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Peppermint Mocha Coffee and Bundt Cake

Peppermint Mocha Coffee and Bundt Cake – Quick version of the classic peppermint mocha and a bundt cake to compliment any holiday meal with its rich chocolate flavor, subtle coffee notes, and peppermint.Peppermint Mocha Coffee and Cake ~ Quick version of the classic peppermint mocha and a bundt cake to compliment any holiday meal with its rich chocolate flavor, subtle coffee notes, and peppermint ~ The Complete Savorist #MakeItMerrier #ad #holidaysAs kids, our parents all said or did things that we swore we’d never do or say to our own children. But yet, now as adults, how many times have we opened our mouths and heard our mothers come out or do something that is most distinctively our fathers? I am guilty.

Christmas morning is every kid’s favorite and we all know it’s for the presents. I was no exception as a child. Never an early riser, Christmas morning was the only exception. My brother Ryan and I were told we couldn’t leave our rooms until we were called. My stepdad was an early riser, so he was happy to get the festivities well on their way at 5 am. This was just fine by Ryan and me and eventually my youngest sister Ashley.  It most certainly was not okay for my mom. My mom would have been happy to start the morning at 10 am. But that wasn’t going to happen…ever.

Sequestered in our rooms, or sometimes together, while my stepdad roused my mom with coffee. We had to wait for that infernal pot to not only brew, we had to wait for her to pull herself out of bed and savor that first morning cup. As an ardent coffee drinker myself, I know all about savoring that first cup in the morning, in fact, it is my favorite part of the day. Getting Elizabeth off to school, the house is still and quiet and it’s just me and my mug of steaming hot java. After that cup is consumed, I am ready to tackle the world.

But as a 7, 10, or 16 year old, that first morning cup of coffee on December 25th was my nemesis. I swore I would NEVER  make my own children wait for me to have coffee before Christmas morning began. Yeah, one really should never say never. 

A few decades later I am a mother. I am still not an early riser of my own accord. I am a coffee lover. And I still love Christmas morning. Sadly, I have been guilty of slightly delaying Christmas morning until I get that first cup made (but not consumed). However, no where near to the extent of my mother; she was pretty bad. (Sorry Mom, it’s true-ask Ryan or Ashley.)

Luckily for Elizabeth, I have a coffee maker that can be programed, so now I just get it all ready the night before and set the timer to brew around whatever time she is currently waking up. The mug is set out, and all the ‘extras’ I might want in my coffee are portioned and ready to go. I crawl out of bed, get the Christmas music on, all the lights on and and by the time I do this, the coffee is ready. I assemble my “gift to myself” and out trots my beautiful daughter ready to enjoy her Christmas morning, eager to see what Santa brought the night before. I love seeing Elizabeth’s face as she excitedly tears through her gifts. I rotate between snapping photos to share with family later and sipping on my cup of coffee.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MakeItMerrier #CollectiveBias

Starbucks coffee has been part of my holidays (and daily life) for many years now. I enjoy both their Thanksgiving and Christmas blends, but those are only available at certain times of the year, so my go-to, year around, coffee is the Verona blend. The name caught my eye a few years ago because I was then currently teaching Romeo and Juliet. I read the package description to see it was a dark roast and had subtle notes of chocolate. SOLD. My favorite roasts are dark and anything with chocolate makes me happy.

The other day, I popped into my local market to get some coffee as I was running DANGEROUSLY LOW at home. And I came away with both a bag of Verona and a bag of Guatemalan, both are dark roasts but with different notes about them. It’s been eons since I had Guatemalan blend, so I am eager to give it a fresh taste.

