to the whole milk. I find that using whole milk is perfectly fine and is less expensive than adding in the additional dairy products.
For an adult version, I added 1-2 ounces of peppermint schnapps to each mug to really warm you up! Top each mug with a layer of mini marshmallows, whipped cream and chopped Andes white chocolate Peppermints. You can even add a whole candy cane in the mug as garnish. Whatever your heart fancies.
If you’re entertaining this winter, my recipe for boozy slow cooker peppermint hot chocolate is sure to be the hit at your next party!
Peppermint Hot Chocolate Brownies
I promised at the beginning of the week that I would finally share some wintery, holiday flavors with you! When I think of the flavors of Christmastime, the first one that always comes to mind is chocolate peppermint.
And not just a “mint” flavor, it has to be peppermint. Peppermint hot chocolate is one drink that I have to have every year. Preferably while relaxing, wrapped up in a blanket, and watching the snow fall!
While we’ve already had snow a few times, it’s currently sunny and in the 40’s with no snow in sight. So, instead of drinking peppermint hot chocolate, I thought I would go for the next best thing…peppermint hot chocolate brownies!
The base of these brownies is from my one bowl s’mores brownies. Rich and fudgy, these brownies are the perfect base to add in peppermint baking chips and marshmallow bits!
While I prefer using crushed peppermints most of the time, I ended up using Andes Peppermint Crunch baking chips in these brownies. They do a better job of holding their shape and staying soft, so you don’t have to crunch through every bite of your brownie.
Though I did stick with a sprinkling of crushed peppermint on top!
A fluffy hot chocolate buttercream gives you a bit of that classic hot chocolate flavor that you expect when you think of hot chocolate and ties together the brownies with the marshmallows and peppermint.
Cut yourself a big piece, and take some time to relax and enjoy the season!
In a small saucepan or a bowl in the microwave, warm the milk until it&rsquos lukewarm but not hot (about 110 degrees).
Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until slightly foamy.
In an electric mixer fitted with the dough hook, or in a food processor, mix together flour, 1/3 cup sugar, the salt, the vanilla, and the Buttery Sweet Dough Bakery Emulsion.
Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes.
If the dough sticks to the side of the bowl and doesn&rsquot come together, add a tablespoon more flour at a time until it does, beating very well in between additions.
Add half the butter and beat or pulse until the dough is smooth and elastic, 3 to 5 minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and continue to beat or pulse until the dough is smooth and stretchy, another 5 to 7 minutes.
Again, if the dough sticks to the sides of the bowl, add additional flour, 1 tablespoon at a time.
Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered.
Cover the bowl with a clean towel and let it rise in a warm, draft-free place (inside of a turned-off oven with the oven light on is good) until it puffs and rises, about 1 to 2 hours. It may not double in bulk but it should rise.
Press the dough down with your hands, re-cover the bowl and refrigerate overnight (or, in a pinch, for at least 4 hours, but the flavor won't be as developed).
In a medium saucepan over medium heat, combine sugar, cream and salt.
Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl.
Stir in , Andes Peppermint Crunch Baking Chips, butter and vanilla until smooth. Let cool to room temperature.
In a bowl, stir together flour, sugar, cocoa powder, hot chocolate mix, and salt.
Stir in melted butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips. Streusel can be prepared up to 3 days ahead and stored, covered, in the fridge.
Butter two 9-inch loaf pans, then line with parchment paper, leaving 2 inches of paper hanging over on the sides to use as handles later.
Remove dough from refrigerator and divide in half.
On a floured surface, roll one piece into a 9-by-17-inch rectangle. Spread with half the filling (there's no need to leave a border).
Starting with a long side, roll into a tight coil. Transfer the coil onto a dish towel or piece of plastic wrap and stick it in the freezer for 10 minutes. Repeat with the other piece of dough.
Slice one of the dough coils in half lengthwise to expose the filling.
Twist the halves together as if you were braiding them, then fold the braid in half so it&rsquos about 9 inches long.
