Mint Candy Infused Vodka Food

CHOCOLATE MINT VODKA INFUSION

Steps:

• Combine vodka and cocoa beans in a sealable container and store in a warm, dry place. Agitate the mixture 2 or 3 times a day for 1 week. Six hours before serving, add the mint leaves. Strain through a coffee filter into a bottle, seal and store in your freezer.
• Serving suggestion: Serve ice cold without a garnish.

MINT CANDY INFUSED VODKA

Steps:

• Infused Vodka: Add candy and vodka to an infusion jar and infuse for 1 to 3 hours.
• Hot Chocolate: Make hot chocolate according to package and add 1oz infused vodka. Top with whipping cream, stir with candy cane.

CANDY CANE COOLER

Steps:

• Place crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. Do not over-muddle into a powder. Add vodka, brandy and half-and-half and stir. Pour into a shaker with ice. Shake lightly to chill and strain into old-fashioned glass full of ice. Add a peppermint stick and stir. Garnish with a mint sprig.
• Thoroughly wash mint leaves and place in a decanter or jar. Empty vodka into container and muddle slightly to release the essential oils. Store in a cool, dark place for at least 3 days - longer if you want a stronger taste.

CHOCOLATE MINT VODKA INFUSION

Steps:

• Combine vodka and cocoa beans in a sealable container and store in a warm, dry place.
• Agitate the mixture 2 or 3 times a day for 1 week.
• Six hours before serving, add the mint leaves.
• Strain through a coffee filter into a bottle, seal and store in your freezer.
• Serving suggestion: Serve ice cold without a garnish.