This year peppermint has been a favorite flavor. And while I can go to my local Starbucks and pick up a Peppermint mocha, I can just make my own quick version at home. It’s nothing fancy, but I sure do love it and best of all, it’s easy as can be. My favorite Starbucks coffee blend, cream (or milk), packet of instant hot chocolate, peppermint extract, and some artificial sweetener (sugar) make one quick and still delicious peppermint mocha for me to enjoy Christmas morning (or anytime the cravings hit). I use no sugar added hot chocolate packets and I also use measure for measure Sucralose, but use whatever you and your family enjoy.

Since the holidays are upon us, I felt the rare desire to bake a cake, scary thought. Peppermint mocha was in my cup and I decided it would be delicious as a cake. I was right…It is so tasty and really quite perfect to bring to any holiday party you might be attending. And since it was me baking, you can rest assured it is not a complicated recipe.Peppermint Mocha Coffee and Cake ~ Quick version of the classic peppermint mocha and a bundt cake to compliment any holiday meal with its rich chocolate flavor, subtle coffee notes, and peppermint ~ The Complete Savorist #MakeItMerrier #ad #holidays

Peppermint Mocha Coffee and Bundt Cake

Author: Michelle De La Cerda
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Ingredients

Peppermint Mocha Coffee

  • 4 cups hot fresh brewed Starbucks coffee; any blend
  • 2 packets instant hot chocolate
  • 1/4 tsp peppermint extract
  • 1/2 cup milk , cream, or half/half
  • 2 tsp sugar or artificial sweetener like measure for measure Sucralose; if needed

Peppermint Mocha Bundt Cake

  • 10 oz semi-sweet chocolate chips; melted
  • 1 cup softened butter
  • 2 cups sugar
  • 4 large eggs; room temperature
  • 2 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk
  • 1 cup fresh brewed Starbucks coffee; warm not too hot
  • 1 tsp vanilla
  • 1/2 tsp peppermint extract

Peppermint Icing

  • 2 cups powdered sugar
  • 4 tsp milk +/- to desired consistency
  • 1 tsp vanilla
  • 1/4 tsp peppermint extract

Garnish

  • 10 candy canes; crushed

Instructions

Peppermint Mocha Coffee

  1. Brew the Starbucks coffee.
  2. Using a hot cocoa machine or by hand, mix the hot coffee, hot chocolate packets, peppermint extract, sugar (or artificial sweetener), and dairy together.
  3. Can be topped with whip cream for an extra decadent feel.
  4. Serve immediately-makes two large mugs full

Peppermint Mocha Bundt Cake

  1. Beat butter on medium with a hand or stand mixer until creamy.
  2. Gradually add the sugar until it become light and fluffy.
  3. Add the eggs, one at time, allowing each one to be incorporated before another is added
  4. Sift the flour, baking soda and salt together and slowly incorporate a small amount into the wet mixture.
  5. Alternate adding dry products, then some buttermilk, more dry products, more buttermilk,, about 1/4 cup of dry products at a time until all the buttermilk has been added, then resume this process using the coffee and dry products until all the coffee and dry products have been added.
  6. Melt the chocolate in the microwave on high for about 30 seconds. Stir, and microwave another 30 second, stir, and microwave for a final 30 seconds and stir. Once the chocolate has fully melted, add that slowly to the cake batter.
  7. Add in the vanilla and peppermint extracts for a final mix and pour into a greased and floured 14-cup bundt pan.
  8. Bake in a pre-heated 325° oven for 80 minutes, check for doneness by inserting a toothpick in and if it comes out clean, the cake id done. If not, continue to bake, checking every few minutes for doneness.
  9. Remove from oven and allow to cool for at least 15 minutes before transferring to a wire wrath to cook for at least an additional 30 minutes before icing.

Peppermint Icing

  1. Add the powdered sugar to a bowl with the vanilla and peppermint extracts.
  2. Slowly add the milk one tablespoon at a time, whisking by hand or with a mixer.
  3. Continue to add milk until the icing has reached the desired consistency, about 4 tablespoons.
  4. Drizzle the icing using a kitchen tablespoon over the cake in a top to bottom motion, allowing gravity to help pull the icing towards the bottom of the cake.

