Mocha Mint Glaze Recipes

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MOCHA MINT COFFEE

This doctored-up coffee benefits from hints of mint, cocoa and cinnamon. The marshmallows on top are a playful addition that brings out the youngster in anyone. -Mindie Hilton, Susanville, California

Provided by Taste of Home

Time 2h10m

Yield 8 servings.

Number Of Ingredients 7



Mocha Mint Coffee image

Steps:

  • In a 3-qt. slow cooker, combine first 5 ingredients. Cook, covered, on low until hot, 2-3 hours., Ladle into mugs. Top with marshmallows; sprinkle with cinnamon.

Nutrition Facts : Calories 155 calories, Fat 5g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 105mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 0 fiber), Protein 2g protein.

6 cups hot brewed coffee
2 packets instant hot cocoa mix
1/2 cup dulce de leche
1/4 cup peppermint crunch baking chips or mint chocolate chips
4 teaspoons sugar
1 cup miniature marshmallows
1/2 teaspoon ground cinnamon

MOCHA MINT GLAZE

This glaze goes great with chocolate cakes and other baked goods. It's fantastic on Peppermint Fudge Cake (recipe #83547)! This is posted in response to a request, and is another recipe from Eating for IBS by Heather Van Vorous.

Provided by Kree6528

Categories     Dessert

Time 5m

Yield 1 cake's worth

Number Of Ingredients 5



Mocha Mint Glaze image

Steps:

  • Sift sugar and cocoa into medium bowl.
  • Dissolve coffee in 1 Tbsp of the water or milk and add the peppermint extract.
  • Gradually whisk coffee liquid into dry ingredients.
  • Whisk in additional 1/2 Tbsp of water or milk if necessary.
  • Use glaze immediately to top bundt cake (if glaze sits it will harden).

Nutrition Facts : Calories 266.2, Fat 1.5, SaturatedFat 0.9, Sodium 3.7, Carbohydrate 66.3, Fiber 3.6, Sugar 59.2, Protein 2.2

1/2 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon instant decaffeinated coffee (could also use regular)
1 1/2 tablespoons soymilk or 1 1/2 tablespoons rice milk (could use milk)
1/2 teaspoon peppermint extract

MOCHA TRUFFLES

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield 20 truffles

Number Of Ingredients 0



Mocha Truffles image

Steps:

  • Put 12 ounces chopped semisweet chocolate in a heatproof bowl. Bring 1 cup heavy cream, 1 tablespoon butter and a pinch of salt to a simmer in a saucepan; pour over the chocolate. Let sit until melted, then stir until smooth. Add 1/4 cup espresso and 1 teaspoon vanilla stir until smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours. Roll tablespoonfuls of the chocolate into about 20 balls, then roll in shredded coconut, cocoa powder or crushed peppermint candies. Refrigerate until firm, at least 1 hour.

MATCHA GLAZE

This makes enough green matcha glaze for one full recipe of gem cakes; you can halve the recipe if you'd like an assortment of flavors.

Provided by Joy Cho

Categories     Dessert     Sauce     Milk/Cream     Quick & Easy     Wheat/Gluten-Free     Soy Free     Tree Nut Free     Matcha

Yield Makes 1-1½ cups

Number Of Ingredients 4



Matcha Glaze image

Steps:

  • While the cakes cool, whisk powdered sugar, milk, matcha, and a few pinches salt in a medium bowl until smooth. The consistency should be viscous but not overly thick; adjust with more powdered sugar or milk as needed.

1⅓ cups (160 g) powdered sugar
2 Tbsp. plus 2 tsp. whole milk
1 tsp. culinary-grade matcha (such as Maeda-En)
Kosher salt

CHOCOLATE BUNDT CAKE WITH PEPPERMINT GLAZE

I love making this just when the Christmas season starts - it totally gets me in the spirit of the holidays! (This actually tastes better the next day, in my opinion)

Provided by Daymented

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 13



Chocolate Bundt Cake With Peppermint Glaze image

Steps:

  • Preheat oven to 350 degrees (175 degrees C).
  • Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
  • Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
  • Beat until smooth.
  • Stir in chocolate chips by hand.
  • Pour batter into prepared pan.
  • Bake for 1 hour- but check it after 55 minutes just in case.
  • Allow to cool.
  • In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
  • Stir stir stir.
  • If it's too thick, add another couple drops of water.
  • Drizzle over turned out cake.
  • Sprinkle with crushed candy canes, if you got`em.

2 tablespoons flour
1 teaspoon cocoa
1 (18 ounce) box devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips
1 1/2 cups powdered sugar
1/2 teaspoon peppermint extract or 1/2 teaspoon peppermint extract, to taste
2 tablespoons crushed candy canes (optional)

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