Heat 1 cup of the milk in a medium saucepan over low heat.
Add chocolate, stirring constantly, until melted.
When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil.
Serve in small cups fortified with a jigger (1 1/2 ounces) of peppermint schnapps and a dollop of whipped cream.
Add a peppermint stick to stir.
If transporting in a thermos, heat thermos up with hot water to get it warm for 1 minute. Pour water out and fill with hot chocolate.
In a mug, combine hot chocolate, schnapps, and vodka. Top with whipped cream and chocolate curls and peppermint stick.
Combine cereal and chocolate; mix well. Press into bottom and up sides of an ungreased 10-inch pie plate. Freeze for 5 minutes. Spoon ice cream into the crust. Freeze until ready to serve. Garnish with chocolate syrup and peppermint candies. Yield: 6 to 8 servings.
Pour coffee into large saucepan.
Add chocolate; cook on low heat 5 minute or until chocolate is melted, stirring occasionally.
Add milk and extract; stir until well blended.
Garnish each serving with a peppermint stick.
onsistency.
Sprinkle with crushed peppermint. Cut into bars.
prinkle with the finely ground peppermint candy.
Bake in hot
Moisten the rim of a chilled martini glass and dip the wet rim into the pummeled peppermint.
Combine the vodka, schnapps, Triple Sec and ice in a cocktail shaker.
Shake it like Santa knows you've been bad.
Carefully strain the mix into the martini glass and garnish with the candy cane.
Ho, ho, ho, and away we go.
ough comes together. Stir in peppermint candy. Cover bowl with plastic
Vanilla Bean -- Add 1 vanilla bean, split lengthwise, to 2 cups sugar, store 1 week before using.
Peppermint Stick -- In a food processor, combine 2 cups sugar and 1 candy cane or use any peppermint candy, broken into pieces, store 2 days before using.
Lovely Lavender -- Tie 2 tablespoons dried lavender in cheesecloth.Add it to 2 cups sugar, store 2 weeks before using.
Cinnamon- Ginger -- In food processor, combine 2 cups sugar, 2 Tblsp. crystallized ginger and 1 teaspoons ground cinnamon, process, store 1 week before using.
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
ack to cool.
Prepare Peppermint Filling.
Unroll cake; remove
Spoon ice cream into a large punch bowl.
Add egg nog and chilled club soda, mixing well.
Add a few drops of red food coloring, enough to give punch a pink color, and stir.
Serve punch topped with whipped cream.
Sprinkle whipped cream with crushed candy and place a small peppermint stick in each cup as a stirring stick.
Pop corn in large pan, 1/2 cup at a time, and set aside in large
bowl.
Melt\ttogether over low heat butter, crushed peppermint\t sticks
and
marshmallows.
Pour
over
popcorn. Butter
hands
and make into balls, putting a peppermint stick in each ball.
br>Beat in egg and peppermint extract until combined.
Beat
Spoon ice cream into punch bowl.
Add eggnog and chilled club soda and mix well.\tStir in food coloring.\tSpoon whipped cream over surface and mix gently.
To serve fill punch cup; put a spoonful more whipped cream and sprinkle with crushed peppermint and add a peppermint stick.
Makes sixteen 4-ounce servings.
Beat Milnot until very stiff.
Add oil and beat about 1 minute. Add syrup, flavor and few drops of red food color.
Beat until blended.
Fold in crushed peppermint candy.
Freeze in freezer tray; smooth without stirring.
Beat whipping cream, while adding sugar slowly, until it forms peaks.
Set aside.
Prepare hot chocolate according to directions.
Add peppermint schnapps and stir.
Pour into individual glasses or mugs and top with whipped cream and a cherry.
Other ideas: serve with a peppermint stick; sprinkle whipping cream with cocoa or candied sprinkles; decorate whipping cream with a few gold sprinkles for a festive look.
Add the schnapps and vodka to your cocoa.
Top with whipped cream, chocolate shavings and peppermint stick.
Mix and put Oreos and oleo in a 9 x 13-inch pan and freeze.
Put the vanilla wafer crumbs in the bottom of dish or pan (Tupperware 7 1/2 x 12-inch container works well).
Save some of the crumbs to sprinkle on the top.
Whip the cream and add the cut marshmallows and the ground peppermint together.
Spread over the wafers and sprinkle the remaining wafer crumbs on top. Refrigerate until time to eat.