Crock Pot Peppermint Mocha

I made a batch of this Peppermint Mocha for a day-long finals study session. I loved that I could whip it up the night before, refrigerate and then keep it warm in the crock pot the next day. I also loved that I had most of these ingredients on hand, saving me some serious money that I could have spent at a coffee shop. I made double this recipe and adjusted flavors by taste. I used instant coffee, 2% milk and heavy cream, and a mix of white and semi-sweet chocolate chips. SO GOOD.

It is creamy and sweet, with a hint of refreshing peppermint. A reminder of this sweet, refreshing season. Christmas in a cup. 

One of my favorite family traditions is our Christmas Eve brunch. We go all out with bacon, sausage, eggs, hashbrowns, scones, quiche, kolaches, French toast, and/or cinnamon rolls. This peppermint mocha would be a fantastic addition to our traditional feast (if any of my other family members would drink it, that is)

It would be great for Christmas mornings too!

What You'll Need:

• 4 cups milk
• Either 4 shots of espresso, 4 rounded teaspoons instant espresso powder plus 1½ cups water, or 2 cups very strong brewed coffee
• ¾ cup semi-sweet chocolate chips
• ¼ cup peppermint syrup
• Whipping cream and shaved chocolate bar for garnish

Peppermint syrup

• 1 cup sugar
• 1 cup water
• 2 teaspoons peppermint extract

What To Do:

1. First prepare the peppermint syrup. In a small saucepan over medium heat, bring the water and sugar to a boil, stirring until sugar is dissolved. Remove from heat and stir in the peppermint extract. Store in an airtight container in the refrigerator for up to 3 months.
2. 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.
3. 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. Taste and adjust flavors as desired. 
4. Serve in festive mugs, topped with whipped cream and garnish with a candy cane, chocolate shavings or a sprinkle of cocoa. Enjoy your Christmas in a cup.

recipe from Kitchen Treaty

Pumpkin Spice Latte

Me and Starbucks have a love-hate relationship.

I love their coffee.

I hate how much I spend on it.

I love their fair trade/socially responsible attitude.

I hate how much of my money is feeding their corporation.

I love that their coffee drinks actually taste like coffee (cough... McDonald's) 

I hate that I can't ever replicate an acceptable alternative at home....

til NOW! 

These next couple of weeks, I'll be sharing some of my favorite coffee concoctions that you can make right at home. And today's drink of choice is the infamous Pumpkin Spice Latte. 

Basically, you'll combine espresso, steamed milk, and pumpkin spice syrup. 

I don't have an espresso machine or especially understand what espresso is compared to regular coffee. So here's what I do.

Brew about 1/2 cup of very strong coffee- I use four tablespoons of grounds per half cup

Warm up a cup of milk over the stove or in the microwave until it's hot.

Combine those two and add two tablespoons of pumpkin spice syrup 
(or more or less to taste)

Top with whipped cream and caramel sauce. 


Voila!

Here's how you make the pumpkin spice syrup

Heat 1 1/2 cups water and 1 1/2 cups sugar in a pot until all of the sugar is dissolved.

Add in :
1 Tbsp ground cinnamon (or 4 cinnamon sticks)
1 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
3 Tbsp pumpkin puree

And simmer this, not quite to boiling for about 5 more minutes, and then cool for 10-15 minutes.


Strain through a cheesecloth or a fine mesh strainer and bottle for use!

I actually attempted this with coffee filters and it didn't really work so I didn't strain mine. As long as I shake it up before use, it's totally fine that way!

(this bottle was $3 at Ikea and is perfect for storing syrups and dressings!)

And that's it! Store in the fridge and you've got homemade pumpkin spice syrup and all the tools you need to save a ton of money by abstaining from daily trips to Starbucks.