12 Days of Christmas {Goodies}: Peppermint Mocha (Soy, Wheat, Nut, Fish and Egg-Free, Can Be Milk-Free)

Welcome to the eighth day of

The 12 Days of Christmas {Goodies} link-up,

brought to you by Natural and Free and Glued to My Crafts! 

At the end of this post (and every post for the full extent of this link-up) you will get the chance to share your Christmas creations with us (details to follow).  And you'll want to share because we have some amazing giveaways  (among other things) planned! And we all know, there's nothing better than a holiday giveaway! :)

Thank you to all those who have submitted some truly delicious recipes and amazing crafty designs!  We're at 60 submissions!  YAY! :) It is going to be hard to choose our Top 5 Favorites to feature on the 13th!  What a good problem to have, though, right? :)

If I haven't stopped by to check out your submission, I'll be there ASAP! :)  I can't wait to see what you've shared!

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And now *clears throat and begins singing to the tune of The 12 Days of Christmas*:

On the eighth day of  The Christmas {Goodies} link-up, Natural and Free gave to me:

8. Delicious Peppermint Mocha!

7. Cranberry Apple Salad!

6. Cinnamon Sugar Apple Pie! 

5. Granny's Favorite Gingerbread!

4. Chocolate-Covered Pretzels!

3. Yummy Peppermint Fudge!

2. Cute and festive Pine Cones!

and

1. A recipe for Candied Pecans!

This is a recipe that I came up with after scouring the web for recipes for Peppermint Mochas.  It's a flavor profile I have always loved, but wasn't quite sure about how the ratio should go with the peppermint, chocolate and coffee.  After looking through several recipes, I decided to go with my basic Hot Cocoa recipe and tweak it a bit to fit the flavor I wanted.  I hope you enjoy the results of my research. :)

This recipe is soy (if you use all soy-free ingredients), wheat, nut, fish and egg-free, and can be milk-free (see variations).

Peppermint Mocha

4 1/2 Cups milk (divided)

1/2 Cup white sugar

1/2 Cup Cocoa Powder (baking kind)

2 to 6 Tablespoon instant coffee (amount based on preference)

1/8 - 1/4 teaspoon salt

1/2 to 3/4 teaspoon vanilla extract

1/4 to 1/2 teaspoon peppermint or mint extract

1. Simmer 1/2 Cup of the milk, sugar, cocoa powder, instant coffee and salt in a medium saucepan over low-medium to medium heat, stirring constantly (preferably with a whisk), until all the lumps are dissolved (about 3 minutes). (Note: It is best to stir the dry ingredients together first THEN add the milk, giving it a good stir to get it all well blended BEFORE turning on the burner.)

2. Add the remaining milk to the saucepan, stirring constantly, until the mixture comes to a simmer (about 5 minutes).

3. Remove from heat and stir in the vanilla and peppermint just before serving.

This recipe yields five 8 oz. (1 Cup) servings.

Variations:

• Fun Frothy Top: This is a neat trick I learned from my friend Heidi over at One Creative Mommy. To get a nice frothy top, add the mixture to the blender and blend for a few seconds. It's genius and works like a charm! Just be careful not to fill your blender more than 1/2 way or it tends to bubble over (and you don't want to know how I know that! LOL :) ).
   
• Gourmet Peppermint Mocha: Top individual servings with sweetened whipped cream, crushed candy cane pieces (Bob's is soy-free and gluten-free), cocoa and/or chocolate syrup.  Just make sure your choices reflect your allergen needs.
   
• Milk-Free: Use a non-dairy milk such as SoDelicious in place of the milk.  Just make sure your choice reflects your allergen needs.
   
• Peppermint Hot Cocoa: Not a coffee fan?  Leave out the coffee and have yourself a Peppermint Hot Cocoa instead!

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Now it's your turn!



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(This recipe was originally posted on my original site, Natural and Free.)