Gather Your Ingredients

How To Make Peppermint Hot Fudge, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Melt. In a medium saucepan, combine chocolate chips, sweetened condensed milk, heavy cream, butter, and salt. Heat the mixture over medium-low heat stirring regularly until the chocolate is fully melted. (Don’t let it boil!)
2. Add Flavor! Remove the pan from the heat and stir in vanilla extract and peppermint extract. I recommend starting with 1/2 teaspoon peppermint extract at first, then adding more, to taste. I usually end up with 3/4-1 teaspoon peppermint extract since we like ours strong!
3. Serve & Store. Pour the hot fudge sauce into a jar, small pitcher, or an airtight container. Serve warm over ice cream or your favorite desserts. Store leftover peppermint hot fudge in an airtight container in the fridge 1-2 weeks.
4. Reheat Leftovers. Hot fudge sauce will thicken significantly as it cools. To reheat leftovers, you can warm it in a saucepan on the stove, or reheat what you need in the microwave in 15-20 second intervals, stirring in between each interval, until the hot fudge is warm and pourable again.

FAQ + Tricks For The Best Peppermint Hot Fudge Sauce

Can I Use Peppermint Oil Instead of Peppermint Extract? Maybe. Not all peppermint oil is food grade (some is meant for aromatherapy only!), but food grade pure peppermint oil can be used in VERY small amounts. Peppermint oil is WAY stronger than peppermint extract so a single drop is likely all you’d need! Otherwise, you’ll end up with a very overpowering minty aftertaste. 

Try Giving It As a Homemade Gift! This homemade peppermint hot fudge sauce makes a GREAT Christmas gift for friends & neighbors. Package it in small heatproof jars & top with a bow or gift tag.

Can I Use Something Besides Sweetened Condensed Milk? Sweetened condensed milk is literally just milk & sugar that’s been cooked down to evaporate some of the water so it’s nice and thick and sticky. You can make your own with this recipe! You’ll just need granulated sugar and whole milk.

More Yummy Holiday Treats To Try

Fudgy Gluten-Free Brown Butter Brownies

Homemade Peppermint Ice Cream

Peppermint Flourless Chocolate Cake

20+ Gluten-Free Holiday Cookie Recipes To Try

Print

Peppermint Hot Fudge Sauce

This deliciously thick peppermint hot fudge sauce is perfect for a holiday sundae! Try it with peppermint ice cream and a warm brownie–you won't regret it!

Course Condiment, Dessert, Ice Cream

Cuisine American

Diet Gluten Free

Keyword hot fudge sauce, ice cream topping, peppermint

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 2.5 cups Hot Fudge Sauce

Author Emily Dixon, Sweets & Thank You

Ingredients

• 1 cup Dark Chocolate Chips (or semi-sweet chocolate chips)
• 1 (14-ounce) can Sweetened Condensed Milk
• ½ cup Heavy Cream
• 4 Tablespoons Tablespoons butter (57 grams)
• ¼ teaspoon Kosher Salt
• 1 teaspoon Vanilla Extract
• 1/2-1 teaspoon Peppermint Extract (depending how strong you want it!)

Instructions

• Melt. In a medium saucepan, combine chocolate chips, sweetened condensed milk, heavy cream, butter, and salt. Heat the mixture over medium-low heat stirring regularly until the chocolate is fully melted. (Don't let it boil!)
• Add Flavor! Remove the pan from the heat and stir in vanilla extract and peppermint extract. I recommend starting with 1/2 teaspoon peppermint extract at first, then adding more, to taste. I usually end up with 3/4-1 teaspoon peppermint extract since we like ours strong!
• Serve & Store. Pour the hot fudge sauce into a jar, small pitcher, or an airtight container. Serve warm over ice cream or your favorite desserts. Store leftover peppermint hot fudge in an airtight container in the fridge 1-2 weeks.
• Reheat Leftovers. Hot fudge sauce will thicken significantly as it cools. To reheat leftovers, you can warm it in a saucepan on the stove, or reheat what you need in the microwave in 15-20 second intervals, stirring in between each interval, until the hot fudge is warm and pourable again.

Video

Notes

• Chocolate. I recommend dark chocolate (around 70-72%) when possible to keep this from getting too sweet. You can use bittersweet chocolate or semi-sweet chocolate chips instead, but the sauce will be less chocolatey and more sweet. Milk chocolate will be too sweet and too weak for this recipe. 

Gather Your Ice Cream Ingredients

One thing about this pretty pink peppermint ice cream? It’s a Philadelphia style ice cream recipe, meaning there are no eggs or egg yolks to temper! Let’s take a look at the ingredients list:

Our Favorite Ice Cream Maker

We’ve owned this Cuisinart ice cream maker for years and it’s still going strong. This top-rated machine takes up less space than some other models, and is large enough for most homemade ice cream recipes!

SHOP OUR PICK

How To Make Peppermint Ice Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Dissolve Candy Cane. To start, pour the whole milk into a large liquid measuring cup or a small bowl. Add 1/2 cup of the crushed candy cane pieces and stir to dissolve until the milk turns a pretty pink color and there are no large pieces of candy cane left. (This can take up to 10 or so minutes!) 
2. Combine. Then, add sugar, vanilla extract, peppermint extract, and salt. Stir to combine until the sugar is dissolved. You don’t want any gritty grains left! Pour in the heavy cream and mix through until evenly blended. If your mixture has warmed up to room temperature, make sure to chill until it feels cold to the touch, or it won’t churn properly. (I usually don’t need to chill mine!)
3. Churn Ice Cream. Pour the ice cream base into the ice cream maker and churn according to your manufacturer’s instructions until the ice cream reaches a soft serve texture. (For me, that’s 20-25 minutes!) Sprinkle in most of the remaining 1/2 cup crushed candy cane (I like to reserve about 1 Tablespoon!)
4. Freeze. Transfer ice cream mixture to a freezer-safe container and sprinkle with any remaining candy cane. Freeze at LEAST 6-8 hours on a level surface in the freezer, or until it’s firm enough to scoop.
5. Store. Leftover ice cream will keep in an airtight container in the freezer up to 2 weeks (though we prefer to enjoy it within 2-3 days, for the best texture!)

