Peppermint Milk Recipes

PEPPERMINT MILKSHAKES

Steps:

• In a blender, combine milk, ice cream and extract; cover and process for 30 seconds or until smooth. Stir in 1/4 cup peppermint candies. Pour into chilled glasses. Top with whipped cream and remaining peppermint candies; serve immediately.

PEPPERMINT MILK

Steps:

• To make a batch, combine 20 peppermint candies and 1 quart milk in a pitcher and stir; refrigerate 1 hour, stirring once or twice, then strain. To decorate glasses, dip the rims in melted white or dark chocolate, then in crushed peppermints. Chill 15 minutes to set.

PEPPERMINT PATTIES

Steps:

• In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
• In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.

PEPPERMINT BARK

Steps:

• Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.
• Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
• Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
• Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.