With the holiday season drawing near, it seems about time to spread some peppermint cheer. There is no better way to taste the holidays than with some peppermint flavored goods. Here are a few recipes to turn this winter into a peppermint wonderland.

 Peppermint Chocolate Coffee

Materials:

•         1 tablespoon chocolate syrup
•         2 tablespoons peppermint syrup or peppermint baking chips
•         ½ cup (4 ounces) hot fresh brewed coffee
•         Whipped cream, for garnish
•         Chocolate shavings, for garnish

Steps:

1)  Add chocolate syrup, peppermint syrup and coffee to a mug.

2)  Mix together.

3)  Top with whipped cream and chocolate shavings.

Peppermint Patties

Material:

•         3/4 cup sweetened condensed milk
•         1 1/2 teaspoons peppermint extract
•         4 cups confectioner’s sugar
•         3 cups semisweet chocolate chips
•         2 teaspoons shortening

Steps:

1)  In a large mixing bowl, combine condensed milk and peppermint extract.

2)   Beat in enough confectioner’s sugar, a little at a time, to form stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties.

3)  Let patties dry at room temperature two hours, turning once.

4)  In a medium saucepan over low heat, melt chocolate with shortening, stirring often.

5)  Remove from heat.

6)  Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.

Peppermint Buttercrunch

Materials:

•         1 stick plus 6 tablespoons unsalted butter
•         1 cup sugar
•         2 tablespoons water
•         1/2 teaspoon salt
•         1/2 teaspoon pure vanilla extract
•         1/2 teaspoon natural peppermint extract
•         12 ounces bittersweet chocolate, finely chopped
•         1 cup crushed peppermint candies

Steps:

1)  Line a large rimmed baking sheet with a silicone baking mat or parchment paper.

2)  In a saucepan, combine the butter, sugar, water and salt and cook over moderate heat, stirring until the temperature reaches 298° on a candy thermometer.

3) Remove the pan from the heat and stir in the vanilla and peppermint extracts.

4) Immediately pour the buttercrunch onto the prepared baking sheet and, using an offset spatula, spread it in an even layer; let cool completely.

5) In a medium glass bowl, heat half of the chocolate in a microwave oven at high power in 30-second intervals, stirring between bursts until just starting to melt.

6) Stir in the remaining chopped chocolate until smooth.

Spread half of the melted chocolate on the cooled buttercrunch.

8) Sprinkle half of the peppermint on top; let stand until set.

9) Gently set another large baking sheet on top of the buttercrunch and carefully invert the baking sheets; peel off the baking mat or parchment.

10)  Spread the remaining melted chocolate on the buttercrunch and sprinkle with the remaining peppermint; let stand until the chocolate is completely set.

11)  Break the buttercrunch into pieces before serving, storing or gifting.