Chocolate peppermint shake recipe by SheKnows
Serves about 2
- About 3 cups low-fat chocolate ice cream
- 1/4 cup Patron XO Cafe Dark Cocoa tequila
- 1/4 cup light cream
- 1/4 teaspoon peppermint extract
- 2 tablespoons chocolate chips
- Crushed candy canes for garnish
- Whipped cream for garnish
- Chocolate shavings
- Place all of the ingredients (except the candy canes, whipped cream and chocolate shavings) in a blender. Pulse on low until mixture is thick and creamy. Pour into a glass and garnish with whipped cream, crushed candy canes and chocolate shavings.
S’mores hot chocolate by Minimalist Baker
- 2 cups milk, any kind
- 1 cup water (or use 3 c milk)
- ¼ cup cocoa powder
- 2 Tbsp light chocolate syrup
- 2 Tbsp sugar
- 1/4 tsp non-bitter stevia (or add 1-2 Tbsp more sugar to taste)
- pinch salt
- graham crackers, crushed (for lining rim)
- ½ cup marshmallows
- Preheat oven to low broil and move oven rack to the second from the top (high enough up to broil your marshmallows). Place baking sheet on rack.
- Heat milk and water in a saucepan over medium heat until warmed through – about 5 minutes. Be careful not to overheat or scald.
- Add cocoa powder, chocolate syrup, sugar, stevia and salt and whisk vigorously until thoroughly combined.
- Meanwhile, take a few marshmallows and rub them around the top of your mugs so the graham crackers will stick. Then, dip mug in graham cracker crumbs until well lined. You could also add some graham cracker crumbs to the bottom of your mug for extra graham flavor.
- Pour in hot chocolate and top with ¼ cup marshmallows each. Carefully set mugs on the baking sheet in the oven and broil marshmallows until browned, watching carefully as to not let them burn.
- Carefully remove from the oven with a towel and serve with holders or a small towel to protect hand from heat (they should cool quickly for handling). Top with a drizzle of chocolate syrup and extra graham cracker crumbs for serving (optional).
Frozen hot chocolate by Girl Cooks World
* 1 cup good quality dark or bittersweet chocolate chips
* 1-1/2 cups half-and-half
* 1/2 cup unsweetened cocoa powder
* 3/4 cup sugar
* pinch salt
* 1-1/2 cups milk
* 6 cups ice
* pinch xanthan gum (optional)
* whipped cream
* chocolate shavings
Place the chocolate chips in a large, microwave-safe bowl. Microwave the chocolate for one minute at 50% power. Stir. If necessary, continue heating in 30-second increments until chocolate is nearly melted (residual heat will melt any remaining chocolate solids).
Slowly whisk in the half-and-half until smooth. Add the cocoa powder, sugar and pinch of salt and stir until smooth. Slowly whisk in the milk.
Pour the chocolate mixture into the base of a blender. Add the ice and a pinch of xanthan gum, if using. Process until smooth. Pour into four to six individual glasses and top with whipped cream and chocolate shavings.
Note: I used my Vita-mix, which has a very large base/container. If you have a blender with a somewhat small base/blender container you may have to process the frozen hot chocolate in two batches.
Madison’s Peppermint Candy Cane Shake by The Hopeless Housewife
Makes 2 shakes
3 cups vanilla ice cream
1 1/2 cups milk
1/2 teaspoon peppermint extract
1 tablespoon crushed candy canes plus 1 teaspoon for garnish
whipped cream for topping
Using an immersion or traditional blender, blend ice cream and milk until smooth. Add peppermint extract and crushed candy canes and blend another 5 seconds.
Pour into glasses and top with whipped cream and crushed candy canes.
Cookies and Cream Hot Chocolate by Culinary Concoctions By Peabody
3 cups cookies and cream ice cream
3 TBSP unsalted butter
¼ cup mini chocolate chips
1 cup water
Oreo Frozen Whipped Cream Circles (see here)
In a large saucepan, melt together the chocolate chips and butter. Then add the ice cream (yes, I know but go with it).
