Mint Hot Chocolate

I'm sorry I seem to always be repeating myself. First with pumpkin and now with drinks.

I know you'll forgive me after you make this.

And I know your worrying about all that chocolate and cream...but you'll forgive me for that too.

Because there is nothing quite as good as chocolatey, minty, creaminess to chase away the almost winter blues.

Mint Hot Chocolate

  Hot Chocolate:

• ¼ c. chocolate chips (I like to use dark)
• 2 tbsp. heavy cream
• 4 mint leaves
• 8 oz. milk (I use skim)
• 
  
• Whip Cream:
• ½ c. heavy cream
• 3 tbsp. sugar
• a dash of peppermint extract
• 
  
• Chocolate Covered Mint Leaves:
• 2 squares of baking chocolate (milk or dark works)
• Mint leaves (2 squares will cover about 15 leaves)
• 
  

• In a microwavable mug, pour in the chocolate. Next, finely chop the mint leaves and add those to the mug along with the cream and milk. Place in the microwave for 1 minute, on high. Stir, then microwave for another minute. Top with mint cream, and if you want to go all out, a chocolate covered mint leave.
• To make the whip cream: Beat the cream and sugar until stiff peaks form. Fold in the mint extract and it’s ready.
• To make the mint leaves: Melt the chocolate in a double boiler. Meanwhile line a baking sheet with wax paper. Pick the mint leaves you will want to use (I find the bigger ones to be easier to work with) and wash and dry them. Lay them on the wax paper. When the chocolate is melted, use a pastry brush to brush the chocolate onto each leaf. (A good way to help keep the leaves in place without having to touch them is to use a toothpick). When the leaves are all covered, place the tray in the fridge (or freezer for faster results) for at least an hour. Yield: serves 1
• **An easy replacement for the whip cream, is to use 1/2 a cup of cool whip and stir in a splash of peppermint extract**

Pumpkin Pie Martini

More pumpkin?!!? You say oh no! But I say oh yes! Trust me, it's worth it. 

Besides what other logical thing would you do with a half a can of left-over pumpkin than mix it with alcohol?

And this is obviously much easier to make than the real thing (who has time for that anyways??!). So in case your still pondering this recipe, let's recap -easy + pumpkin pie + alcohol= why-are-you-still-reading-go-make-this-now!!!

Pumpkin Pie Martini
Makes 2 Servings


4 oz. vanilla vodka
4 oz. Bailey's Irish Cream
1/4 c. pumpkin pie filling
1/3 c. heavy cream
1/4 c. milk
Dash of each: nutmeg, cinnamon


To sugar the rims: Pour some extra cream into a saucer and cinnamon and sugar into another saucer. Dip the rim of your martini glass first in the cream then the sugar mixture. 


To make the drink combine all ingredients in a shaker and shake with ice. Strain into prepared glasses.

Pumpkin Latte

It's been obvious by the abundant pumpkin recipes I have posted that I get waaaay to into pumpkin when fall rolls around. However, the biggest pumpkin treat I look forward to?

Pumpkin Spice Lattes from Starbucks. Something I do not look forward too, though, is shelling out $5 for a cup of coffee.



Annie's Eats to the rescue. When I saw she had posted a recipe for Pumpkin Spice Coffee Syrup, I did a double take, stared at the screen, froze, did a somersault (OK who am I kidding? I couldn't do one even when I was 5), skipped rope, and did a jumping jack, not necessarily all in that order. Color me ecstatic!

I have yet to meet someone who is not a fan of these heavenly little drinks, so I had to pass along the recipe. Go make this stat, but try not to be as ridiculous as me with my jumping jacks and instead  do something normal like cuddle up with a blanket, a good book and enjoy your Pumpkin Latte.


Pumpkin Spice Syrup
Source: Annie's Eats via Confections of a Foodie Bride
1½ cups water
1½ cups sugar
4 cinnamon sticks (I used 2 tsp. of Cinnamon)
1 tsp. ground nutmeg
½ tsp. ground ginger
½ tsp. ground cloves
3 tbsp. pumpkin puree


Combine the water and sugar in a saucepan and heat over medium-high heat, stirring until the sugar has completely dissolved.  Toss in the spices and pumpkin puree.  Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil.  Remove from the heat and cool for 10-15 minutes.  The recipe says to strain through I fine mesh strainer or cheese clothe...since I had neither these nor patience, I just poured into a bottle and it worked out just fine.  Make sure to store in an airtight container and keep in the refrigerator for up to 3 weeks.


To make the latte, combine a third coffee with two-thirds steamed milk (about 2 oz. coffee to 6 oz. milk).  Stir in 2-3 tablespoons of the pumpkin spice syrup.  Taste and adjust amounts accordingly.(I preferred mine with more and the MR. preferred his with less). Top with freshly whipped cream, ground cinnamon and even some caramel sauce, if desired.