from the kitchen of Sharmagne Leland-St. John
8 ounces peppermint schnapps
1⁄3 cup unsweetened cocoa powder
3⁄4 cup sugar
1 pinch of salt
1⁄3 cup boiling water
3 1⁄2 cups half and half
3⁄4 teaspoon vanilla extract
1⁄2 cup heavy cream
Mini marshmallows for topping
Divide the peppermint schnapps between 4 mugs.
Combine the cocoa, sugar and salt in a saucepan.
Blend in the boiling water. Bring this mixture to a
slight boil while you stir. Simmer and stir for 2
minutes, being careful not to let it scorch. Stir in
the half and half and heat until very hot, but do not
boil. Remove from heat and add vanilla. Add the
cream and immediately pour into 4 mugs. Stir and
top with the marshmallows.
This recipe contains alcohol. Please drink responsibly.