Peppermint Mocha Mix Recipes

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HOLIDAY PEPPERMINT MOCHA

Make spirits bright with a minty mocha to share under the mistletoe or around the piano. I've also stirred in coffee liqueur instead of peppermint. -Lauren Brien-Wooster, South Lake Tahoe, California

Provided by Taste of Home

Time 10m

Yield 8 servings.

Number Of Ingredients 5



Holiday Peppermint Mocha image

Steps:

  • In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Add cocoa mix; whisk until blended. Add espresso and heat through., Remove from heat; stir in liqueur. If desired, serve with whipped cream.

Nutrition Facts : Calories 197 calories, Fat 6g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 234mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.

4 cups 2% milk
8 packets instant hot cocoa mix
1-1/2 cups brewed espresso or double-strength dark roast coffee
3/4 cup peppermint schnapps liqueur or 1 teaspoon peppermint extract plus 3/4 cup additional brewed espresso
Whipped cream, optional

PEPPERMINT MOCHA CUPCAKES

Intense chocolate cupcakes with a hint of peppermint and coffee. I like them frosted with a simple whipped cream (consisting of heavy cream, powdered sugar, and vanilla), but they'd be delicious with a white chocolate or vanilla buttercream as well!

Provided by Kim

Time 45m

Yield 24

Number Of Ingredients 16



Peppermint Mocha Cupcakes image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.
  • Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.
  • Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.
  • Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg until thoroughly combined. Mix in espresso mixture, vanilla, and peppermint extract. Add in 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee until just combined. Stir in another 1/3 of the dry ingredients until just combined. Mix in buttermilk until just combined. Stir in remaining dry ingredients until just combined. Do not overmix. Fold in chocolate chips.
  • Spoon batter into the prepared cups, filling each line just over 1/2 full.
  • Bake in the preheated oven until cupcakes spring back lightly when touched, 15 to 20 minutes. Cool a few minutes in the pan before removing to a wire rack to cool completely.

Nutrition Facts : Calories 103 calories, Carbohydrate 15.3 g, Cholesterol 15.6 mg, Fat 4.5 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 2.7 g, Sodium 152.6 mg, Sugar 8.8 g

3 tablespoons instant espresso powder
1 tablespoon hot water
1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter, softened
½ cup firmly packed dark brown sugar
¼ cup white sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 teaspoon peppermint extract
½ cup strongly brewed coffee, cooled to room temperature
½ cup buttermilk, at room temperature
½ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)

PEPPERMINT MOCHA MIX

This is a staple in my holiday sweet baskets! Everyone I give it to always asks for more! Very easy to make and tailor to your preferences. Add more coffee, sugar, or peppermints depending on how you like it! Enjoy :)

Provided by DixonBookLover

Categories     Beverages

Time 20m

Yield 6 cups, 24 serving(s)

Number Of Ingredients 5



Peppermint Mocha Mix image

Steps:

  • Mix together first four ingredients. I use a potato masher to get all the lumps out.
  • Put the starlight mints into a freezer bag and smash. I use a rubber mallet from my tool box! This is a great holiday stress reliever :).
  • When they're mainly powder with a few little pieces of mint, add them to the mix and stir well.
  • When ready to enjoy around three heaping teaspoons per cup will do. I use half milk and half water when preparing.
  • They look great in a little mason jar with a ribbon!

Nutrition Facts : Calories 195.5, Fat 7.5, SaturatedFat 4.7, Cholesterol 25.9, Sodium 102.2, Carbohydrate 25.9, Fiber 0.9, Sugar 21.9, Protein 7.8

5 cups dry milk
3/4 cup cocoa
1 cup sugar
1/2 cup instant coffee
25 peppermint candies

PEPPERMINT MOCHA COOKIES

A cookie that tastes like a holiday drink. These are soft in the middle with a little crunch on top.

Provided by Watercat

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 30m

Yield 48

Number Of Ingredients 9



Peppermint Mocha Cookies image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
  • Whisk flour, cocoa, espresso, and salt together in a bowl.
  • Cream butter and sugar together in a large bowl with an electric mixer until pale and fluffy. Add egg and vanilla extract; beat to combine. Add flour mixture and beat on low speed until well combined.
  • Roll dough into 1-inch balls. Dip the tops of the cookies into the crushed candy canes. Place candy-side up on the prepared baking sheets, about 1 inch apart.
  • Bake in the preheated oven until firm, 14 to 16 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 88.7 calories, Carbohydrate 12.3 g, Cholesterol 14 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 27.5 mg, Sugar 5.8 g

2 ⅔ cups all-purpose flour
⅓ cup unsweetened cocoa powder (such as Hershey's Special Dark)
1 tablespoon espresso powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
1 egg
2 teaspoons vanilla extract
½ cup crushed peppermint candy canes

STARBUCKS PEPPERMINT MOCHA

Very close to the real thing. This recipe is amazing. I became obsessed with the real thing but at $5 a pop I deicided that I needed to find a cheaper alternative. So I went on the search for the recipe and the right machine and I experimented and Ta Da, we have a WONDERFUL knockoff.

Provided by Nikki C.

Categories     Beverages

Time 8m

Yield 1 serving(s)

Number Of Ingredients 7



Starbucks Peppermint Mocha image

Steps:

  • Combine 3 Tbsp Baking Cocoa with 3 Tbsp warm water to make into a rich syrup. Pour into a 16 ounce mug.
  • Add espresso
  • Add Peppermint syrup.
  • Steam milk and add to remainder of cup.
  • Garnish with whipped cream and sugar crystals.
  • Note: To make espresso (for 2 servings of this recipe) for those who do not know how, follow the directions below. Don't let the thought scare you it is almost as easy as making regular american coffee- it just takes a little practice:
  • Buy a $30 machine (Mr. Coffee ECM250 is good).
  • Put water into carafe up to band and put into machine.
  • Put coffee (any kind of finely ground) into filter head and pack down well.
  • Turn on and brew until carafe fills to 4 cup line that way there is still enough water in machine to steam milk.
  • Switch to steam mode and steam milk (if you do not have a frothing pitcher a 12 oz ceramic mug will work filled half way with milk but takes 2 fill ups to make one serving of this recipe).
  • Follow recipe and enjoy!

Nutrition Facts : Calories 273.3, Fat 15.8, SaturatedFat 9.7, Cholesterol 51.2, Sodium 199.9, Carbohydrate 26.4, Fiber 5.3, Sugar 0.3, Protein 15.3

3 tablespoons powdered baking cocoa (I used Ghirardelli-sweet ground chocolate and cocoa powder)
3 tablespoons warm water
1 1/2 tablespoons peppermint syrup (do not use extract- you can buy a very large bottle of syrup at Starbucks for $7) or 1 1/2 tablespoons creme de menthe
4 ounces espresso (see note below on how to make if you are unfamiliar)
12 ounces steamed milk (I use Fat Free)
whipped cream
red sugar crystals

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