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.
Gently beat eggs.
Combine milk, sugar and eggs in large saucepan.
Cook over low heat, stirring constantly, until mixture thickens and coats spoon (160\u00b0); about 15 minutes. (I tend to watch the clock more than the temperature.)
Remove from heat.
Stir in creamer.
Chill.
Pour into ice cream maker and prepare according to directions.
In the last few minutes of ice cream freezing add 1 Cup of chopped Andes Mints (or whatever the timing your ice cream machine directions suggests).
Notes.
I have an ice cream maker ...
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.
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).
/3 of the chopped peppermint bars through. Spoon into the
small bowl. Add the peppermint extract and red food coloring
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!
Stir eggnog, chocolate syrup, coffee liqueur, and peppermint extract together in a large bowl with a whisk until smooth. Fold whipped topping through the eggnog mixture.
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.
Melt york peppermint patties in a saucepan with one of the shots of express, add additional shots one at a time until patties are melted.
SLOWLY add milk.
Pour over ice and top with canned whipped topping and sprinkles.
half minutes, stir, add peppermint extract. Spoon mixture onto prepared
In food processor or blender container, crush peppermint candy. Add remaining ingredients; mix well.
Store in airtight container.
utter, white sugar, brown sugar, peppermint extract, and vanilla extract in
salt, and McCormick Vanilla and Peppermint Extracts until sugar has dissolved
ough comes together. Stir in peppermint candy. Cover bowl with plastic
an.
Frost with Pink Peppermint Frosting when cake has cooled
n 1/2 cup crushed peppermint and 6 tablespoons sugar. Let
to make the peppermint icing, combine powdered sugar, peppermint extract and 2