Garnish

  1. Crush the candy canes to a desired consistency.
  2. Sprinkle over the top of the bundt cake and along the bottom; the icing will act as glue to hold them in place.
  3. Serve and enjoy.

Recipe Notes

This recipe is adapted from the December 2007 edition of Southern Living Magazine for Dark Chocolate Bundt Cake

Peppermint Mocha Coffee and Cake ~ Quick version of the classic peppermint mocha and a bundt cake to compliment any holiday meal with its rich chocolate flavor, subtle coffee notes, and peppermint ~ The Complete Savorist #MakeItMerrier #ad #holidaysPeppermint Mocha Coffee and Cake ~ Quick version of the classic peppermint mocha and a bundt cake to compliment any holiday meal with its rich chocolate flavor, subtle coffee notes, and peppermint ~ The Complete Savorist #MakeItMerrier #ad #holidaysPeppermint Mocha Coffee and Cake ~ Quick version of the classic peppermint mocha and a bundt cake to compliment any holiday meal with its rich chocolate flavor, subtle coffee notes, and peppermint ~ The Complete Savorist #MakeItMerrier #ad #holidays

Get a $5 Starbucks Card e-gift when you purchase 3 or more qualifying Starbucks products. Do you have a holiday story that involves coffee? I’d love to hear it, tell me about it in the comments below.

Peppermint Mocha Coffee and Cake ~ Quick version of the classic peppermint mocha and a bundt cake to compliment any holiday meal with its rich chocolate flavor, subtle coffee notes, and peppermint ~ The Complete Savorist #MakeItMerrier #ad #holidays

 

 

 

Thank you for sharing!

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14 Comments

  • Reply
    Ashley
    November 2, 2015 at 4:17 pm

    Oh, how I remember those years. Waiting for mom to drink that first cup of coffee felt like an eternity!

    The bunt cake looks delicious! I will have to make it for my holiday pot look at work this year!

    • Reply
      Michelle
      November 3, 2015 at 2:34 am

      Thanks Ashley, I don’t think your boys will even let you consider sleeping in.

  • Reply
    Betty
    November 2, 2015 at 4:41 pm

    Like be your story. I don’t know what happened between childhood and adulthood, but she was always the first up on Christmas morning waking the whole house. I guess this is what Christmas is all about. Your cake looks so good and the coffee drink sure go together. Beautiful.

  • Reply
    Kiano
    November 3, 2015 at 3:02 am

    The holiday season is FINALLY here! That cake would be so perfect to have in the kitchen for whenever guest are coming.

    • Reply
      Michelle
      November 3, 2015 at 10:28 pm

      Oh yes…but watch out, it’s addictive.

  • Reply
    Marye
    November 3, 2015 at 5:33 am

    Oh yum! This sounds like quite the power couple of foods! I would love some now!

    • Reply
      Michelle
      November 3, 2015 at 10:28 pm

      Happy to share some.

  • Reply
    Christie
    November 3, 2015 at 5:46 am

    Coffee has to come first even Christmas morning!

  • Reply
    Kirsten/ComfortablyDomestic
    November 3, 2015 at 1:30 pm

    Oh, the dreaded wait for coffee to brew on Christmas morning–drove me crazy as a kid, but I totally get the need to be well caffeinated as a parent. The cake looks fantastic!

    • Reply
      Michelle
      November 3, 2015 at 10:39 pm

      So glad I am not alone.

  • Reply
    Jennifer Stewart
    November 3, 2015 at 3:44 pm

    I love Starbucks but not their PSL. Peppermint Mochas and Salted Caramel Hot Cocoa are my thing. Imaging me joy when I saw this cake!!!

    • Reply
      Michelle
      November 3, 2015 at 10:41 pm

      So happy you like it. I am a sucker for Peppermint Mochas. I know they are available year around, but I save them for the holidays.

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