Slow Cooker Peppermint Mocha Recipe

[CrockPotMom]

Peppermint mochas:

4 cup milk
4 whole shots of espresso
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 teaspoon peppermint extract

To make the peppermint syrup:

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

Make the peppermint mochas:

1. 1. In a 3-quart or larger slow cooker/Crock Pot, stir together the milk, espresso/coffee, chocolate chips, and peppermint syrup.
   2. Cook covered on low for about 2 hours, stirring occasionally. Reduce heat to warm and keep covered, once the mocha has heated to steaming.
   3. Serve in festive mugs, topped with whipped cream and a sprinkle of chocolate shavings.
   Source: Recipe Corner