Peppermint Chocolate Malt Recipes

PEPPERMINT CHOCOLATE MALT

Steps:

• In a blender, combine the milk, 2 cups ice cream, 1/3 cup malted milk powder, chocolate syrup, extract and cinnamon. Cover and process until smooth. Pour into five chilled glasses. Top each with a scoop of the remaining ice cream. Sprinkle with remaining malted milk powder. Garnish with candy and mint if desired. Serve immediately.

RAW PEPPERMINT SLICE

Steps:

• To make the coconut base, line a 20cm (8-inch) square slice tin with non-stick baking (parchment) paper. Place the dates, almonds and coconut in a food processor and process for 1-2 minutes or until the mixture just comes together. Press into the base of the tin, using the back of a spoon, and refrigerate for 20 minutes.
• Place the coconut, rice malt syrup, coconut cream and peppermint in a food processor and process for 3-4 minutes, scraping down the sides of the bowl, until smooth. Spread the peppermint mixture evenly over the base. Refrigerate for 40 minutes or until set.
• Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Remove from the heat, add the oil and mix to combine. Spread the chocolate over the peppermint layer and smooth the top. Refrigerate for 1 hour or until set.
• Remove the slice from the tin and, using a hot knife, cut it into bars. Refrigerate until ready to serve.
• Keep this slice refrigerated in an airtight container for up to 2 weeks.

CHOCOLATE PEPPERMINT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

PEPPERMINT MILKSHAKES

Steps:

• In a blender, combine milk, ice cream and extract; cover and process for 30 seconds or until smooth. Stir in 1/4 cup peppermint candies. Pour into chilled glasses. Top with whipped cream and remaining peppermint candies; serve immediately.

PEPPERMINT HOT CHOCOLATE

Steps:

• Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
• Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.

CHOCOLATE MALTED PEPPERMINT SWEET ROLLS

Steps:

• Add the warm milk, melted butter and granulated sugar into the bowl of a stand mixer.
• Add the yeast to the milk and butter mixture and stir well to combine.
• Allow the mixture to sit and get foamy (approximately 10 minutes).
• Stir the flour, salt, egg, cocoa powder, and chocolate malt powder to the bowl and stir slight to combine.
• Switch to the dough hook for the stand mixer and thoroughly knead the dough until it comes away from the sides of the bowl, and forms a soft ball (at least 7 minutes).
• Transfer the dough to an bowl that has been sprayed with coconut oil and cover the bowl with plastic wrap.
• Allow the dough to rise until doubled in bulk in a warm, draft free place (approximately 90 minutes).
• Turn the dough out and pat (or roll) the dough into an approximate 12" x 17" rectangle
• Spread the softened butter evenly over the entire surface of the dough.
• Top the dough with ½ cup of the crushed peppermint, and ½ cup of the chocolate chips.
• Roll the dough, lengthwise to form a cylinder.
• Use a serrated knife to cut the cylinder into even circles (12-15)
• Place the rolls into a 9" x 13" baking dish that has been sprayed with coconut oil spray.
• Place the rolls in a warm, draft free place to rise until doubled in volume (approximately 90 minutes).
• Once doubled, preheat oven to 375 degrees and bake the rolls for 30-35 minutes. Until a toothpick inserted into the center of the dough comes out clean.
• Remove from the oven and cool for at least 30 minutes.
• While the sweet rolls are cooling, prepare the icing.
• Add all the icing ingredients into a medium bowl, and whisk until smooth and creamy.
• Spread the icing liberally over each sweet roll and sprinkle the top of each roll with the remaining ½ cup of the crushed peppermint candy.