Peppermint Mocha is my favorite coffee drink of the year but I rarely order it at Starbucks because it’s loaded with empty calories. After several years of using COFFEE-MATE Peppermint Mocha Sugar Free Coffee Creamer, I decided to try making my own Peppermint Mocha with the help of the internet. This was a great recipe that I’ll make again and again!
The second recipe is for a Pepper Mocha Creamer which is also good, but the first recipe is my favorite. For the creamer, I added a packet of Stevia to my coffee before using the creamer. The creamer is a little strong for my taste, but still good!
SKINNY PEPPERMINT MOCHA
2/3 cup black coffee brewed, medium roast or coffee of choice
2/3 cup unsweetened almond milk
1 tablespoon unsweetened cocoa powder
1 packet stevia or sweetener of choice (I used 2 packets)
1/8 tsp peppermint extract
Reddiwhip use coconut for dairy free
Cacao bites or sprinkles
- Brew coffee, I used leftover coffee that I stored overnight in the refrigerator and warmed in the microwave.
- In a small pot, combine milk, cocoa, stevia and peppermint extract.
- Bring to medium heat for 2-3 minutes until cocoa powder dissolves and liquid becomes bubbly.
- Pour into a large coffee cup with the coffee then use a handheld foamer to blend until it becomes frothy and foamy. Add additional toppings as desired and enjoy.
- OR I heated all ingredients together and then poured in a coffee mug and topped with Coconut Reddiwhip. YUMMY!
Recipe slightly adapted from Skinnyfitalicious
- 1 cup unsweetened almond milk or coconut milk
- 1.5 tbsp unsweetened cocoa powder
- 1 tsp coconut sugar
- 1/2 tsp espresso powder
- 1/8-1/4 tsp peppermint extract
- 1/4 tsp chocolate extract
- Place all ingredients in a blender or food processor. Process on high until the ingredients are fully combined.
- Transfer to a glass container and store in the refrigerator up to 2 weeks to add to brewed coffee or baked goods.
Recipe from Skinnyfitalicious
2 tablespoons vegetable oil
2-14 Oz. bags White Candy Melts
6 cups Rice Krispies® cereal
⅓ cup crushed candy canes
1 10 oz. package marshmallows
¼ cup butter
- Melt the butter in a large saucepan over medium low heat.
- Add in the marshmallows and allow them to melt completely.
- Add in the crushed candy canes.
- Remove the pan from the heat and stir in the Rice Krispies®.
- If making balls, pull out heaping tablespoons from the pan and roll into balls. Add a candy can into the center of each ball.
- If making cut out shapes, press the Rice Krispies® mixture into a pan prepared with cooking spray.
- Allow to cool for about five to ten minutes and then cut out your favorite shapes.
- Add a candy cane into the top end of the treat.
- Place your finished treats into the fridge for about 15 minutes to cool down.
- Melt the candy melts according to package directions and add in the vegetable oil to thin the mixture.
- Dip your cooled treats into the chocolate, sprinkle or decorate, and set aside to cool and harden completely.
- Note: For a quicker version, simply substitute one 12 oz. bag of white chocolate chips for the melts and oil. Add the chips in with the marshmallows and heat until completely melted. Proceed with adding the candy canes and Rice Krispies®. You can then roll your balls and add sprinkles to the still warm treat.
Recipe from SheWearsManyHats.com
Every Christmas, for many years, we have made Cinnamon Hard Candy. I’ve often wondered how Peppermint hard candy would taste and it is also very good. My girls are freaked out by the blue color but you could also make it without any food coloring if you are smurf-adverse.
PEPPERMINT HARD CANDY
1 cup white sugar
1 cup Karo syrup
1 cup water
1/4 teaspoon peppermint oil (usually behind the prescription counter at your grocery store)
1/4 teaspoon blue food coloring powdered sugar
- Combine sugar, syrup and water in a sauce pan.
- Boil without stirring, over medium-high heat until it reaches hard crack stage (300-310 degrees).
- Once the candy starts to thicken and turn golden brown, watch carefully or it can scorch.
- When done, remove from heat and quickly add peppermint oil and food coloring.
- Pour into a metal pan that has been lined with about 1/4 to 1/3″ powdered sugar.
- Sprinkle powdered sugar on top of candy immediately. Let cool until the edges start to firm up and then immediately begin to score the pieces from around the edges and keep cutting inward, in squares, as the candy hardens. This makes it easier to break into more uniform pieces once the candy has hardened.
Peppermint Buttons are a relatively new family favorite, brought to us by former neighbor. Several years ago Pam shared this recipe with us during one of my Holiday Cookie Exchanges (I must have another one some year soon). It’s easy, refreshing, and soooo yummy.
1/2 cup browned butter or margarine
3/4 cup sugar
1 teaspoon vanilla
1 large egg white
1 teaspoon baking soda
1 cup flour
1/2 cup coarsely crushed hard peppermint candies
- To browned butter, place butter in an 8 to 10 inch frying pan over medium heat until lightly browned, 5-10 minutes. Pour into a bowl and cool.
- In a bowl with a mixer, beat butter with sugar until well blended. Then beat in egg white and vanilla.
- In another bowl, combine flour and baking soda. Add to butter mixture. Stir then beat until well mixed. Stir in crushed peppermint candies.
- Drop dough in 1/2 tsp portions 1 inch apart onto buttered cookie sheets.
- Bake in 350F oven until tops of cookies begin to look slightly cracked and are deep golden, 8 to 10 minutes. If using more than 1 pan in oven, switch pan positions halfway through baking.
- With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release, let stand on pan to firm, 2-5 minutes, then transfer to racks.
- Yield: 120 1 inch cookies