For those hot summer days when you need a refreshing and delicious pick-me-up, look no further than the chocolate mint cooler. Combining the rich flavor of chocolate with the cooling sensation of mint, this beverage is sure to satisfy your cravings. Whether you prefer a blended or shaken drink, there are countless variations of this classic recipe to suit every taste. So grab your favorite glass and let's embark on a delightful journey to create the perfect chocolate mint cooler recipe for your next gathering or special occasion.
Check out the recipes below so you can choose the best recipe for yourself!
CRISPY CHOCOLATE-MINT COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h45m
Yield about 45 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
- Whisk the flour, cocoa powder, baking soda and salt together in a medium bowl.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg, vanilla and peppermint extract if using, and beat until just combined. Add the flour mixture and beat on low speed until combined. Turn the dough out onto a work surface and knead several times with your hands to bring the dough together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate to chill slightly, about 10 minutes (or refrigerate half the dough and freeze the other half for later use).
- Generously dust a work surface with flour. Place one half of the dough on top and dust with more flour. Roll out into a round slightly less than 1/4-inch thick and about 14 inches in diameter, adding a little more flour as necessary to prevent sticking. If the dough cracks, press it back together with your fingers and smooth with the rolling pin. Use a 2 1/2- to 3-inch round cookie cutter to cut out cookies. Transfer the cookies one of the prepared baking sheets, leaving about 1/2 inch between each cookie. Gather the scraps and refrigerate. Repeat with the second half of the dough.
- Bake, rotating the position of the baking sheets halfway through, until slightly puffed and a shade darker on the underside, about 10 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely (the cookies will crisp as they cool).
- Gather all of the dough scraps together and roll out in the same manner. Cut out cookies and bake. Discard any remaining scraps.
CHOCOLATE MINT BITES
Provided by Daphne Brogdon
Categories dessert
Time 3h30m
Yield makes about 36
Number Of Ingredients 8
Steps:
- Heat the cream in a medium saucepot over low heat. Smack the mint between your hands to help release the oils; add the mint to the cream. Bring to a simmer, then remove from the heat, cover and let steep for 30 minutes.
- Heat the cream back to a simmer. Place the bittersweet and semisweet chocolate chips in a large bowl and strain the hot mint cream over the chocolate. Let sit for 2 minutes to let the chocolate melt. Add the salt and whisk until the chocolate is completely melted and blended into the cream. Pour into a baking dish. Cover and refrigerate until chilled and set, 2 hours.
- Using a small round scoop, melon baller or tablespoon measure, scoop out tablespoon-size balls of the chilled chocolate and place on a baking sheet. You'll need some rubber gloves for the next part. Roll each ball in your hands so that it is uniform and smooth, then place back on the baking sheet.
- Place the crushed cookies, chopped nuts and chopped semisweet chocolate in 3 separate dishes. Roll each chocolate ball in one of the coatings, making sure it is completely covered. Place on a baking sheet, cover and refrigerate for at least 30 minutes. Remove from the refrigerator about 20 minutes before serving.
CHOCOLATE MINT COOLER
Ok, I know this is decadent, sinful & sure to cause extreme guilt. You know what? I really don't care! After all, it's got yoghurt in it & that's healthy ... right? I'm glad we got that settled. Could I have a refill now? Recipe source is my "CHOCOLATE" cookbook by Christine McFadden & Christine France.
Provided by twissis
Categories Beverages
Time 10m
Yield 4 6 oz coolers, 4 serving(s)
Number Of Ingredients 5
Steps:
- Put hot chocolate powder in a sml pan & stir in 1/2 cup milk. Heat gently (stirring) till almost boiling. Remove pan from heat.
- Put hot chocolate milk in heatproof bowl or lrg pitcher & whisk in the remaining milk.
- Add the yoghurt & peppermint extract & whisk again.
- Pour the mixture into 4 tall glasses, filling them no more than 3/4 full. Top ea drink w/a scoop of ice cream. Garnish w/fresh mint leaves to get fancy. YUM!
- VARIATIONS: For "Chocolate Vanilla Cooler", use light cream instead of yoghurt + 1 tsp vanilla extract instead of peppermint extract -- or -- For "Mocha Cooler", dissolve the chocolate in 1/2 cup strong black coffee & reduce milk to 1 1/4 cups. Use cream instead of yoghurt & leave out the extract.
