Creamy Chicken Florentine Pasta

With an ultra-creamy sauce (made with surprisingly little cream), plus bright baby spinach and flavorful pan-fried chicken tenders, chicken Florentine linguine is a satisfying and well-rounded pasta recipe perfect for dinner tonight! I’m all about quick and easy dinners that don’t sacrifice flavor just to save a few extra minutes. This pasta recipe is all […]

The post Creamy Chicken Florentine Pasta first appeared on Love and Olive Oil.

With an ultra-creamy sauce (made with surprisingly little cream), plus bright baby spinach and flavorful pan-fried chicken tenders, chicken Florentine linguine is a satisfying and well-rounded pasta recipe perfect for dinner tonight!

I’m all about quick and easy dinners that don’t sacrifice flavor just to save a few extra minutes. This pasta recipe is all that and more: it’s quick and creamy and downright dreamy, and definitely one you’ll want to put in your weekly rotation!

Large nonstick skillet with Creamy Chicken Florentine Pasta and wooden spoon.

Time for a different kind of Florentine! A savory one this time.

In this instance, Florentine refers to a dish featuring spinach and a protein in a creamy sauce, often a dairy-rich mornay or cheese sauce, though this recipe use primarily chicken stock with just a splash of cream for a perfectly creamy result with a fraction of the dairy.

Much like Florentine cookies, the name is misleading, in that this style of dish probably isn’t Italian in origin at all, but actually French. Stories go that Catherine de Medici, the Florentine-born queen of France, had an affinity for spinach, and dishes containing the dark, leafy green were named as such in her honor. How much truth there is to this story is certainly up for debate. These days it seems any dish featuring spinach is labeled as Florentine, though I think the creamy sauce is non-negotiable as well.

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Pistachio & Meyer Lemon Mousse Cakes with Mirror Glaze

Lemon lovers, this one’s for you! These bright and sunny entrement cakes feature a core of Meyer lemon curd nestled inside a fluffy lemon and vanilla mousse, with a base of crisp and nutty pistachio dacquoise, all enrobed in a beautifully shiny yellow mirror glaze. Lemon and pistachio is a match made for springtime. With […]

The post Pistachio & Meyer Lemon Mousse Cakes with Mirror Glaze first appeared on Love and Olive Oil.

Lemon lovers, this one’s for you! These bright and sunny entrement cakes feature a core of Meyer lemon curd nestled inside a fluffy lemon and vanilla mousse, with a base of crisp and nutty pistachio dacquoise, all enrobed in a beautifully shiny yellow mirror glaze.

Lemon and pistachio is a match made for springtime. With a tangy lemon curd center and a light and airy lemon mousse, these gorgeous Meyer lemon and pistachio mini mousse cakes are dressed to impress with a shiny yellow mirror glaze and bright green pistachio accents.

Round plate with bright yellow dome-shaped mousse cakes, one cut to show the layers inside; bowl of lemons in the background.

Spring means lemons, and while I’m not usually one for lemon desserts, these gorgeous little mousse cakes are most definitely an exception. 

I mean, just look at them! What’s not to love? A joyful combination of lemon, vanilla, and pistachio flavors, they’re like little pops of sunshine… for your tastebuds.

I was the lucky recipient of a box of Meyer lemons from my aunt’s tree in California. Such a delivery always makes me very, very happy, moreso than shoes or clothes or books even. I dedicated about half the lemons for more homemade limoncello (I hope to update the post with more info later this year), but the rest were just sitting in the box, begging me to use them in something unique and delicious.

These lemon and pistachio entremet cakes are certainly that!

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Meyer Lemon Olive Oil Loaf Cake

This moist and flavorful lemon loaf is made with extra virgin olive oil and Meyer lemons for a unique flavor, moist texture and gorgeous golden yellow color. Winter is citrus season, and Meyer lemons (a cross between lemon and mandarin oranges) are one of my favorites. This lemon loaf cake is a celebration of all […]

The post Meyer Lemon Olive Oil Loaf Cake first appeared on Love and Olive Oil.

This moist and flavorful lemon loaf is made with extra virgin olive oil and Meyer lemons for a unique flavor, moist texture and gorgeous golden yellow color.

Winter is citrus season, and Meyer lemons (a cross between lemon and mandarin oranges) are one of my favorites. This lemon loaf cake is a celebration of all things Meyer lemon, with a tender crumb infused with copious amounts of zest, a sweet lemony soaking syrup, AND a crackly lemon glaze on top.

Meyer Lemon Olive Oil Loaf Cake with two slices cut to show the interior texture, whole/half lemons, napkin and a knife around it.

Citrus is the only redeeming part of winter, in my opinion. Sort of like peaches and tomatoes in summer (which are like a delicious consolation prize for dealing with all the darn humidity).

I wanted a beautiful, moist and lemony loaf cake with notes of extra virgin olive oil and a delicately sweet glaze. The EVOO flavor is subtle, but it does come through—you’d certainly taste the difference compared side by side to a cake made with vegetable oil.

This loaf cake falls somewhere between a pound cake and a yellow birthday cake in terms of texture, somehow buttery despite the fact that there’s no butter to be found. Infused with subtle Meyer lemon flavor and hints of fruity, verdant olive oil, it really is a delightful winter cake, and easy and impressive to boot!

Whatever you do, don’t skip the lemon soaking syrup or crackly lemon sugar glaze – that’s *literally* the icing on the cake (the perfect sweet finish where the punchiest lemon flavor comes through!) You may be tempted to just do one or the other, but trust me when I say you won’t regret the extra steps when you take your first bite of the finished cake.