FAQ + Tricks For The Best Candy Cane Ice Cream

Consider Pre-Crushed Peppermint Bits! To save time, consider buying crushed peppermint bits or crushed peppermint candy from the store rather than crushing them yourself. I’ve had good luck with Brach’s and Atkinson’s brands. 

How to Crush Candy Canes. To crush candy canes or peppermint candy for this creamy candy cane ice cream, I put mini candy canes in a plastic bag, then put the bag on a cutting board. Tap them with a rolling pin or meat mallet to crush them. Or, you can try pulsing them in a food processor, but I find this is noisier and less precise than using a rolling pin/meat mallet.

Do I Need To Use Food Dye? Nope! This pink peppermint ice cream gets its soft pink color from melted candy cane, so there’s no need to add any extra red food dye or food coloring! Even if you use dye-free candy canes or naturally colored candy cane, you’ll probably still have enough color!

More Yummy Peppermint Treats To Try

Peppermint Flourless Chocolate Cake

Gluten-Free Peppermint Crunch Brownies

Vegan Peppermint Hot Chocolate

Gluten-Free Chocolate Peppermint Cookies

Print

Candy Cane Ice Cream

Our easy homemade Peppermint ice cream recipe is packed with a double dose of candy cane! Cool, creamy & delicious, this easy ice cream is the perfect holiday dessert.

Course Dessert

Cuisine American

Diet Gluten Free

Keyword candy cane ice cream, christmas, peppermint

Prep Time 45 minutes minutes

Chill Time 6 hours hours

Total Time 6 hours hours 45 minutes minutes

Servings 1 Quart Ice Cream

Author Emily Dixon, Sweets & Thank You

Equipment

• Ice Cream Maker (Make Sure To Freeze In Advance, As Needed!!!)

Ingredients

For Peppermint Ice Cream

• ½ cup Crushed Candy Canes (about 20 mini candy canes)
• ½ cup Granulated Sugar (100 grams)
• 1 cup Whole Milk
• 2 cups Heavy Cream
• 1 teaspoon Peppermint Extract
• 1 teaspoon Vanilla Extract
• ¼ teaspoon Kosher Salt

Mix-Ins

• 1/4-1/2 cup Crushed Candy Cane (about 10-20 candy canes)

Instructions

• Dissolve Candy Cane. To start, pour the whole milk into a large liquid measuring cup or a small bowl. Add 1/2 cup of the crushed candy cane pieces and stir to dissolve until the milk turns a pretty pink color and there are no large pieces of candy cane left. (This can take up to 10 or so minutes!)
• Combine. Then, add sugar, vanilla extract, peppermint extract, and salt. Stir to combine until the sugar is dissolved. You don't want any gritty grains left! Pour in the heavy cream and mix through until evenly blended. If your mixture has warmed up to room temperature, make sure to chill until it feels cold to the touch, or it won't churn properly. (I usually don't need to chill mine!)
• Churn Ice Cream. Pour the ice cream base into the ice cream maker and churn according to your manufacturer's instructions until the ice cream reaches a soft serve texture. (For me, that's 20-25 minutes!) Sprinkle in most of the remaining 1/2 cup crushed candy cane (I like to reserve about 1 Tablespoon!)
• Freeze. Transfer ice cream mixture to a freezer-safe container and sprinkle with any remaining candy cane. Freeze at LEAST 6-8 hours on a level surface in the freezer, or until it's firm enough to scoop.
• Store. Leftover ice cream will keep in an airtight container in the freezer up to 2 weeks (though we prefer to enjoy it within 2-3 days, for the best texture!)

Video

Notes

• Consider Pre-Crushed Peppermint Bits! To save time, consider buying crushed peppermint bits or crushed peppermint candy from the store rather than crushing them yourself. I’ve had good luck with Brach’s and Atkinson’s brands. 
• How to Crush Candy Canes. To crush candy canes or peppermint candy for this creamy candy cane ice cream, I put mini candy canes in a plastic bag, then put the bag on a cutting board. Tap them with a rolling pin or meat mallet to crush them. Or, you can try pulsing them in a food processor, but I find this is noisier and less precise than using a rolling pin/meat mallet.
• Don’t rush. Plan ahead to allow plenty of time for this homemade ice cream to freeze. It’s worth if for gorgeously scoop-able ice cream!
• Make a Sundae! Try this ice cream with a warm brownie & hot fudge sauce–it’s unreal! 

