In my infinite wisdom, I’ve been trying to make videos to go along with these posts, but not considering the fact that making and editing videos takes time, and that isn’t something I tend to have a lot of at the end of our production schedule. So I honestly just need to stick to writing and quit fucking around in my kitchen with the Hyperlapse app and a bunch of liqueur.
That being said, this week I’m keeping this short and sweet. Perhaps overly sweet. Not perhaps. I mean literally large amounts of sugar. Prepare your insulin levels for overdrive:
The Peppermint Patty
- ¾ full mug of Hot Cocoa
- 1 oz Peppermint Schnapps
- ½ oz Creme de cacao
- ½ tsp Creme de menthe
Add all ingredients to your mug, stir, and enjoy the oncoming sugar rush.
Some of you, like me, might look at this recipe and say…
“While that looks great as a recipe for my mom’s craft fair snack-bar, I have alcohol needs and this just isn’t gonna cut it.”
I have a plant to help you! Er…I mean…Plant… PLAN! I have a plan!
Let’s take this recipe and alter it a bit so that we get similar flavors, but a bit more complexity, and a bit higher ABV.
Keep the first 3 ingredients the same.
Replace the Creme de menthe with a full teaspoon of Fernet Branca.
Finally, add 1.5 oz of a good VSOP cognac (I like Remy Martin).
Cognac, cream, and creme de cacao are the ingredients to make a Brandy Alexander, so by combining that cocktail, to the Peppermint Patty, we still end up with a great winter weather drink. The Fernet Branca brings a similar minty quality to the creme de menthe, but also provides some complex bitter flavors from it’s other herbal ingredients, and has a higher ABV, and no high fructose corn syrup.
That’s it folks.
I kinda sorta made 3 videos that aren’t quite finished which I might add to this post later (two of them are on how to make your own creme de menthe and a peppermint liqueur).
- Chocolate cake