Peppermint Mocha Crockpot Eggnog With Dipping Deer Recipe By Tasty

SLOW COOKER PEPPERMINT MOCHAS

Steps:

• Make the peppermint syrup: In a small saucepan over medium heat, bring the water and sugar to a boil, stirring until sugar is dissolved (about a minute). Remove from heat and stir in the peppermint extract. Store in a glass jar in the refrigerator for up to 3 months.
• Make your peppermint mochas: In a 3-quart or larger slow cooker/Crock Pot, stir together the milk, espresso/coffee, chocolate chips, and peppermint syrup.
• Cook covered on low for about 2 hours, stirring occasionally to help distribute the melting chocolate, until steaming. You can also cook it on high for about an hour and fifteen minutes (depending on your slow cooker), stirring often - just watch it a little more carefully when the slow cooker is on high. Reduce heat to warm and keep covered once the mocha has heated to steaming.
• Serve in festive mugs, topped with whipped cream and a sprinkle of chocolate shavings.

MOCHA EGGNOG

Steps:

• In a large saucepan, combine the milk, eggnog, 1/2 cup cream and coffee granules; heat through. Remove from the heat; stir in extracts. In a small bowl, beat remaining cream until stiff peaks form. Dollop over eggnog.

PEPPERMINT SLOW COOKER EGGNOG RECIPE BY TASTY

Steps:

• Put candy canes in a sealed zip bag. Beat with a rolling pin or heavy object until crumbled into tiny pieces.
• Add eggnog, candy canes, and chocolate to slow cooker and stir.
• Cook on high for 1 hour, stirring occasionally.
• Top with whipped cream and sprinkle with candy cane pieces.
• Enjoy!