Gather Your Ingredients

So what is grasshopper pie made of? It’s an easy-to-make combination of a few elements: a chocolate cookie crust, mint chocolate chip ice cream, chocolate sauce, whipped cream, and garnishes. Let’s take a close look at each one:

• Gluten-Free Oreo Cookie Crust. This crispy gluten-free chocolate cookie crust only requires two ingredients: gluten-free Oreos (or other gluten-free chocolate sandwich cookies, like Glutino, Kinnikinnick, or Trader Joe’s Joe-Joe brands), and butter or vegan butter. Easy!
• Mint Chocolate Chip Ice Cream. Some grasshopper pie recipes use a marshmallow fluff + peppermint extract or creme de menthe filling, but since ours is an ice cream pie, we get to keep things simple! You can use regular or dairy-free/vegan mint chocolate chip ice cream for our gluten-free grasshopper pie. Whichever fits your dietary needs best! You’ll need 2 pints (or 1 quart).
• Chocolate Sauce. You’ll use chocolate sauce twice for this recipe. First, you’ll drizzle a layer over the ice cream. Then, I like to add a bit on top of the whipped cream right before serving. It adds a pretty finishing touch! We LOVE our homemade chocolate syrup, but store-bought sauce works fine here!
• Whipped Cream Or Whipped Coconut Cream. Then, to serve, you’ll dollop or spread some fluffy whipped cream on top. Feel free to whip your own, or use store-bought whipped cream options like CocoWhip or TruWhip dairy-free whipped cream or Cool Whip/ReddiWhip.
• Garnishes (If You Want). Lastly, you can finish your gluten-free grasshopper ice cream pie with some fun garnishes–more crushed cookies, mini chocolate chips or chocolate curls, etc.

How To Make Gluten-Free Grasshopper Ice Cream Pie, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. START WITH THE PIE CRUST. Add gluten-free Oreo cookies to the bowl of a food processor. Pulse until the cookies are fine crumbs and no lumps remain. Add melted butter (or vegan butter) to the crushed cookies and pulse to coat the cookie crumbs with butter. It’ll be the texture of wet sand now. Pour the oreo crust mixture into a 9″ pie pan and use the bottom of a measuring cup, drinking glass, or your fingers to pat the crust down evenly around the bottom and up the sides of the pan. Even the top edge out with your fingers.
2. OPTIONAL: BAKE & COOL THE CRUST. Bake at 350 degrees for 10 minutes to set the crust. Then, set aside on a wire rack to cool completely. If you prefer to make this as a no-bake recipe, simply chill the crust instead to help it set up. (It won’t hold together quite as well as a baked crust, but will still work here!)
3. SOFTEN THE ICE CREAM. When the crust is nearly cool, pull the ice cream out of the freezer to soften. You don’t want it to turn liquid, but you want it soft enough to scoop and spread.
4. SCOOP & SMOOTH THE ICE CREAM. Scoop small amounts of ice cream into your cooled pie crust, bit by bit. Then, use an offset spatula to smooth out the softened ice cream pie filling into an even layer.
5. DRIZZLE WITH CHOCOLATE & FREEZE. When the ice cream is smooth, drizzle some chocolate sauce over the surface of the ice cream. Any sort of design will work–it’ll be covered up by whipped cream anyway. Freeze gluten-free grasshopper ice cream pie at least 30 minutes to set.
6. DOLLOP WITH WHIPPED CREAM. When you’re ready to serve it, remove the frozen pie from the freezer a few minutes in advance. Spread whipped cream over the top of the pie, or dollop whipped cream on individual slices. 
7. CUT & SERVE. Cut the pie into slices (we get about 10 slices). Serve drizzled with additional chocolate sauce and sprinkled with crushed gluten-free Oreos, mini chocolate chips, or chocolate shavings.

Gather Your Ingredients

• Cucumbers. I like English cucumber for this cucumber mocktail because they’re thin-skinned and mild in flavor. Persian cucumbers and other thin-skinned varieties of cucumber also work well! 
• Water. A cucumber agua fresca needs plenty of water. I like cold water for the base and then I sometimes finish with sparkling water for a little fizz.
• Fresh Lime Juice. A must for some brightness and tang! Lime and cucumber are a natural pairing since their flavors are so complementary.
• Agave Syrup or Sugar. Next, for a bit of sweetness, I like using agave nectar (aka agave syrup). If you don’t have any, granulated sugar or cane sugar works here.
• Fresh Mint. Another way to add some freshness! Fresh mint leaves have a cooling effect and elevate the citrus flavor of the lime. They’re a must for this recipe!
• Maybe Some Fresh Ginger. If you have some, I recommend adding a bit of fresh ginger. It adds that little something extra that keeps you coming back for one more sip.
• Ice. If it’s not an ice cold cucumber agua fresca, I don’t want it!

How To Make This Cucumber Cooler Mocktail, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Blend. In a blender, combine cucumber, water, lime juice, agave, mint leaves, and fresh ginger (if using). Puree until very smooth. 
2. Strain TWICE. Then, strain the mixture through a fine mesh strainer twice to remove any extra pulp. (I recommend stirring but not pressing the pulp in the strainer to avoid pushing extra pulp through.) Discard pulp and pour cucumber juice into a large pitcher. Taste and add more lime juice, or agave, as needed. 
3. Finish. When you’re ready to serve, add 2 cups sparkling water (or more cold water) to the pitcher along with about 2 cups of ice cubes. 
4. Serve & Store. Garnish with lime slices, a little bit of fresh mint, a few thin cucumber slices, or a cucumber ribbon & enjoy cold. Leftover cucumber agua fresca can be stored in the fridge 3-4 days. 

Variations & Twists To Try

• Add The Ginger! If you haven’t made this cucumber cooler mocktail with the optional ginger, try it! It adds a subtle spicy warmth that’s delicious with the cool flavors of mint and cucumber.
• Try a Splash of Pineapple. Or, add a splash of pineapple juice to the mix! This tropical flavor pairs perfectly, and adds a little extra sweetness.
• Swap Basil for The Mint. Basil might seem like a strange choice, but it’s DELICIOUS in drinks like Strawberry Basil Lemonade. It can be a fun alternative to mint here!
• Use Coconut Water. This will make the coconut mint mocktail sweeter,
• Get Fizzy! For more of a mocktail feel, you can finish with lemon-lime soda or ginger ale instead of sparkling water. It’ll get sweeter, but can be a fun, refreshing twist on a hot summer day!