Nutrition Facts : Calories 202.9, Fat 6.2, SaturatedFat 3.8, Cholesterol 19.6, Sodium 209.8, Carbohydrate 30.1, Fiber 1, Sugar 20.3, Protein 6.6
MINT COOLER
This minty lime juice drink is just what the doctor ordered for a really hot climate!
Provided by CAJNCHEF
Categories Drinks Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Reserve 4 mint leaves for garnish. Place the remaining mint leaves and lime cordial into the container of a blender, and process until mint is finely ground. Stir in the club soda. Serve in tall glasses over ice. Garnish with fresh mint leaves and lime slices.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 46.3 g, Fiber 0.2 g, Protein 0.3 g, Sodium 16.2 mg, Sugar 45.4 g
CHOCOLATE-MINT ICEBOX CAKE
This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h20m
Number Of Ingredients 5
Steps:
- Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
- Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
- To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.
CHOCOLATE MINT WAFERS
If you adore the combination of chocolate and mint, prepare to meet your new favorite cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until completely smooth, about 3 minutes. Add egg, and continue mixing until well combined.
- In a medium bowl, whisk together cocoa powder and flour.
- Add flour mixture to butter mixture; mix on low speed until combined, scraping down sides of bowl once. Divide dough in half; wrap each half in plastic. Flatten each half into a disk; chill until firm, at least 1 hour.
- Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper. Set prepared pans aside.
- Lightly sprinkle a clean work surface with confectionersâ?? sugar. Roll out dough to an 1/8-inch thickness. Using a 2-inch cookie cutter, cut out cookies, and transfer to prepared baking sheets, spacing cookies 1/2 inch apart. Chill any trimmings, and roll out again.
- Bake the cookies until you can smell chocolate, about 12 minutes. Transfer the baking sheets to a wire rack to cool.
- Bring cream to a boil in a small saucepan set over medium-high heat. Add chocolate to hot cream. Stir with a rubber spatula until chocolate has melted and mixture is smooth. Add peppermint oil. Remove from heat; let ganache cool slightly, about 20 minutes.
- Transfer chocolate to a resealable plastic bag; seal, and cut off one corner at an angle. Pipe about 1 teaspoon onto the center of half of the wafers. Top with the remaining wafers. Chill the assembled cookies until firm, about 10 minutes. Store in an airtight container up to 2 days.
CHOCOLATE MINT COOKIES
Categories Cookies Mixer Chocolate Dessert Bake Christmas Kid-Friendly Mint Winter Shower Edible Gift Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).
- Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.)
- Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into 1/4-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.)
CITRUS MINT COOLER
My grandmother used to make this refreshing drink for those hot Oklahoma summer days. The family would sit on the front porch relaxing while sipping this drink. Here in California, where lemons, oranges and mint are so abundant, my family has found equal enjoyment sitting in the shade and drinking a tall glass of this thirst-quenching cooler.
Provided by Taste of Home
Time 30m
Yield about 15 servings.
Number Of Ingredients 8
Steps:
- Place first five ingredients in a large saucepan; bring to a boil, stirring until sugar is dissolved. Cover; remove from heat and let steep until cool. Strain. Cover and refrigerate. , To serve, fill chilled glasses or a pitcher with equal amounts of fruit juice, ginger ale and water. Add ice and serve immediately.
Nutrition Facts : Calories 137 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- For a refreshing and invigorating cooler, use cold coffee or iced coffee.
- If you don't have chocolate syrup, you can use cocoa powder or melted chocolate.
- For a sweeter cooler, add more sugar or chocolate syrup to taste.
- For a fun and festive presentation, rim the glasses with chocolate syrup and crushed mint leaves.
- Garnish the coolers with whipped cream, chocolate shavings, or mint leaves for an extra special touch.
Conclusion:
The chocolate mint cooler is a delicious and refreshing drink that is perfect for any occasion. With its combination of chocolate, mint, and coffee, it is sure to please everyone. Whether you are looking for a quick and easy way to cool down on a hot day or a festive drink to serve at your next party, the chocolate mint cooler is the perfect choice. So next time you are craving something sweet and refreshing, give this recipe a try. You won't be disappointed!
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