Peppermint Patty Hot Chocolate
4 cups milk
4 cups milk
4 cups whipping cream
1/2 cup sugar
3 (4oz) semisweet chocolate baking bars, broken into pieces
1/4 tsp. salt
3/4 cup peppermint schnapps
Garnishes: whipped cream, crushed hard peppermint candiesHeat first 3 ingredients in a large saucepan over medium-high heat until sugar dissolves and mixture is thoroughly heated. Remove from heat, add chocolate and salt, whisking until chocolate melts. Stir in peppermint schnapps. Garnish, if desired. Serve immediately. Yield: 11 cups.
2 cups milk
1 vanilla bean, split lengthwise
1 (3") cinnamon stick
6 cups refrigerated or canned eggnog
1 1/2 cups Frangelico or other hazelnut liqueur
1 cup whipping cream, whipped
1 quart vanilla ice cream, softened
Grated nutmeg (optional)
Combine first 3 ingredients in a small saucepan, place over medium heat, and cook until hot, stirring often. Remove from heat. Cover and let stand 30 minutes. Scrape vanilla bean seeds into milk mixture. Cover and chill. Discard vanilla bean and cinnamon stick. Combine chilled milk mixture, eggnog, and Frangelico into a punch bowl, fold in whipped cream. Scoop ice cream into punch, stir gently. Sprinkle lightly with nutmeg, if desired. Yield: 15 cups.
*I make my own eggnog and substitute it for the refrigerated or canned eggnog.