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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. Editor's note: This recipe contains alcohol. Please drink responsibly.
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