FAQ + Tricks For The Best Cucumber Agua Fresca

Can I Use Another Kind of Sweetener? I’m using agave because it has a nice, neutral flavor that pairs well with mint and lime, but cane sugar/granulated sugar also works well! I do not recommend honey or maple syrup since they taste too strong for this cucumber mint mocktail recipe, but you can experiment with alternative sweeteners (like monkfruit or stevia), if desired.

Do I Need to Peel The Cucumber? That part is up to you! If you’re using a mild, thin-skinned variety of cucumbers, then you probably don’t need to. If your cucumber has thicker skin or stronger flavor, you probably want to peel it first. Just know that the dark green peel contributes to that bright green color, so cucumber agua fresca made from peeled cucumbers will have a lighter color.

More Gluten-Free Cookie Bars To Try

Classic Homemade Lemonade

Blue Hawaiian Mocktail

Homemade Cherry Limeade

Recipe Card

Cucumber Cooler (Cucumber Agua Fresca)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 25 minutes
• Yield: about 8 cups 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This refreshing summer drink has notes of citrus, cucumber, and mint, making it the perfect cooling drink for a hot day! 

---

Ingredients

For The Cucumber Agua Fresca:

• 2 English cucumbers, cut into chunks*
• 2 cups water
• 2/3 cup fresh lime juice
• 1/4 cup agave syrup or granulated sugar*
• 10 fresh mint leaves (about 1/3 cup mint)
• Optional: 1 teaspoon fresh ginger

Optional Garnish:

• Fresh mint leaves, cucumber ribbon, thin cucumber slices, lime slices

Cook Mode Prevent your screen from going dark

---

Instructions

1. Blend. In a blender, combine cucumber, water, lime juice, agave, mint leaves, and fresh ginger (if using). Puree until very smooth.
2. Strain TWICE. Then, strain the mixture through a fine mesh strainer twice to remove any extra pulp. (I recommend stirring but not pressing the pulp in the strainer to avoid pushing extra pulp through.) Discard pulp and pour cucumber juice into a large pitcher. Taste and add more lime juice, or agave, as needed.
3. Finish. When you’re ready to serve, add 2 cups sparkling water (or more cold water) to the pitcher along with about 2 cups of ice cubes.
4. Serve & Store. Garnish with lime slices, a little bit of fresh mint, a few thin cucumber slices, or a cucumber ribbon & enjoy cold. Leftover cucumber agua fresca can be stored in the fridge 3-4 days. 

Notes

• Cucumbers. I like English cucumbers because they’re thin-skinned and mild in flavor. If you’re using regular cucumbers, or want an even milder flavor, you can peel the cucumbers before chopping.
• Sweetener. I’m using agave because it has a nice, neutral flavor, but cane sugar/granulated sugar also works well! I do not recommend honey or maple syrup since they taste too strong for this recipe, but you can experiment with alternative sweeteners (like monkfruit or stevia), if desired.

• Prep Time: 25 minutes
• Category: Drink
• Method: Blender
• Cuisine: American

Recipe Card powered by

Simple Ingredients To Get Started

• Jalapeño Slices. One of the secrets of this guava mocktail is a few jalapeño slices. It’s usually not enough to make the drink super *spicy* per se, just adds some warmth and extra flavor I can’t get enough of.
• Fresh Mint. We’re channeling a bit of a virgin guava mojito vibe by adding some fresh mint. It’s lovely with the lime, guava, and jalapeno flavors!
• Fresh Lime Juice. A must! Guava juice and guava nectar run sweet, so some fresh lime juice adds enough tang and acidity to really balance the flavors.
• Guava Nectar. Next up, is guava nectar! I’m using guava nectar instead of guava juice since it tends to have a more vibrant color and slightly sweeter flavor. If all you can find is guava juice, you can absolutely use that, though you may find you want to add a touch of agave syrup or sweetener if the drink is tasting a bit flat. (This is all personal preference!)
• Tajín. If you’ve never used it before, Tajín (pronounced tah-HEEN) is a mixture of lime, mild chili powder, and salt. It’s DELICIOUS with the guava and lime. A little goes a long way! It’s widely available in much of the U.S., and also available on Amazon. Can’t find it? A tiny pinch of chili powder and a pinch of lime zest is the next best substitute.
• Guava Sparkling Water. To play up the guava flavor in this mocktail and add a little fizz, I like using guava flavored sparkling water (I use La Croix brand), but regular sparkling water also works!
• Grenadine. The finishing touch is a little high-quality grenadine. I highly recommend making your own (it’s basically just pomegranate juice + sugar!), or using a high-quality brand with actual pomegranate, rather than just dye, citric acid, and artificial flavoring. It’ll make a big difference in flavor!
• Plenty of Ice Cubes. If it’s not an ice cold mocktail, I don’t want it.

How To Make This Guava Mocktail, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Muddle. To start, combine jalapeño slices, mint leaves, and lime juice. Gently muddle with a muddler or the back of a spoon to release some of the flavor. 
2. Combine. Add guava nectar and a pinch of Tajin & stir to combine. 
3. Top. Fill the cup with ice, then finish the drink with sparkling water and a little grenadine. 
4. Garnish with fresh lime, fresh mint, jalapeño or more Tajin. 

FAQ + Tricks For The Best Guava Mocktail

Don’t Be Afraid of Tajin! Pairing Tajin seasoning with fresh fruit is SUPER common in Mexico & increasingly in the United States. It’s regularly served with mango, watermelon, jicama, pineapple, cantaloupe, and more. The notes of mild chili, lime, and salt add a beautiful balance of flavors to tropical fruits like guava, and it makes a big difference in this guava mocktail! It’s inexpensive, and super versatile. Use leftover Tajin to season meat, sprinkle on Elote, or other fruits & veggies!

