I just love this time of year – everything is sparkly, lights are twinkling in the trees, and of course, d’lish candy canes everywhere! There are candy canes found hanging on trees and peeking out of stockings. They are also an ingredient in many of my favorite holiday goodies!
Peppermint and chocolate – oh yea! I love to sprinkle crushed candy canes on chocolate chip cookies or brownies before baking.
Or what about a Spiked Candy Cane Coffee! Baileys, Jäger, a hint of peppermint, and hot coffee topped with peppermint whipped cream and of course crushed candy canes. Recipe is below, but if you’re flying out of Sea-Tac Airport this month you can also sip one at Rel’Lish Burger Lounge on Concourse B.
Who’s ready for a sip of Spiked Candy Cane Coffee?
And have you ever had candy can infused vodka? Just combine 1 1/2 cup of vodka plus 8 – 10 starlight peppermints or 6 mini candy canes in a jar with a tight fitting lid. Shake a couple of times a day until dissolved. Voilla – Santa’s little helper! Enjoy it in your cocoa or frozen as a shot.
Here’s to some holiday cheers with candy cane! -Kathy
Spiked Candy Cane Coffee
Makes 1 cocktail
3/4 oz Baileys Irish Cream
3/4 oz Jägermeister
1/4 oz peppermint syrup
8 oz HOT coffee
Garnish: Peppermint Whipped Cream (recipe follows), crushed candy cane pieces
In a coffee mug, measure in the Baileys, Jägermeister, peppermint syrup, and hot coffee. Stir to combine. Garnish with a swirl of Peppermint Whipped Cream and a sprinkling of crushed candy cane pieces.
Peppermint Whipped Cream
1 cup heavy whipping cream
1/4 cup peppermint syrup
Measure ingredients into an iSi whipper canister and charge with 1 (N2O) whipped cream charger OR mix together in a bowl until the cream reaches soft peaks.
Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com
