Peppermint Mocha Latte

Easy, delicious and cheaper than Starbucks. For a traditional mocha latte, simply leave out the mint extract.

 1 tbsp cocoa
2 tbsp sugar
3/4 cup milk
1/2 cup espresso or super strong coffee
1/4 tsp pure mint extract

• In a saucepan, whisk cocoa, sugar, milk and mint extract together over medium heat. 
• Whisk briskly until hot, working up a froth.
• Meanwhile, prepare espresso in a mug. 
• Pour hot milk/cocoa mixture into espresso. 
• Top with whip cream if desired.

Recipe: Jo Lynne Shane

Peppermint Hot Chocolate Granola Bars

Homemade granola bars loaded with hot chocolate and peppermint goodness.

 

¾ cup unsalted butter, softened
¾ cup packed brown sugar
2 large eggs
2 teaspoons chocolate extract*
½ teaspoon salt
1 ½ cups all purpose flour
2 ½ oats oats
¾ cup Swiss Miss powdered hot chocolate mix
1 cup Andes peppermint crunch chips
1 cup Kraft mini marshmallow bits
¼ cup white chocolate chips
½ teaspoon shortening

• Preheat oven to 350 degrees.
• Cream the butter and sugar. 
• Add the eggs, extract, and salt and beat again.
• Sift together the flour, oats, and hot chocolate mix. 
• Slowly add to butter mixture.
• Stir in the peppermint pieces and marshmallow bits by hand.
• Press into a 9x13 greased pan. 
• Bake at 350 for 22 minutes. 
• Let cool. 
• Cut into bars.
• Place the white chips and shortening into a microwave safe bowl. 
• Heat for 20 seconds and stir. 
• Repeat until melted and smooth.
• Spoon into a plastic bag and cut a small hole in one corner. 
• Drizzle over cooled bars. 
• Let set. 
• Store in a sealed container.

Recipe: Inside Bru Crew Life