Can I Use Guava Juice Instead? Yes. I like guava nectar since it’s slightly sweeter and tends to have a more vibrant color, but guava juice will absolutely work. This is a great option if you prefer a less sweet mocktail. Follow your tastebuds and use what you can find!

Is This Guava Mocktail Spicy? You might think that with the jalapeño and Tajin this guava drink might run spicy, but I’d categorize it as mild to medium at MOST. Depending on how hot your jalapeño is, 1-2 slices is usually plenty, and it only adds a subtle warmth and smoky flavor rather than spiciness. If you WANT heat, you can use more jalapeño or a spicy variety of Tajin.

More Fresh Mocktail REcipes To Try

Virgin Blue Hawaiian Mocktail

Grapefruit Mocktail (Virgin Paloma)

Homemade Cherry Limeade

Recipe Card

Guava Mocktail

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 5 minutes
• Yield: 1 Drink 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This fresh guava mocktail recipe strikes the perfect balance between sweet and tangy. It’s the perfect drink to serve with tacos, Tex-Mex, or on a hot night! 

---

Ingredients

• 1–2 jalapeño slices
• 2–3 mint leaves
• 1 Tablespoon fresh lime juice
• 1/3 cup guava nectar
• pinch Tajin
• 1/3 cup guava sparkling water (like La Croix) or regular sparkling water
• 1 Tablespoon grenadine
• Optional garnish: lime slices, fresh mint, or more jalapeño or Tajin

Cook Mode Prevent your screen from going dark

---

Instructions

1. Muddle. To start, combine jalapeño slices, mint leaves, and lime juice. Gently muddle with a muddler or the back of a spoon to release some of the flavor.
2. Combine. Add guava nectar and a pinch of Tajin & stir to combine.
3. Top. Fill the cup with ice, then finish the drink with sparkling water and a little grenadine.
4. Garnish with fresh lime, fresh mint, jalapeño or more Tajin.

Notes

• Can I Use Guava Juice Instead? Yes. I like guava nectar since it’s slightly sweeter and tends to have a more vibrant color, but guava juice will absolutely work. This is a great option if you prefer a less sweet mocktail. Follow your tastebuds and use what you can find!
• Don’t Be Afraid of Tajin! Pairing Tajin seasoning with fresh fruit is SUPER common in Mexico & increasingly in the United States. It’s regularly served with mango, watermelon, jicama, pineapple, cantaloupe, and more. The notes of mild chili, lime, and salt add a beautiful balance of flavors to tropical fruits like guava, and it makes a big difference in this guava mocktail! It’s inexpensive, and super versatile. Use leftover Tajin to season meat, sprinkle on Elote, or other fruits & veggies!

• Prep Time: 5 minutes
• Category: Drink
• Method: No-Cook
• Cuisine: American

Recipe Card powered by

Start With Simple Ingredients

• Butter. Part of what gives this peppermint flourless chocolate cake it’s ultra rich texture is the high percentage of butter & chocolate. It’s worth it, I promise!
• Chocolate or Chocolate Chips. We highly recommend dark chocolate (66-72% chocolate) as this kind of chocolate pairs so beautifully with the peppermint. If you must, you can use semisweet or bittersweet chocolate, but we do NOT recommend milk chocolate here, since it will change the structure and flavor of the cake.
• Sugar. Granulated sugar adds sweetness, moisture, and body to the cake.
• Vanilla Extract. Always! Vanilla makes chocolate taste even more chocolatey.
• Peppermint Extract. A little peppermint extract in the cake batter and the ganache enhances the rich chocolate flavor of this cake for a delicious holiday twist!
• Salt. Just enough to balance the flavor!
• Dutch-Processed Cocoa Powder. Please use Dutch cocoa powder (dark cocoa powder) rather than regular cocoa powder for this cake. It has a richer color and flavor that’s terrific with the peppermint.
• Heavy Cream. For the ganache, you’ll need some heavy whipping cream.
• Maybe Some Crushed Peppermint Candy. For garnish, I love adding some crushed candy canes or peppermint candy! (Check out the “Serving Ideas” section below for other topping ideas!)

How To Make Peppermint Flourless Chocolate Cake, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Make The Cake

1. Preheat & Prep. To start, heat oven temperature to 350 degrees F. Lightly grease an 8-inch cake pan and line bottom of the pan with parchment paper. (Don’t skip the parchment!)
2. Melt Chocolate & Butter. In a large microwave-safe bowl, combine butter and 8 ounces chocolate. Gently melt on low power in 10-15 second intervals, stirring in between each interval, until this mixture is smooth and glossy. (Alternatively, you can do this in a double boiler on the stovetop.)
3. Combine. Add sugar, vanilla, peppermint extract, and salt to chocolate mixture and stir to combine. Add eggs one at a time, beating to fully incorporate each egg before adding the next one. Next, add the cocoa powder and stir until just combined and no large clumps remain.
4. Transfer the batter to your prepared pan and gently smooth the surface into an even layer.
5. Bake in preheated oven 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean with just a few moist crumbs. The top of the cake should spring back when gently pressed and the interior temperature should be between 195-200 degrees F.
6. Cool in the pan 10-15 minutes, then carefully turn the cake out onto a wire rack to cool completely. Carefully remove the parchment paper, and let cake cool completely before making the chocolate ganache.

