Peppermint Mocha Recipes

STARBUCKS PEPPERMINT MOCHA

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!

PEPPERMINT MOCHA RECIPE

Steps:

• In a small saucepan, add milk, cocoa and sugar. Heat over medium heat until small bubbles begin to form around the edge and sugar has dissolved.
• Stir in espresso, mint extract and vanilla and remove from heat (if using a candy cane, be sure to let melt completely.)
• Serve in a large mug and top with whipped cream and chocolate shavings if desired.

PEPPERMINT MOCHA CUPCAKES

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.

PEPPERMINT MOCHA COOKIES

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.

STARBUCKS PEPPERMINT MOCHA

Steps:

• Combine water and sugar in a medium size pot and stir well. Bring mixture to a rolling boil over medium high heat. Stir to make sure all sugar is dissolved.
• Remove from heat and add peppermint extract. Allow to cool, then store in the refrigerator in an airtight container. Before using add 1 teaspoon of vodka to help preserve the syrup. The syrup will last for up to 4 weeks this way.
• To make the mocha In a saucepan, mix together the sugar and cocoa powder. Add the water and bring to a boil, stirring constantly. Remove from heat, and allow to cool. Store in an airtight container in the refrigerator.
• To make steamed milk, first heat milk in the microwave for about 30 to 45 seconds, and then airate by placing in a glass jar with a lid and shaking for 5 to 10 seconds to work in some air bubbles.
• Pour the syrups in a coffee mug followed by the coffee. Add the steamed milk. Top with whipped cream and chocolate syrup, if desired.

PEPPERMINT MOCHA SWEET ROLLS

Steps:

• Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
• Add the eggs, butter, salt and sugar.
• Add the flour and cocoa powder. Mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
• Scrape the dough off the beater blade and remove it. Attach the dough hook.
• Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. **The dough will be tacky and will still be sticking to the sides of the bowl slightly. That's ok! If it really looks too wet, add up to 1/2 more cup of flour as you knead the dough. Just add a small amount at a time. Don't be tempted to add too much flour or it will make the rolls dry. The dough should be slightly sticky.
• Spray a large bowl with cooking spray.
• Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
• Cover the bowl with a towel or wax paper.
• Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30-60 minutes for the dough to rise but the time can vary based on weather and even altitude.
• Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with a light dusting of additional flour.
• Flour a rolling pin and roll the dough to about a 12x8″ rectangle. (the size of the rectangle can vary...it does not have to be exact!)
• Use a rubber spatula to smooth the butter filling over the whole dough rectangle.
• Then sprinkle with espresso powder, chocolate chips and peppermint baking chips.
• Starting on the long end, roll the dough up tightly jelly roll style.
• Cut into 8 slices and place in a greased 9" round deep dish pie plate
• Cover the pan and allow the rolls to rise for 30 minutes or until nearly double.
• Once the rolls have risen, pour warmed peppermint mocha creamer or heavy cream over the rolls.
• Bake at 375 degrees for 25 minutes. Check the roll after about 20 minutes of baking. If they look like they are getting too browned, place a piece of foil over the top of the pan for the remainder of the time. **Note...the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. To see if they are done, lightly pull up on the edge of the cinnamon roll in the center. If it looks cooked and not too doughy, it is done.**
• While the rolls are cooling, prepare the frosting.
• In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2 minutes until it is almost white in color.
• Add in the powdered sugar, vanilla and 2 tablespoons milk. Beat on low speed for 2-3 minutes, adding in the last tablespoon of milk if the buttercream needs to be thinner.
• Pipe the frosting on the slightly cooled rolls in swirls or use a knife to spread the frosting on top.
• These are best served warm and fresh. Store in an airtight container at room temperature.