Chocolate Mint Coffee Recipes

Steps:

• Muddle the mint leaves in a large glass. Fill it with ice. Pour in the coffee, heavy cream and Simple Syrup, and give it a little swirl. Enjoy!
• In a small saucepan, whisk together the sugar and water and bring to boil, stirring often. Remove from the heat and let it cool. Transfer to a container and store in the fridge for up to 2 weeks.

Steps:

• Brew your regular coffee. Add the 1 ounce of chocolate mint liqueur into your cup. Add some whipping cream if desired. Sprinkle with shaved chocolate.

Steps:

• Combine coffee creamer, confectioners' sugar, and cocoa powder in the bowl of a food processor; pulse until blended. Pour peppermint extract in slowly, with the processor running, until evenly distributed.
• Transfer into small jars and seal with lids. Attach instructions that say "Add 2 tablespoons to a cup of hot coffee, hot chocolate, or steamed milk."

Steps:

• In a large heavy saucepan, whisk the sugar, cocoa and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge sauce, about 35 minutes. Remove from the heat; stir in vanilla and salt. Transfer to a bowl; refrigerate for at least 2 hours., Beat the chocolate mixture. Add 2 cups whipped cream; mix well. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee or milk; stir to blend.