Chocolate Mocha Latte with Peppermint Cream

-


Some time ago one of my sisters sent me a box of Starbucks Mocha Singles.
 
 
 I don't drink a lot of coffee, especially not instant, but I was pretty sure if she likes them I would too! ☺ I discovered that they are perfect for this recipe that I'm about to share with you. I hope you enjoy it too!
 
3 cups milk
¼ cup Hershey's Chocolate Syrup
1 Starbucks Mocha Single
 
½ cup heavy cream
½ cup marshmallow cream
1-2 drops peppermint extract
crushed candy cane pieces
 
In a small saucepan combine the first three ingredients. Heat over medium heat until it is very steamy but not boiling. Stir it occasionally.
 
Meanwhile whip the heavy cream until it is firm. Add the marshmallow cream and whip or stir to combine. Stir in the peppermint extract and the candy cane pieces. Place a dollop on top of each cup of latte.
 
 
Serves 2.
 
It is a gorgeous Autumn day outside so I think Serena and I will enjoy it going for a walk with her pony. I walk, she rides, everyone is happy! ☺ And our hunters are on their way home!! ☺
Enjoy your weekend!

The party's here!
See Ya In The Gumbo
Debbiedoo's
 
 
♥Be Blessed!♥

Comments

  1. Betsy BrockNovember 11, 2012 at 4:15 PM

    Yum! I think I could enjoy that right now! And it's pretty, too!

    ReplyDelete
    Replies
    1. MarthaNovember 11, 2012 at 5:22 PM

      I was cold when I came home from church. This is what warmed me up :)

      Delete
  2. Our Pinteresting FamilyNovember 11, 2012 at 7:22 PM

    This looks fantastic!

    ReplyDelete
  3. GinaNovember 11, 2012 at 9:54 PM

    That looks so yummy! A perfect warm me up, pick me up!

    ReplyDelete
  4. Gloria BakerNovember 12, 2012 at 8:32 PM

    Martha I love chocolate mocha and this look amazing and beauty!:)

    ReplyDelete
  5. Michelle BNovember 12, 2012 at 10:15 PM

    Martha, you seriously have got to stop with all of these awesome sweets! I just bought a new scale, only to find that my old one was under-weighing. You are not helping!!!

    So for real-I love the way you dressed up the Starbucks. And the pictures are super cute! Thank you for linking up.

    ReplyDelete
  6. UnknownNovember 13, 2012 at 4:00 AM

    Who needs to leave home to have a delicious coffee drink? This mocha looks amazing!

    ReplyDelete
  7. Trish - Mom On TimeoutDecember 1, 2013 at 9:23 PM

    I could use a mug of this right now - it sounds incredible! Pinned!

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more