Mocha Mint Glaze

• 12 cup confectioners' sugar
• 2 tablespoons unsweetened cocoa powder
• 12 teaspoon instant decaffeinated coffee (could also use regular)
• 1 12 tablespoons water or 1 12 tablespoons soymilk or 1 12 tablespoons rice milk (could use milk)
• 12 teaspoon peppermint extract

1. Sift sugar and cocoa into medium bowl.
2. Dissolve coffee in 1 Tbsp of the water or milk and add the peppermint extract.
3. Gradually whisk coffee liquid into dry ingredients.
4. Whisk in additional 1/2 Tbsp of water or milk if necessary.
5. Use glaze immediately to top bundt cake (if glaze sits it will harden).

sugar, cocoa, coffee, water, peppermint

Taken from www.food.com/recipe/mocha-mint-glaze-87509 (may not work)