Once ice cream has melted add the water to thin it out and let it be heated through.
Serve warm and add Oreo Frozen Whipped Cream Circles.
Cookies and Cream Ice Cream:
3 cups heavy whipping cream
½ cup powdered sugar
1 cup Oreo cookies
1 tsp. vanilla bean paste
In a bowl combine the heavy cream, sugar, and vanilla paste. Place in fridge overnight.
Place in your ice cream machine and freeze to the manufactures instructions. Remove from bowl and fold into Oreo cookie pieces.
Homemade White Hot Chocolate by Gimme Some Oven
- 4 cups of milk of your choice (or you can substitute heavy cream or half and half, or do a mixture)
- 1 tsp. vanilla extract
- 8 oz. white chocolate, chopped into small pieces
- whipped cream or marshmallows for topping
Stir together milk, vanilla and chopped white chocolate in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.) Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.
Homemade Frappuccino by Add A Pinch
- 2 cups crushed ice
- 1 cup espresso (or very strong coffee)
- ¾ cup half and half, or your preferred milk, soy, or almond
- 2 tablespoons granulated sugar, or sugar substitute
- whipped cream (optional)
- chocolate syrup (optional)
- Blend together crushed ice, espresso, half and half, and sugar until well-blended. Pour into glass and top with whipped cream and a drizzle of chocolate syrup, if desired.
- Serve immediately.
Pumpkin Spice Hot Chocolate by Baking With Blondie
2 1/2 C milk (I used skim)
1/3 C hot cocoa mix
1/4 C canned pumpkin (not canned pumpkin pie)
1 1/2 t pumpkin pie spice (next time I’ll use just 1 teaspoon)
1/2 t vanilla
pinch of salt
homemade whipped cream* (It’s very easy and completely worth it. I promise.)
1. In a medium sauce pan over medium-low heat, whisk together milk, hot cocoa mix, vanilla, and pinch of salt.
2. Add pumpkin and pumpkin pie spice.
3. Heat thoroughly, whisking as the temperature rises. When desired temperature is reached, pour into 3 small mugs (or two large ones), top with whipped cream and marshmallows. Sprinkle a bit of pumpkin pie spice for a little extra love.
Homemade Whipped Cream
1 C heavy cream
1 t vanilla extract
1 t confectioner’s sugar
1. Chill whisk attachment and bowl in freezer for about 5 minutes.
2. In chilled bowl, whip cream until stiff peaks are just about to form.
3. Beat in vanilla and sugar until peaks form. Don’t over-mix.
Classic Chocolate Milk Shake by Scattered Thoughts of a Crafty Mom
2.5 oz Milk
2 cups of vanilla ice cream
2 oz Chocolate sauce
Combine all ingredients in a blender and serve.
Blueberry Mango Smoothie by Cookie Monster Cooking
- ¾ cup plain greek yogurt
- ¾ cup milk
- ¾ cup frozen blueberries
- ¾ cup frozen mango chunks
- 1 tablespoon honey
- splash vanilla extract
Add all ingredients to a blender. Process until the mixture is completely smooth. If the smoothie is too thick, add additional milk. Add additional honey if needed, depending on desired sweetness. Pour and serve immediately.
Boozy S’mores Cake by Buttercream Blondie
- 2 big scoops (8 ounces) vanilla ice cream or chocolate or Frangelico
- 2 Tablespoons + 1 teaspoon graham cracker crumbs
- 2 Tablespoons chocolate ganache or any chocolate sauce
- 2 Tablespoon S’mores vodka
- 1 Tablespoon heavy cream
- 1/8 teaspoon vanilla extract
- 1 Tablespoon fluff
- Put all ingredients except fluff in blender and mix till frothy.
- Add fluff and blend till mixed.
For chocolate ganache, I microwaved 1 ounce of chocolate and 1 ounce of heavy cream. You can also use chocolate sauce.
To rim the glass, dip in melted chocolate & then graham cracker crumbs.
This yields 1 large drink, 2 normal sized drinks, or 4 shots.
If you can’t find s’mores vodka, you can use fluffed marshmallow vodka.