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take 15% off your order when you use code BDAY2022 at checkout may 27th-30th!
take 15% off your order when you use code BDAY2022 at checkout may 27th-30th!
Posted:
Nov 25, 2015
This week is gloriously dedicated to delicious food and general contentment. What better way to top it all off than with some fantastic coffee? Besides brewing up a cup, here are three ways to enjoy coffee this holiday season!
INGREDIENTS
4 cups milk
4 shots of espresso -or- 4 rounded teaspoons instant espresso powder plus 1 1/2 cups water -or- 2 cups very strong brewed coffee
3/4 cup semi-sweet chocolate chips
1/4 cup peppermint syrup
Whipping cream and shaved chocolate bar for garnish
PEPPERMINT SYRUP
1 cup sugar
1 cup water
2 teaspoons peppermint extract
DIRECTIONS
“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.”
- Kare, kitchentreaty.com
Makes 24 truffles
INGREDIENTS
¾ cup heavy cream
2 tbsp. butter
4 tsp. espresso powder
10 oz bittersweet chocolate, chopped finely
cocoa powder for coating
DIRECTIONS
“Heat cream, butter and espresso powder in a heavy saucepan stirring often. Turn off the heat just before it begins to boil and stir with a whisk.
Pour heated mixture over chopped chocolate and let sit for a minute. Then whisk together until the chocolate and cream are combined, melted and smooth.
Pour the chocolate ganache in a small baking pan. Cool to room temperature and then place in the refrigerator to chill for about 30 minutes. Use a small scoop to form round balls of ganache and place on a wax paper covered baking sheet. Reshape by hand if needed and return to refrigerator to chill for several minutes.”
Roll balls in cocoa powder to coat.
Keep refrigerated until serving.
-Angie, bakerella.com
INGREDIENTS
1/2 cup strong brewed coffee, cold
1 (14-ounce) can sweetened condensed milk
2 cups heavy cream
3/4 cup mini chocolate chips
DIRECTIONS
“Combine the condensed milk and coffee in a small bowl. Whisk until smooth. Add the heavy cream to a large bowl. Using an electric mixer set to medium speed, beat until stiff peaks form. Turn the speed to low and slowly pour in the condensed milk and coffee mixture. Turn the speed back up to medium and beat until thickened. Using a silicone spatula, gently fold in the chocolate chips. Transfer to a freezer-safe container and freeze for at least 6 hours.”
- Jen, bakedbyanintrovert.com
Even in the middle of this hectic season, we are all about exploring the number of ways coffee makes our lives better! Which recipes will you be trying out?
