Nothing says Christmastime like Peppermint candy canes. Since I’m hosting Christmas with family in town, I figured this signature drink would be perfect. The coolness of the peppermint adds balance to the taste of the chocolate. Besides, it’s really pretty and pink! The prep can be done in no time and it just needs one overnight, if that!
2 oz of Hershey’s cookies and cream chocolate bar
5 tablespoons of sugar
1/2 cup of heavy cream
3/4 cup of 2% milk
6 oz of Bacardi Rum (or Vodka)
10 (or more) pieces of small peppermint candy canes
3 oz of Peppermint Schnapps
(makes 4 servings)
Set up a bowl over a pot of simmering water. Roughly chop the chocolate and continue stirring until it has melted. Make sure the bottom of the bowl does not touch the water! Add the sugar and 1/4 of the cream and stir until the sugar has dissolved. Add the remaining part of the cream and the milk. Continue stirring until it has dissolved entirely. (You may notice the cookies crumbles floating atop the mixture!) Stir in the rum or vodka. Throw in the candy canes. (they will dissolve in the mixture and add that perfectly pink tone as well as the peppermint taste!) Refrigerate overnight. Skim away any of the fat that has risen to the top as well as some of the cookie pieces, depending on how many you’d like. Add Schnapps to taste and a splash of milk. Serve in a martini glass and enjoy!