Place into a prepared pan, letting it curl around itself if it&rsquos a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won&rsquot quite double).
Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight bring them back to room temperature for an hour before baking.
When you're ready to bake, heat the oven to 350F.
Use your fingers to clump streusel together and scatter all over the tops of the cakes.
Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 40 to 50 minutes. The cakes will also sound hollow if you unmold them and tap on the bottom. An instant-read thermometer will read between 185 and 210 degrees.
As soon as the cakes come out of the oven, use a skewer or paring knife to pierce them all over going all the way to the bottom of the cakes.
Transfer to a wire rack to cool completely before serving.
Whisk all the ingredients together and drizzle over the two babkas. If too thick add more milk. If too thin add more hot chocolate mix.
- Chocolate Mint Plant Ice Cubes:This is a fairly easy one. Just harvest about two or three chocolate mint leaves per ice cube tray square. Put it in the freezer. When frozen, it can be added to a drink of your choice for that little hint of mint.
- Coffee:I&aposve taken a few chocolate mint leaves and dried them. Upon doing so, I just took about five of them, crumbled them and mixed it into the coffee grounds, right before the coffee started to brew. It tastes delicious and smells amazing.
- Iced Teas:There are various styles of iced tea. Using a teapot that has an infuser, I tend to usually use dried leaves. If I&aposm using other fresh ingredients, depending how many, I use fresh leaves like a decoration, floating around freely.
- Chocolate Mint Sweet Iced Tea:I tend to use my infuser, for this. I really just keep it simple. My infuser teapot serves about six cups (of 8 oz. serving size). I add 3/4 of sugar, and then the hot water, stirring it until it dissolves. My infuser is attached to the lid, so I usually just take two factory made tea bags of black tea and empty it into the infuser. (Call me a cheater, but as I said, I love working with what&aposs in an average kitchen or easily found from a store.) I added the dried chocolate mint leaves into the infuser as well, for that mint flavor. I usually use about half of a tea cup of chocolate mint leaves. When it is all put together, I leave it to sit for about an hour, or until cold, mixing it every so often. I remove the infuser and it&aposs contents, and serve. Sometimes I use ice, other times I don&apost. To me, it&aposs that refreshing.
- Lemon Chocolate Mint Iced Tea:It&aposs the same process as above, with the Mint Sweet Iced Tea. Just add the step of three fresh lemon slices (more or less to taste) in the infuser with the black tea and chocolate mint leaves mixture. Except, when you remove the contents of the infuser, make sure to squeeze out the juice from lemon slices back into the tea, before discarding. Any bits of tea and chocolate mint leaves that make their way in the tea, usually sink to the bottom and rarely are served.
- Strawberry Mint Lemonade:Another pretty basic one. I buy frozen lemonade in a can, follow the directions on the container, and just add about a half a cup (sometimes I do use more) of fresh strawberries, cut in half. After I add the two, I use about a small handful of fresh chocolate mint leaves, and a tablespoon of sugar, mixing it all together. I leave it to sit in the fridge for an hour, stirring it every so often, and then serve. The nice part about this is that you can eat the strawberries and the chocolate mint leaves. (If you feel like switching this up for an icy drink, you can either use the mint ice cubes, or if you&aposre using a plastic pitcher, you can freezer the mixture until it begins to turn a slushy texture.)
- Water : This one was a bit complicated for me. I really felt like I didn&apost get much chocolate mint flavor from just adding fresh chocolate mint leaves to cold water. I really love the mint flavor. I decided to boil some water, add about a fluffy half of a cup of fresh mint leaves to a pot, and let it seep with teaspoon of sugar stirred in. I recommend more or less sugar to taste, or none at all. With my 6 cup serving of a teapot, this was perfect for me, and amazing to taste on a recent hot summer day. Refreshing on a walk, too! (Bonus: If you do not add sugar, put a dab of the water on your skin on a hot summer day. It feels amazing and refreshing! But, this may not be for everyone. And remember, keep it out of your eyes, ears, nose, and other places where your Mother told you to not stick anything "Don&apost stick things where they don&apost belong!")