When The Cake Is Cool, Make The Ganache

7. Heat the cream in a large microwave safe bowl until it’s just steaming. Do not let the cream boil or simmer, just heat it to steaming. Add the peppermint extract and stir to combine.
8. Mix In Chocolate. Add 6-ounces chocolate and stir until the chocolate is melted and the ganache is smooth and glossy. (If your chocolate ganache seems too thick, you can mix in additional cream 1 teaspoon at a time until it’s a pourable consistency.)
9. Decorate. Transfer the cake to your desired serving plate or cake stand. Pour the ganache onto the cooled cake and gently smooth into an even layer with an offset spatula. Let the ganache set completely, then sprinkle with candy cane or garnish with chocolate curls right before serving. Cut into slices & enjoy!
10. Store leftover cake covered in the refrigerator 3-4 days, or freeze up to 2 months. This cake is best served at room temperature, so pull leftover cake out of the fridge to come up to room temperature before serving again.

4 Layers To Love

Before we dive into the ingredients list, let’s take a look at the 4 layers that make up these gluten-free peppermint brownies:

1. Chewy Brownies. First, we’re starting with our go-to chewy brownies. They have crinkly tops, and a chewy, fudge center that’s the perfect texture middle ground between a true fudgy gluten-free brownie and a cakey brownie.
2. Peppermint Frosting. Adding half a teaspoon of peppermint extract to this easy frosting gives the brownies a delicious, candy cane-like minty flavor that’s PERFECT for this time of year.
3. Chocolate Ganache. I wanted these frosted brownies to be easy to cut into, so instead of using just melted chocolate (which can get hard & crack when chilled), we’re using a fudgy ganache that stays soft when chilled. (It’s also LOADED with chocolate flavor, adding a touch of elegance and a luxurious texture that’s tough to beat.
4. Peppermint Candy. Last, but not least, we channel that crunchy peppermint bark vibe by adding bits of crushed candy cane or crushed peppermint candies (like Starlight mints) to the top of these peppermint brownies. The extra layer of flavor and crunch is perfect for peppermint lovers!

The end result is a beautiful combination of textures and flavors in every bite. Not only do they look beautiful, but they taste amazing. The perfect brownies for the holidays!

Simple Ingredients For These Peppermint Brownies

• Our Chewy Brownie Recipe. We start with a delicious chewy gluten-free brownie recipe made from simple ingredients, like butter, chocolate chips, eggs, vanilla, gluten-free flour, Dutch-processed cocoa powder, and salt. All pantry staples you’re likely to have on hand!
• Butter. Next up, you’ll need some softened butter for both the peppermint frosting and the ganache on top. Unsalted butter helps you control the salt, but you can definitely use salted butter, too.
• Cream Cheese. We tried this peppermint frosting recipe with and without cream cheese, and the cream cheese made a HUGE difference to us in both flavor and texture. You only need 2 oz. for this recipe!
• Powdered Sugar helps give the peppermint frosting body so it can easily spread over the cooled brownies.
• Peppermint Extract. We’re using pure peppermint extract NOT spearmint extract in these brownies. Peppermint extract tastes like candy canes and gives these brownies amazing peppermint flavor. (Spearmint tastes like gum or toothpaste!)
• Heavy Cream. A tiny splash for the peppermint frosting, then the rest goes into the luxurious chocolate ganache. I don’t recommend substituting milk or half-and-half here. You just won’t get the same texture!
• Chocolate or Chocolate Chips to finish the chocolate ganache. If you’re using chocolate chips, I recommend high-quality brands without added stabilizers (which can make it hard for the chocolate chips to melt smoothly). Guittard is a great brand!
• Peppermint Candy or Candy Canes. Last, but not least, some crushed peppermint candy or candy cane bits to go on top! This adds the final layer of texture and flavor in these gluten-free peppermint crunch brownies. There’s just nothing like that satisfying crunch to go with chewy brownies, creamy frosting, and chocolate ganache!

How To Make Gluten-Free Peppermint Crunch Brownies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Start With The Brownie Layer

1. Preheat The Oven & Prep The Pan. Start by preheating the oven to 325 degrees F. Line an 8×8″ metal pan with parchment paper and set aside. (Use a METAL pan here, or the brownies won’t bake the same)
2. Combine The Dry Ingredients. In a medium bowl, combine the gluten-free flour blend, cocoa powder, and salt. Whisk to combine.
3. Melt The Butter & Chocolate. In a medium saucepan, melt and 2/3 cup chocolate chips over low heat. Stir until the butter chocolate chips are melted and remove from heat. Let the mixture cool slightly while you mix up the eggs and sugar. (You can also melt the butter/chocolate in a microwave-safe bowl in 20-second increments, if preferred)
4. Whip Sugar, Eggs & Egg Yolk. In a large mixing bowl, whisk sugar, eggs and egg yolk 2-3 minutes or until lighter in color, about double in volume, and the sugar is mostly dissolved. (A hand mixer helps this job go faster!) Don’t rush this step–it helps give your brownies the perfect fudgy, chewy texture & signature crackly tops you’re looking for!
5. Mix Chocolate Mixture Into Egg Mixture. Slowly pour cooled chocolate mixture into the egg mixture, and mix in the vanilla extract. 
6. Stir In The Dry Ingredients. Add the dry ingredients and stir until just a few small pockets of powder remain.
7. Fold In The Chocolate Chips. Add the second 2/3 cup chocolate chips, and fold in with a spatula until just evenly distributed and no more powdery spots remain. Transfer the brownie batter to your prepared pan and smooth the surface evenly.
8. Bake The Brownies. Pop the brownies in the oven and bake for 25-27 minutes or until the surface no longer jiggles in the center and the brownies look set around the edges. (Try not to over-bake, as this will dry the brownies out a bit.)
9. Cool Completely. Then, let the brownies cool completely. If they’re even a little bit warm, it will melt the frosting. (Popping the pan in the fridge on a wire rack once it’s cooled somewhat can help speed this step up) 

