Best Peppermint Schnapps Recipes

PEPPERMINT SCHNAPPS LIQUEUR

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.

PEPPERMINT SCHNAPPS

Steps:

• Combine sugar and corn syrup in 2 quart pan over medium heat. Heat until sugar dissolves, stirring regularly.
• When the sugar has dissolved, pour in the vodka and stir well. Remove the mixture from heat and cover tightly with a lid. Let the mixture cool before adding peppermint extract and pouring the mixture into a sealable bottle.

HOT CHOCOLATE WITH PEPPERMINT 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.

HOT CHOCOLATE WITH PEPPERMINT 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.

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 SCHNAPPS HOT COCOA SNOWFLAKES

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.

PEPPERMINT SCHNAPPS LIQUEUR

Steps:

• Combine sugar and corn syrup in a 2 quart pan over medium heat.
• Heat until sugar dissolves, stirring regularly (about 5 minutes).
• When sugar has dissolved, add vodka and stir well.
• Remove mixture from heat and cover tighly with lid.
• Let cool.
• Add peppermint extract to mixture and pour into a sealable bottle.

HOT SCHNNOCOLATE (HOT CHOCOLATE & PEPPERMINT SCHNAPPS)

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.

PEPPERMINT SCHNAPPS FUDGE

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.

HOT PEPPERMINT SCHNAPPS CHOCOLATE

Steps:

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

PEPPERMINT SCHNAPPS

Steps:

• Boil 6 cups water and sugar for 3 minutes. Let cool to room temperature. Mix remaining ingredients and combine with sugar mixture. Pour in a gallon jug and serve with a garden hose.

PEPPERMINT SCHNAPPS

Steps:

• 1. Bring water and sugar to a boil. Stir and let boil for five minutes. Let cool - add extract and ever clear. Bottle and enjoy after 30 days.

PEPPERMINT SCHNAPPS

Steps:

• 1. 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, cool slightly and stir in vodka. Cover and allow to cool. Stir in peppermint extract. Pour into a sealable bottle.
• 2. Enclose a tag saying Peppermint Schnapps Serve over ice or add to coffee with cream and sugar, top with whipped cream for a wonderful after dinner drink

PEPPERMINT SCHNAPPS

Steps:

• In a small saucepan, combine corn syrup and sugar bring to a boil, stirring until sugar dissolved. Remove from heat and cool to lukewarm, about 20 minutes. Stir in vodka and extracts. Color if desired (see below). Pour into sterilized bottles leaving 1/2-inch headspace. Tightly cap and store in a cool, dark place.To make Almond Liqueur, substitute 5 teaspoons almond extract for the peppermint extract.Packaging Suggestions: Pour the liqueur into an attractive clear bottle or a decanter. Decorate the lid with metallic cord, ribbon, bows, bells or a bright tree ornament. For a more festive touch, Peppermint Schnapps can be colored with green food color. Almond Liqueur can be colored with yellow food color with a speck of red to create an amber color. The entire bottle can be slipped into a decorative gift bag or wrapped in a sheet of cellophane brought to the top of the bottle, crushed together, and tied with ribbon. Trim with a candy cane!