- Hot Chocolate:I used a mix of fresh leaves and dried for this one. I first took dried leaves, and crumbled them into the bottom of my cup. I poured the packet of hot cocoa into my cup (with marshmallows! Yum!) and followed with hot milk. You could use water, but I prefer milk for a creamy taste. I added about a half of a cup of the hot milk, stirred what I could (Those pesky hot cocoa chunks!) and just continued to pour a little at a time, until the hot cocoa mix dissolved. Next, I grabbed the whipped cream I had and added it into my cup, leaving it partially floating yet melting. I had cut up two of the fresh leaves I had and made it into small sprinkle size, adding it on top of my whipped cream. If you want to get fancy, you can add whole leaves on top for a pretty presentation. Or, for the winter season, you could buy red paper straws (or green) and also add it for a festive look!
First step, Melt the chocolates (dark and white) in the oven (instead of a double boiler) by separating them into their own oven safe bowls. This way they'll be ready at the around the same time. While they slowly melt, prep the parchment paper for the pan. I used a square 9X9 pan, but you could also use either a small jelly roll pan or standard sized one and double the recipe.
Tip: Line your pan with the parchment paper and then cut the four corners to fold down the edges and the trim the edges down.
Second Step: Once the chocolates are ready (which will really depend on your oven, see recipe notes), they're ready to layer! For the first layer, I took out one of the chocolate bowls, added 1/4 teaspoon of peppermint extract, gave it a good mix, and then poured it into the pan.
Third Step: Now here is the 'hardest' part of the recipe. Adding the second white chocolate layer has to be done at just the right time. But once it's ready, and out of the oven, it just needs to be mixed with 1/4 teaspoon of peppermint extract and 4 drops of green food coloring. When it's ready, you pour the second green layer on top, spread it out over the first layer, then gently spread it, being careful to not mix the still melted first layer.
Tip: You have to wait until the right time. Waiting until the first layer fully cools and hardens means that the second layer wont stick to it. But adding the second layer too soon will result in the two chocolates just mixing. What worked best for me is 2 minutes after I did the first layer . This took about another minute.
After 2 minutes of adding the middle layer, I took the final bowl of chocolate out of the oven, mixed in the peppermint extract, and then poured it on top. Left to cool (not in the fridge) and you're good to go!
Fourth Step: Adding the third and final layer was the same process as above and then let it all set.
You definitely want a good spatula for this:
iframe style="width:120pxheight:240px" marginwidth="0" marginheight="0" scrolling="no" frameborder="0" src="https://ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=servedfromscr-20&marketplace=amazon&region=US&placement=B000M8YMEU&asins=B000M8YMEU&linkId=c4376ded16abba40c15686abfe7d8db0&show_border=false&link_opens_in_new_window=true&price_color=333333&title_color=0066c0&bg_color=ffffff">
The layering may not be perfect, but the taste nearly is!
Andes Spiked Hot Chocolate
This Andes Hot Chocolate combines the best of everything – Andes mints, hot chocolate, peppermint schnapps and whip cream. Have you ever tried Andes mints? Andes mints bring back memories for me as a kid. My mom used to buy box upon box at the holidays and put them under the tree.
I remember one Sunday afternoon, my brothers and I opened up every box and decided we’d finish them off. Not just one or two, but every. Single. Box.
Don’t ever do that. Just don’t ever do it.
She found us, hiding behind the sofa with empty boxes of mints… It wasn’t long after, we were throwing up for hours. And hours. And I swore on my life I would never touch an Andes mint (or anything mint!) ever again. It has taken me 30 years to get to the point of even considering a beverage with Andes mints… so that says something!
Peppermint Hot Chocolate Cookie Cups
Peppermint Hot Chocolate Cookie Cups are a deliciously sinful dessert topped with peppermint chocolate buttercream, peppermint candies, and marshmallow bits. These gluten free treats will wow all your guests with how great they taste!
