Hot Chocolate With Peppermint Schnapps Recipes

Steps:

• 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.

Steps:

• Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add the semi-sweet and bittersweet chocolates. When the chocolates are melted, whisk in the cocoa powder, sugar, vanilla extract, and espresso, if using, and whisk vigorously. Reheat gently and pour into cups or mugs.
• Crush 4 candy canes (I place them in a plastic bag and break them up with a wooden rolling pin). Stir 1/2 tablespoon of crushed candy cane into each mug, top with a dollop of whipped cream, sprinkle with crushed candy canes, and put a whole candy cane stirrer into each mug. Serve hot.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium-high speed only until the cream makes soft peaks.
• Yield: 1 1/2 cups

Steps:

• Whisk six 12-ounce cans evaporated milk, 1/3 cup chocolate liqueur and 1/4 cup peppermint schnapps in a slow cooker. Add two 12-ounce bags dark chocolate chips. Cover and cook on low for 2 to 3 hours, stirring occasionally. Ladle into mugs. Garnish with whipped topping and candy canes.
• If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.

Steps:

• 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.

Steps:

• Whisk together the sugar and cocoa powder in a 6-quart slow cooker. Turn the cooker to high, and slowly whisk in the milk to prevent lumps from forming. Add the vanilla and salt, cover and cook for 1 1/2 hours. The sugar and cocoa powder should be completely dissolved.
• Whisk in the chopped chocolate a little at a time until it is all incorporated. Replace the lid, and cook until thickened, 30 minutes more.
• Turn the cooker to warm, and serve with small bowls of the peppermint candies and mini marshmallows and a small pitcher of schnapps, if using. For minty cocoa, let a few teaspoons of the peppermints melt in an 8-ounce cup or add 2 tablespoons of schnapps.

Steps:

• 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.

Steps:

• In a mug, combine hot chocolate, schnapps, and vodka. Top with whipped cream and chocolate curls and peppermint stick.

Steps:

• Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
• Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.

Steps:

• Whip cream, 1 tablespoons sugar and 1/4 teaspoon peppermint extract in medium bowl to soft peaks.
• Bring milk to simmer in large saucepan over medium heat.
• Scrape in seeds from vanilla beans.
• Reduce heat to low. Add chocolate, cocoa and remaining sugar; whisk until smooth.
• Mix in 1/2 teaspoon extract.
• Ladle hot chocolate into mugs. Top with whipped cream.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, vanilla and espresso powder. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half., Preheat oven to 350°. Roll each portion of dough to 1/4-in. thickness between 2 sheets of waxed paper. Cut with floured 3-in. snowflake cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., For icing, in a large bowl, beat confectioners' sugar, shortening, schnapps and enough water to reach a spreading consistency. If desired, add 4 drops food coloring to the inside a of pastry bag fitted with a small star tip. Decorate cookies as desired. Let stand at room temperature until frosting is dry and firm.