There’s nothing more festive in December than everyone’s favorite tasty red and white striped candy. These recipes spin the minty flavors of peppermint into refreshing after-dinner treats that your holiday guests will adore.
White Hot Chocolate
3 cups Half & Half
2/3 cup white chocolate baking pieces
1 3 inch cinnamon stick
1/8 tsp ground nutmeg
1 tsp vanilla
1/4 tsp almond extract
Ground Cinnamon (optional)
Whipped Cream (optional)
In a medium saucepan combine 1/4 of the half & half, white chocolate baking pieces, cinnamon stick and nutmeg. Stir over low to medium heat until white chocolate is melted.
Add remaining half & half. Stir and cook until heated through. Remove from heat. Discard cinnamon stick.
Add in vanilla and almond extract. Stir until mixed through.
Pour into your favorite mug(s). Top with whipped cream and sprinkle with ground cinnamon. Serve with a tall peppermint-flavored candy cane.
Source: culinary.net via Family Features
1 envelope unflavored gelatin
1/4 cup cold water
2 1/2 cups DairyPure Heavy Whipping Cream, divided
8 ounces soft peppermint candy
1 chocolate cookie crust
crushed peppermint candies, for garnish
Soften gelatin in water; set aside.
In small saucepan over low heat, cook 1/2 cup whipping cream with candy until candy melts.
Add gelatin; mix well.
Whip remaining whipping cream. Let gelatin mixture cool and fold in whipped cream, reserving 1/2 cup for garnish.
Pour into crust. Chill.
Before serving, top with reserved whipped cream and crushed peppermint candies.
Source: DairyPure via Family Features
Peppermint Shortbread Cookies
2-2 1/2 sticks unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
2 1/3 cups all-purpose flour
3/4 cup peppermint crunch baking chips
In stand mixer fitted with paddle attachment, cream butter, powdered sugar, vanilla and salt until smooth. Gradually add flour and mix on low until combined. Add baking chips and continue mixing on low until fully combined.
On wax paper or parchment paper, form dough into 12-14-inch log and freeze at least 30 minutes, or until firm.
Heat oven to 350° F.
Cut shortbread dough into 1/4-inch slices; bake 13-15 minutes on parchment-lined baking sheets.
Source: Milk Means More by United Dairy Industry of Michigan via Family Features