It's amazing how much the weather can affect the way things feel. Like it doesn't feel like summer until it's humid and HOT, it doesn't feel like spring until it's sunny and wet, it doesn't feel like fall until there's a nip in the air, and it doesn't feel like Christmas without snow.
Okay, I'm spoiled. I know. Not everyone is gets the four seasons like we do here in Wisconsin. and not everyone has snow for Christmas. But around here, where winter is COLD and snowy and lasts a good five months, not having snow for Christmas is just. not. right!
Now, I know we still have two weeks to go. And I know a lot can change in two weeks. But when I look at the 10 day forecast, guess what I don't see! SNOW!! I see temperatures in the 40's. which is normally a wonderful thing. just not at Christmastime in Wisconsin!
Peppermint Hot Chocolate Cookie Cup
Yes. I'll stop now. I'll find some Christmas spirit. I'll remind myself that Christmas is not really about snow. or cold weather. or hot chocolate. Sure, those things help make Christmas more magical, but we can do without them. Or at least without the snow and the cold weather. Hot chocolate, on the other hand? Why do without?
Especially when you can have it in the form of a delicious, chocolatey, pepperminty cookie cup. A peppermint hot chocolate cookie cup that has Christmas written all over it. even if the weather doesn't!
The best thing about these cookie cups? They're completely gluten free - made with Immaculate Baking Gluten Free Double Chocolate Cookie Mix. Which, by the way, tastes JUST like "regular" chocolate cookies. so everyone on your list can enjoy them. And enjoy them they will (I promise)! Merry Christmas!!
Camp “Fireball” S’mores – Fill the shell with your cocoa mix, marshmallows and mini chocolate chips. Top the shell with a piece of graham cracker, Hershey bar piece and toasted mini marshmallows. Spike your hot chocolate bomb beverage with some of the Fireball.
White Chocolate Strawberry Cream – This is for all of the white chocolate lovers out there. A white chocolate shell filled with cocoa mix and marshmallows. Decorate with some more chocolate, then serve your cocoa with Strawberry Cream Tequila.
Crown Royal Salted Caramel Hot Chocolate Toddy – A chocolate shell filled with cocoa mix and caramel bits. Melt some caramel bits and drizzle the shell with the caramel and some milk chocolate. Serve with the mini bottle of Crown Royal. If you are really adventurous, make a dozen caramel bombs and box with a bottle of Apple Crown Royal. Tag with Caramel Apple Crown Royal Hot Chocolate Bombs and give to the Crown Royal lover in your life!!
Kahlua Hot Chocolate Bomb – A shell filled with cocoa, mini chocolate chips and marshmallows. Decorate with white and milk chocolate strips. The bomb goes well with some hot chocolate milk and a shot of Kahlua that is served on a cold winter day.
Captain Morgan White Chocolate Caramel Bomb – White chocolate shell with hot chocolate mix, freeze dried mini marshmallows and caramel bits. Melt a few caramel bits for the drizzle along with some more white chocolate. Pair your white chocolate bomb drink with the Captain Morgan Rum and you have a wintery drink.
Do want to make some more unique hot chocolate bombs? Go to my 20+ Unique Hot Chocolate Bombs post to learn more!!
Easy Chocolate Peppermint Trifle
- 1 Recipe of your favorite chocolate cake--baked and cooled
- 1 large box of chocolate pudding (+milk)--prepared according to package directions (wait for cake to cool before you prepare the pudding)
- 1 large tub of whipped topping
- ½ - 1 pkg Andes Peppermint Crunch Baking Chips
- 5 peppermint Candy Canes--crushed
Cut cooled cake into cubes. Cover the bottom of your bowl with cake pieces. Top with ½ of the pudding. Top with up to ½ of the whipped topping. Sprinkle with candy cane and Andes peppermint bits (up to ½ of the mix--depending on how minty you like it). Repeat the layers.