When The Brownies Are Cool, Make The Peppermint Frosting Layer

1. Combine. In a large bowl or a stand mixer, combine softened butter, softened cream cheese, and powdered sugar. Beat with a paddle attachment or hand mixer 2-3 minutes, or until it is well combined and creamy. (At first, it may seem powdery and shaggy–just keep mixing! As long as you softened the butter & cream cheese, it WILL come together!) 
2. Finish The Frosting. Scrape down the sides of the bowl, and add cream and peppermint extract. Whip the frosting on medium heat 1 more minute, or until light, fluffy, and easy to spread. 
3. Check The Texture. You want the frosting to be easily spreadable, but not liquid. If your frosting seems too stiff to spread, add 1/2 teaspoon of cream at a time until it loosens back up. If it’s too loose and doesn’t hold its shape, add 1-2 Tbsp. powdered sugar at a time until it’s spreadable and holds its shape.
4. Frost the cooled brownies. Dollop the peppermint cream cheese frosting around the top of the brownies and smooth into an even layer. (an offset spatula makes this easy!)
5. Chill. Next, place the brownies in the refrigerator to chill while you make the ganache layer.

Finish With The Ganache Layer

1. Heat The Cream To Steaming. Heat 2/3 cup heavy cream on the stove over medium heat (or in a microwave-safe bowl in 30-second increments) until steaming. It should be near boiling or it won’t be hot enough to melt the chocolate. Remove from the heat. 
2. Add Chocolate & Stir To Melt. Immediately add the chocolate and 1 Tablespoon butter to the hot cream and stir until the mixture is smooth and glossy. Let the ganache cool just slightly so it’s not hot to the touch. (You don’t want it to melt the frosting!) 
3. Spread Over Brownies. Pour the ganache over the peppermint frosting layer and smooth into an even layer with a spatula. You can gently tap the pan on the countertop to pop any bubbles & smooth the ganache. Sprinkle with crushed peppermint candy now or set a timer and add it in 10-15 minutes when the ganache has set a bit more. 
4. Chill To Set. Return the brownies to the refrigerator and chill until the ganache layer is fully set. 
5. Slice & Serve. Chill the finished brownies uncovered until you’re ready to serve. Cut into squares or rectangles and serve within 2 hours of keeping them out at room temperature. I like to cut the brownies into 9 large squares, then cut the squares in half for 18 small rectangles. These brownies are rich! 
6. Store leftover brownies in an airtight container in the fridge 2-3 days or freeze brownies in a freezer bag up to 2 months. 

All About Mint Juleps

Juleps are a family of drinks that includes a sweetener (like simple syrup) and an herb (like mint, basil, etc.). Mint Juleps are the most well-known julep drink in the United States, and often the word “julep” refers to mint juleps, rather than the julep family.

Mint Juleps are most famous for being the official drink of the Kentucky Derby (Church Hill Downs sells more than 120,000 a year!). A classic mint julep is made from muddled mint, bourbon, simple syrup, and crushed ice, for a cool, refreshing, slushy drink to cool off with on a hot race day (like the Kentucky Derby!) or National Mint Julep Day (May 30th).

Mint juleps are traditionally served in silver or pewter cups (similar to how a Moscow Mule is served in a copper mug) to keep it extra cold. These silver mint julep cups frost over, so if you hold the cup by the rim or base, your drink (and hand!) stays super cool.

When you’re not at the racetrack, mint juleps are often served in a Collins class (with a straw), a highball glass, or an old-fashioned glass.

Simple Ingredients to Get Started

So how do we turn this alcoholic drink into a non-alcoholic drink recipe? With a few flavorful swaps!

• Crushed Ice. A traditional mint Julep is known for being SUPER frosty, so using crushed ice is the best! We use this ice tray for crushed ice.
• Mint Simple Syrup. A great Disneyland mint julep recipe starts with mint simple syrup. We’ve got a whole tutorial all about how to make mint simple syrup, but it’s as easy as can be! It’s just water, sugar, and fresh mint leaves.
• Fresh Mint Leaves. You’ll need some for the mint simple syrup recipe, but you’ll also want a few mint sprigs for garnishing the mint juleps. They’ll instantly cue your tastebuds to all the yummy flavor to come.
• Lemonade. Some virgin mint juleps are made with ginger ale, but when we did side by side taste tests, everyone at my house preferred their virgin mint julep with lemonade instead. You can use whatever kind of lemonade your family enjoys–store-bought, homemade, sugar-free, etc.
• Sparkling Water (Or Lemon-Lime Soda). Then, you’ll finish off the julep with some bubbles! We usually use sparkling water/club soda to cut down on the sugar, but you can absolutely use lemon-lime soda if you like! (Sprite, 7UP, etc.)

How To Make A Mint Julep Mocktail, STep By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Start By Making The Mint Syrup. In a small saucepan, combine sugar and water and stir over medium heat until the sugar dissolves.
2. Steep. Turn off the heat and add the mint leaves, gently crushing a bit with your spoon or whisk. Steep at least 30 minutes, then strain out the leaves by pouring the simple syrup mixture through a fine mesh strainer. Cool syrup to room temperature. Chill and store the mint simple syrup in an airtight container up to 2 weeks in the fridge. 
3. Make Your Julep! Fill a julep cup or tall collins glass with crushed ice. Add 1-2 Tablespoons mint simple syrup, then pour in 1/3 cup lemonade and 1/3 cup sparkling water or lemon-lime soda. Gently stir with a straw and garnish with more mint leaves (and a lemon slice, if desired!) 

Turn Up The Mint! If you like, you can add even more mint flavor by gently muddling a few mint leaves with the mint simple syrup at the bottom of the cup before building your drink. Muddle the mint in the syrup, then add the ice, lemonade, and sparkling water/soda.

