rom heat.
Stir in creamer.
Chill.
Pour into
br>Add espresso
Add Peppermint syrup.
Steam milk and
pour the half and half into a medium saucepan.
stir chocolate chips into the pan.
turn the heat onto medium-low and melt the chocolate into the half and half.
DO NOT LET THIS BOIL.
Once the chocolate is melted turn the heat off.
give it a good stir and mix in the peppermint syrup.
Store in a container in the fridge for up to 2 weeks :) (but it never lasts that long, lol).
Pour syrup into a twelve-ounce mug, add a shot of espresso, and Peppermint syrup.
Fill the remainder of the cup with steamed or heated milk. Garnish with whipped cream and red sugar sprinkles.
Top with Whipped cream.
Red sugar sprinkles.
Scrape down bowl. Add milk, peppermint extract, and food coloring and
Pour coffee into large saucepan.
Add chocolate; cook on low heat 5 minute or until chocolate is melted, stirring occasionally.
Add milk and extract; stir until well blended.
Garnish each serving with a peppermint stick.
Put sugar, coffee, creamer and peppermint candies in electric blender.
Cover and process at liquify until well blended.
Use 1 tablespoon of blended ingredients with 6 ounces of boiling water. Serves 14.
Place first 3 ingedients into a large plastic freezer bag, roll up bag to remove air, seal bag, unroll and using a rolling pin, crush to a fine even grind. Add remaining ingredients, toss to combine. *Rolling the dry milk together with the other ingredients eliminates the clumping issues when added to the liquid.
Add 3 teaspoons, more or less to taste to 6 ounces boiling water.
Variations: add 1 or more hard candies into hot coffee (butterscotch, peppermint, toffee, etc).
In food processor or blender container, crush peppermint candy. Add remaining ingredients; mix well.
Store in airtight container.
/3 of the chopped peppermint bars through. Spoon into the
Peppermint Vanilla Cake:
For the
ough comes together. Stir in peppermint candy. Cover bowl with plastic
Fill a small saucepan 1/3 full with hot water.
Place all the above in a pottery creamer.
Use a creamer because it's easy to pour.
Set the creamer in the saucepan and heat the water until all the ingredients are melted.
Pour hot mixture into small (purse size?) jars.
Close tightly.
Store in fridge.
Place peppermint crushed sticks in a food processor till fine powder.
Add with sugar, creamer and cocoa.
Pulse till mixed.
Add 1/4 cup mix to 3/4 cup boiling water for each serving.
If you like serve with a shot of 43 and top with whipped cream.
small bowl. Add the peppermint extract and red food coloring
Fill tall glass with ice.
Mix coffee with syrup, creamer and sugar.
Pour over ice.
ENJOY!
using a very large bowl and a sifter (or a blender if you don't mind powder residue in your hair) sift all ingredients together at least twice.
Make sure and mix well with a plastic or wooden spoon.
To prepare, fill mug 1/3 full of this mixture and add freshly brewed coffee. From a press pot if possible.
Prepare your coffee first if you use creamer. This mixture is very dark and it will be hard to judge how much cream you need by color.
(to use as hot cocoa, substitute hot water for coffee).
Place creamer and instant coffee in blender; cover.
Blend until coffee is dissolved.
Add frozen yogurt and ice; blend until smooth.
Microwave water in a mug until hot. Place tea bag in hot water and steep for a few minutes. Discard tea bag.
Stir in chocolate syrup, splenda and creamer.
Pour over crushed ice in a tall glass if desired.
Top with whipped cream and drizzled chocolate syrup.
sp almond extract.
Peppermint - 1/2 tsp peppermint or mint extract