*You can easily use only Andes or only candy canes. Both are equally yummy!
Whether you need dessert for your Christmas party or dessert for one or two, this recipe has you covered. You can make a full recipe or just a small one. It can be layered in almost anything! . . . a giant mug . . . a mason jar . . .
Freeze individual portions for later, or add a ribbon and a cute jar topper (download mine here) for a great gift to a friend or neighbor.
I don't know about you, but I am seriously craving some chocolate! I think it's definitely time to make another batch!
Thanks for stopping by today. I hope you'll stick around and browse some of my other ideas. Images below are linked:
Rumchata andes mint hot chocolate recipe
HAPPY THIRSTY THURSDAY. i think you'll came thirsty. now i've two drinks in a single publish&. plus they’re both divine. Plus they’re both produced in a Slow Cooker. this can be my personal favorite drink publish yet!! I saw this concept on pinterest&. however it didn’t connect to any actual blog publish. I looked and looked and couldn’t look for a source. if you’re available, and created this concept, tell me. I’d like to credit you. the pinterest picture demonstrated a slow cooker, andes mints, rumchata, whipping cream, condensed milk, and milk. I needed to simplify that the bit, and so i created this:
the only real ingredients during these two wonderful holiday cocktails are baking chips, rumchata, and half half. I attempted it using the condensed milk, and for me it managed to get too sweet. it's already quite sweet using the baking chips&. just perfect. you might use whole andes mints if you're able to’t discover the baking chips&. just chop them up before putting them within the slow cooker!
first of all, the andes mint hotchata. Yummy. this really is my personal favorite of these two (since i love chocolate, surprise surprise). I really like that coffee we made this past year, the tipsy nutella hot cacao. however this provides it with a run because of its money. Very easy and thus good. I really like mint and chocolate&. seriously good!
dill and scout were VERY interested in this publish. dill, while he loves cream, and scout, because she loves everything.
last year I possibly could hardly boil water&. and a week ago I made homemade marshmallows. my, how occasions have altered! (they don’t look as cute because the blog I acquired them from, however they sure did taste good!) small steps&.
should you haven’t attempted rumchata before&. stop that which you’re doing and purchase some at this time. (SO yummy) unless of course you’re presently at the office, under 21, or pregnant :). I'd never attempted it before and I must say, its quite tasty. hints of cinnamon and nutmeg&. so great! perfect compliment for traditional hot cocoa.
I’m getting this beside me to some party next weekend. prepare matt and company!
and lastly, the peppermint hotChata. that one can also be great, and thus festive for Christmas. I really like the pink color! I made use of andes mint peppermint crunch baking chips (exactly the same ones I made use of within my Christmas bark recipe) they're So great. you might most likely use chocolate cane kisses or even the chocolate cane Hershey’s bars.
all of the formulations are identical, the only real difference is the kind of baking chips used.
this drink just screams, MERRY CHRISTMAS.
make sure to top with a few eco-friendly sprinkles. you cant ever fail with eco-friendly sprinkles!
hopefully your holiday season is very merry and incredibly vibrant. thank you for visiting! take a look at other Thirsty Thursday recipes HERE !
make sure to return in next Thursday for additional holiday favorites. enjoy!
- 1 bag andes creme de menthe baking chips (for peppermint recipe, use andes mint peppermint crunch baking chips) (around 2 cups)
- 2 cups rumchata
- 4 cups half&half
- invest three ingredients inside a slow cooker
- placed on high until ingredients are melted together, stirring frequently
- placed on low after ingredients are melted and stir every twenty minutes. double the amount recipe for big crowd.
Cuisine: cocktail Recipe Type: cocktail
Becky automobile on her 30th birthday and recognized she did not understand how to prepare, ANYTHING! She began The Cookie Rookie in an effort to document her journey to learn to prepare, one recipe at any given time! The Cookie Rookie is really a spot to find easy recipes that anybody could make, and everybody will like!