A holiday candy cane cocktail everyone seems to enjoy. I always am asked for the recipe.
Ingredients
- 16 fluids ounces peppermint schnapps
- 16 fluids ounces white creme de cacao
- 2 quartss half-and-half
- 1 splash grenadine syrup
- 16 small candy canes
Instructions
-
1
Mix schnapps, crème de cacao, half-and-half, and grenadine together in a pitcher; refrigerate until chilled, at least 1 hour.
-
2
Stir mixture before pouring into martini glasses to serve; garnish each glass with a candy cane.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Apple Butter for the Slow Cooker
Slow cooker apple butter. Friends have told me it is THE BEST ever! We name ours 'Panther Butter' for our local high school football team!
Elvis Pancakes
Tender and delicious pancakes featuring peanut butter, bananas, and chocolate chips! Inspired by the folklore surrounding Elvis and his fried peanut butter and banana sandwiches. Serve with butter and maple syrup and try not to think about the weight you're about to gain! Enjoy!!
Southern Tuna Macaroni Salad
Creamy from eggs and mayonnaise, tangy and acidic from mustard, pickles and chow chow, with a nice crunch from celery and onion. The Cajun spice just rounds it out with a blend of spices, the pimentos add a pop of color and sweetness, and tuna complements and ties all the flavors together in this Southern macaroni salad. Could top with some parsley for added color! Put this in a tortilla or melt some cheese on toast and make an open-faced sandwich!