FAQ + Tips And Tricks For The Best Non-Alcoholic Mint Julep

How Long Does Mint Simple Syrup Last? Mint simple syrup can last up to 1 month in the fridge, though we recommend using it within 2 weeks for best results. You’ll know it’s not good anymore if it smells off, hisses or fizzes when opened or takes on a cloudy appearance.

A Trick For Crushed Ice. Mint juleps are known for being a little bit slushy, thanks to using crushed ice. We use this ice tray for crushed ice, but if you don’t have one, you can crush ice in a bag with a rolling pin, or pick up some pebble ice (Sonic sells theirs!) and use that instead.

Try It With Berries! One of my favorite variations on a virgin mint julep is adding fruit! We love trying the seasonal and specialty juleps at Disneyland, and they often play around with fruit flavors. Try mixing strawberries, blackberries, or raspberries into our mint julep mocktail recipe. Muddle the fruit at the bottom of the glass with the simple syrup and mint leaves–It’s delicious!

Gather Your Ingredients

Here’s what you need to make these chocolate candy cane cookies…

• Gluten-Free Flour. Keep it simple with a 1:1 gluten-free flour blend for these gluten-free cookies. Our go-to is King Arthur Baking Measure-For-Measure gluten-free flour. If you use another brand (like Bob’s Red Mill), make sure it contains xanthan gum. Do not substitute almond flour, coconut flour, or oat flour into this recipe. 
• Unsweetened Natural Cocoa Powder. We experimented with Dutch-processed cocoa (dark cocoa) and natural cocoa powder, and the natural cocoa powder won out BIG TIME in the flavor department. Don’t substitute dark cocoa powder here, or they won’t turn out the same.
• Baking Soda. This reacts with the acidity in the cocoa powder to create the perfect rise and spread. (Again, don’t swap with dark cocoa which has already been alkalized and won’t react the same.)
• Kosher Salt. Just enough to bring out the flavor in the chocolate.
• Softened Butter. It should still be cool to the touch (not shiny or greasy looking), and your finger should just make an indent when you press down into the butter.
• White Sugar & Brown Sugar. This blend gives great chewiness and spread.
• Room Temperature Eggs. This preserves the structure you create by creaming the butter and sugar. If you use cold eggs, it can cause the butter to firm up and go lumpy, so bring those eggs to room temperature with this trick!
• Vanilla Extract & Peppermint Extract. These two work together to bring out the flavor of the chocolate and add a cool chocolate-mint flavor to the cookies. It’s delightful!
• A Little Milk. Might seem weird to add milk to a cookie recipe, but it’s a GAME CHANGER for creating the fudgy, brownie-like texture of these cookies. Use whatever milk you drink–almond milk, whole milk, cashew milk, whatever!
• Chocolate Chips. Not a *ton* of chocolate chips, since we’re also dipping and decorating the cookies. (Semisweet chocolate chips or dark chocolate chips work!)
• More Chocolate & Candy Cane To Decorate With. Last, but not least, you’ll finish these chocolate peppermint cookies by dipping them in melted chocolate, drizzling with white chocolate, and topping with crushed candy canes/crushed peppermint candy (or sprinkles)

How To Make Gluten-Free Peppermint Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Make The Cookies

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Then, line two cookie sheets with parchment paper.
2. Mix The Dry Ingredients. In a medium bowl, combine gluten-free flour blend, cocoa powder, baking soda, and salt. Whisk until it’s well blended and set aside.
3. Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), combine softened butter, brown sugar, and sugar. Cream 2-3 minutes, or until smooth, light, and fluffy.
4. Add Eggs & Flavoring. Scrape down the edges of the bowl, and add eggs one at a time, beating to combine fully before adding the next one. Add vanilla extract and peppermint extract and stir to combine.
5. Slowly Add Dry Ingredients & Milk. Add the dry ingredients to the wet ingredients a little at a time, and mix until almost fully combined. Add the milk and mix for a few seconds, then add the second half of the dry ingredients and mix until almost fully combined (just a little powder left).  
6. Mix In Chocolate Chips. Pour in the chocolate chips and mix until just combined. The dough will be sticky, like thick brownie batter.
7. Scoop & Bake. Use a large cookie scoop (3 Tablespoon) to scoop 6 cookie dough balls onto a baking sheet. (I like to roll them smooth first for the prettiest presentation.) Bake cookies 9-11 minutes, or until the edges are set and the centers look just underdone. (I bake mine 9.5 minutes)
8. Shape & Cool. When the cookies are done baking, use a large round cookie cutter to gently coax them into perfect circles (this is just for looks!) and cool 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat until all the cookies are baked, alternating between cookie sheets each batch.

Then, Decorate Them

1. Prep Your Decorating Station. While the cookies bake, set out a few sheets of parchment paper (or re-use the ones from baking the cookies after you’re done baking).
2. Melt The Chocolate. When all the cookies are baked and cooled, gently melt the chocolate chips in a medium microwave-safe bowl in 20-30 second intervals until smooth and glossy. In another small bowl, melt the white chocolate chips and oil together.
3. Dip & Sprinkle. Dip the top of the cookies halfway into the chocolate, using the side of the bowl to scrape off some of the excess chocolate on the bottom half, then place on the parchment lined sheets to set. Sprinkle the chocolate dipped half with crushed candy cane.
4. Drizzle with melted white chocolate (use a fork to drizzle, or add the melted white chocolate mixture to a piping bag, snip off a tiny corner at the end, and drizzle). Let the cookies set completely. Store the finished cookies in an airtight container at room temperature 2 days, in the refrigerator 3-4 days, or in the freezer up to 2 months.