Peppermint Schnapps Recipes

Steps:

• Blend the ice cream, peppermint schnapps, vanilla and food coloring in a blender until smooth. Pour into two serving glasses and garnish each with a mint sprig.

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 2 quart pan over medium heat, combine sugar and corn syrup. Heat until sugar dissolves, stirring regularly, about 5 minutes. Remove from heat and stir in vodka. Cover and allow to cool. Stir in peppermint extract. Pour into a sealable bottle.

Steps:

• Fill a medium saucepan with water.
• Bring the water to a gentle simmer.
• Place a glass bowl on top of the saucepan.
• Add the milk and cream to the bowl.
• Cut the vanilla bean in half, and then scrape the seeds into the milk and cream mixture.
• Add the pieces of vanilla bean.
• Slowly bring the milk mixture to a simmer, stirring occasionally, for about 20 minutes.
• In a separate bowl add the granulated sugar and egg yolks.
• Whisk the eggs and sugar together until the mixture is smooth and pale yellow in color.
• Slowly whisk some of the hot milk mixture into the egg yolks.
• Then whisk all of the egg yolk mixture back into the bowl of milk.
• Stirring constantly, cook the milk mixture until it thickens and coats the back of a wooden spoon, about 15 more minutes.
• Pour the milk mixture through a strainer into a bowl.
• Let the custard cool to room temperature, then cover and refrigerate overnight.
• The next day, remove the custard from the refrigerator.
• Pour the chilled custard into an ice cream maker and process.
• Just before the ice cream is at the desired consistency, pour in the peppermint extract, peppermint schnapps and crushed peppermint candies.
• Continue to process the ice cream for another 5-10 minutes.
• Note: the ice-cream will be “soft-serve” at this stage.
• You can spoon the ice cream into a bowl, cover it and place it in the freezer until ready to serve.
• Let the ice cream thaw on the counter about 5 minutes before serving.

Steps:

• Set 2 cups of powdered sugar aside. You can also set aside up to 1 tablespoons to use for dusting the finished fudge, if you like.
• Combine remaining powdered sugar, butter, and evaporated milk. Bring to boil over medium heat, stirring constantly.
• Continue to stir at boiling for approximately four minutes (until about 230-235 degrees on a candy thermometer).
• Add remaining sugar, shortening, and cocao.
• Stir for another 4 minutes or so, until well blended. Remove from heat.
• Add marshmallow creme, nuts, schnapps, and vanilla, stir until all ingredients are well blended.
• Pour into foil-lined 8"x8" pan. Dust with powdered sugar if you like. Cool at room temperature for four hours. Cut into squares.

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.