Peppermint Cream Shot Recipes

CREAMY PEPPERMINT PUNCH

Steps:

• If desired, moisten the rims of punch glasses with water. Sprinkle crushed peppermint candies on a plate; dip rims in candies. Set glasses aside., Just before serving, combine ice cream, club soda and eggnog in a 4-qt. punch bowl. Serve in prepared glasses.

PEPPERMINT CREAMS

Steps:

• Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
• Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
• Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.

PEPPERMINT CREAMS

Steps:

• Put the confectioners' sugar, condensed milk and peppermint extract in a medium bowl and stir together with a fork. Once combined, form a smooth, soft dough with your hands.
• Roll out the dough on a surface dusted with confectioners' sugar until it is about 1/8 inch thick. Cut out different shapes with 1 1/2-inch cookie cutters, rerolling the mixture until it is used up. Keep any mixture you are not working with covered with plastic wrap to prevent it from drying out.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water or put the chocolate in a bowl and microwave at 30-second intervals, stirring between each one. Dip the peppermint creams into the melted chocolate until they are half covered, then let them cool and set on a baking sheet lined with parchment paper.
• If you are storing the creams, pop them in an airtight container spaced apart, dusted with confectioners' sugar and separated between layers of parchment to keep them from sticking together. They can be stored for 2 to 3 days at room temperature.

PEPPERMINT CREAMS

Steps:

• heat the milk and marge until it's liquid.
• Do not boil.
• Cool a little and add the sugar and peppermint extract and green food coloring.
• Mix to form a soft ball.
• Knead thoroughly.
• Dust a surface with icing sugar and roll it into strips about 1/2 inch thick.
• Cut at 1 inch intervals and roll into small balls.
• Place on a sheet of grease-proof paper to dry overnight and store in an airtight container.
• You can decorate them with melted chocolate, If you feel like doing the extra work!

PEPPERMINT WHITE RUSSIAN

Steps:

• For each drink, combine 1 ounce each vodka and coffee liqueur and 3/4 ounce peppermint schnapps in a short glass; fill with ice. Pour in 1 ounce cold heavy cream. Serve with a peppermint stick.

PEPPERMINT STICK ICE CREAM WITH HOT FUDGE SAUCE

Steps:

• Combine milk, cream, and 1/2 cup sugar for ice cream in a medium pot over medium heat; bring to a simmer.
• Meanwhile, stir together egg yolks, remaining 1/4 cup sugar, and salt in a small bowl.
• Pour some of the hot milk-cream mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan. Whisk and cook until custard coats the back of a spoon and does not flow when you run a finger through it, about 3 minutes.
• Transfer custard to a clean bowl and refrigerate until cold, at least 2 hours but preferably overnight.
• Remove custard from the refrigerator and stir in peppermint extract and food coloring. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes; add crushed candy canes at the end of the churning time, or right before. Transfer to an airtight container and freeze until firm, about 4 hours.
• Combine cream, corn syrup, and sugar for hot fudge sauce in a medium saucepan. Sift in cocoa powder, stir, and bring to a boil over medium-high heat. Add chocolate, reduce heat to medium. Simmer, stirring occasionally with a wooden spoon, until completely melted. Remove from the heat and stir in butter, vanilla, and salt.
• Place a scoop of peppermint ice cream into a bowl, dribble on some hot fudge sauce, and sprinkle with additional crushed candy canes.

CREAMY PEPPERMINT PATTIES

Steps:

• Beat cream cheese and extract until smooth. Gradually add confectioners' sugar, beating well., Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten into patties 1-1/2-1-3/4 in. in diameter. Cover and refrigerate until chilled, about 1 hour., In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate, allowing excess to drip off; place on waxed paper until set. Store in the refrigerator.

HOMEMADE PEPPERMINT COFFEE CREAMER

Steps:

• Combine half-and-half and milk in a saucepan over medium heat. Heat until steaming, about 10 minutes; do not bring to a boil.
• Stir in sugar. Heat until sugar has dissolved, about 2 more minutes. Remove from the heat and stir in vanilla and peppermint extracts.

PEPPERMINT PATTY SHOT

Steps:

• keep schnapps in a freezer till chilled
• pour into a shot glass
• squeeze chocolate syrup ( your desired chocolatey taste ) into mouth
• toss shot into mouth
• swish around or just swallow
• now enjoy that aftertaste of delicious peppermint pattys.

PEPPERMINT LIQUEUR

Steps:

• Combine the sugar and water in a small saucepan. Bring to a boil and stir to dissolve the sugar, making a thick syrup. Stir in the peppermint oil and green food coloring. Allow to cool slightly before stirring in brandy. Pour into a bottle and seal.

PEPPERMINT PATTY COCKTAIL

Steps:

• Make cocoa mix as directed on package, using water instead of milk. In small bowl, stir together crème de cacao, schnapps and cognac; stir into hot cocoa.
• Pour mixture evenly into 4 Irish coffee glasses. Top with whipped cream and chocolate shavings.

PEPPERMINT STICK ICE CREAM DRINK

Steps:

• Add ice cream and milk to blender. Blend until smooth.
• Divide into 2 glasses.

PEPPERMINT TOPPING

Steps:

• In a heavy saucepan, combine the crushed candies, whipping cream and marshmallow creme. Cook and stir over low heat until candy is completely melted and mixture is smooth. Store in the refrigerator.

PEPPERMINT SCHNAPPS ICE CREAM

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.

PEPPERMINT MARTINI

Steps:

• Fill a cocktail shake with ice. Pour vodka, creme de menthe, and peppermint schnapps over the ice. Cover cocktail shaker and shake; strain into a martini glass.