Slow Cooker Peppermint Mochas

By Mary Jane

Ingredients

• Peppermint mochas
• 4 cups milk
• 4 shots of espresso -or- 4 rounded teaspoons instant espresso powder plus
• 1-1/2 cups water -or- 2 cups very strong brewed coffee
• 3/4 cup semi-sweet chocolate chips
• 1/4 cup peppermint syrup
• Whipping cream and shaved chocolate bar for garnish
• Peppermint syrup
• 1 cup sugar
• 1 cup water
• 2 teaspoons peppermint extract

Preparation

Step 1

Make the peppermint syrup: In a small saucepan over medium heat, bring the water and sugar to a boil, stirring until sugar is dissolved (about a minute). Remove from heat and stir in the peppermint extract. Store in a glass jar in the refrigerator for up to 3 months.

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.

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.

Serve in festive mugs, topped with whipped cream and a sprinkle of chocolate shavings.