- makes 1 serves
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 60 ml (2 oz) white chocolate liqueur
- 15 ml (½ ouz) peppermint schnapps
- Ice cubes, for mixing
- Crushed candy canes, for rimming glasses
White chocolate liqueur
- 55 g (2 oz) good quality white chocolate
- ¾ cup (180 ml) cream
- ⅓ cup (80 ml) condensed milk
- 2 tsp (10 ml) Madagascar vanilla (or other vanilla essence)
- 235 ml (8 oz) good quality vodka
Chilling time: overnight.
Instructions
- To make the white chocolate liqueur, melt white chocolate in a bain marie. Add cream and whisk in. Add condensed milk and vanilla and whisk in. Remove from heat and let come up to room temperature.
- Add vodka and stir in. Refrigerate overnight. Strain.
- To make 1 peppermint white chocolate martini, in a shaker, combine white chocolate liqueur and peppermint schnapps. Top with ice cubes. Shake until the shaker becomes frosty.
- Rim a martini glass with crushed candy canes. Strain martini into glass.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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