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Caramel Apple & Almond Cream Entremet Tart

This dazzling fall dessert features flavor-packed layers of spiced salted caramel, tart apple, sultry vanilla and elegant almond; topped with a mascarpone whipped cream and gorgeous roses made from thinly sliced apple. With distinct layers of spiced apple caramel, vanilla almond crémeux, and mascarpone whipped cream all in a sweet and salty almond shortcrust, this […]

The post Caramel Apple & Almond Cream Entremet Tart first appeared on Love and Olive Oil.

This dazzling fall dessert features flavor-packed layers of spiced salted caramel, tart apple, sultry vanilla and elegant almond; topped with a mascarpone whipped cream and gorgeous roses made from thinly sliced apple.

With distinct layers of spiced apple caramel, vanilla almond crémeux, and mascarpone whipped cream all in a sweet and salty almond shortcrust, this stunning caramel apple mousse tart will surely be the talk of the table!

Caramel Apple Mousse Tart on a ceramic plate, with smaller tartlets and red apples in the background.

Phew. This recipe almost did me in. Turns out adding bits of apple to chewy caramel resulted in a runny, weepy mess every time, no matter how firm the caramel was to begin with. And drying out the apples enough to avoid this wasn’t nearly as pleasant in terms of texture and flavor.

In the end, the answer to this pomme puzzle was, in fact, gelatin. A little bit added to the caramel/apple mixture took care of any excess moisture and resulted in a perfectly soft and chewy caramel texture without any ooze. Success!

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Classic Potato Leek Soup

This potato leek soup recipe is classic and lusciously creamy! Cozy up to a bowl of this simple fall favorite.…

A Couple Cooks – Recipes worth repeating.

This potato leek soup recipe is classic and lusciously creamy! Cozy up to a bowl of this simple fall favorite.

Potato Leek Soup

Here’s a creamy soup recipe that stands above the rest: Potato Leek Soup! There’s just something about cupping your hands around a steaming bowl or mug that comforts the soul, isn’t there? This classic combines the sophisticated sweet essence of leeks with humble potatoes and rich cream for a truly luxurious dish. Here’s our spin on the classic recipe: silky smooth, and warming. It’s the ideal winter or fall soup for a gathering or a simple weeknight.

Ingredients in potato leek soup

Potato leek soup is a classic soup of European origin made with potatoes, leeks, broth, seasonings, and heavy cream. There are traditional versions of this dish in Welsh, Romanian and French cooking. Another variation is vichyssoise or potage Parmentier, made with similar ingredients but served cold.

This spin on the recipe is made the classic American way: we’ve added a few other ingredients to flavor the body of the soup like garlic and leeks. While we love embracing healthy recipes on this website, the heavy cream really does pull this soup together! It’s a small quantity per serving and the milkfat helps to add a luxurious richness. Here’s what you’ll need:

  • Salted butter
  • Leeks
  • Celery
  • Garlic
  • Russet potatoes
  • Broth (vegetable or chicken)
  • Fresh thyme
  • Bay leaf
  • Salt
  • Heavy cream
Potato Leek Soup recipe

How to cut and clean leeks

Leeks are a vegetable that’s part of the onion (allium) family. They look like a large green onion, with a white stalk that fades to light green with darker green leaves. Leeks are typically much dirtier than green onions: sand and dirt can get stuck between the layers of the white portion. For that reason, it’s very important to cut and clean leeks before working with them. Here’s how to do it:

  1. Cut off the root and greens: Using a large chef’s knife, slice off the root end of the leek. Slice off the tough dark green top and discard.
  2. Slice in half: Slice the leek in half lengthwise.
  3. Thinly slice into half-moons: Place both halves cut side down. Then use a circular motion to cut the leek into thin half-moons.
  4. Clean the leek slices: Leeks generally have quite a bit of sand and dirt between the layers. Place the leek slices into a bowl of water and the dirt will settle to the bottom. Use your hands to shake loose any visible dirt.
  5. Dry: Scoop the leeks out of the bowl with your hands, allowing any dirt and sediment to stay on the bottom of the bowl. Pat the leeks dry with a towel, and you’re good to go!
Leeks

How to use leek greens

What’s the best way to use use leek greens? Some people say you can use them for vegetable broth, but others say that leek greens have the potential to add bitterness to recipes. Our recommendation? We discard them and add them to our compost pile: they’re great for compost! If you’re wondering how to get started composting, here’s our Composting 101 tutorial.

Tips for this potato leek soup recipe

Once you’ve cleaned and chopped the leeks for this recipe, the rest of the soup is a breeze! Here are a few more notes on making this cozy recipe:

  • Use thyme sprigs and bay leaf, or a bouquet garni. Whole herbs add flavor to the soup, which you’ll remove after simmering. If you like, you can use a bouquet garni, which ties the herbs in cheesecloth and kitchen string. This makes them easier to remove from the pot after simmering.
  • Use a standard blender, not an immersion blender. Typically we like the slick method of placing a stick blender right into a pot of soup and blending away. But with this soup, it doesn’t get it nearly creamy enough. We recommend carefully transferring to a blender (careful! the soup is hot).
  • Don’t lighten up on the cream. Stirring in heavy cream at the end gives just the right rich body to this soup. Don’t be tempted to use milk: it works, but it’s not nearly as satisfying.
Potato Leek Soup

Ways to serve potato leek soup

How to serve this potato leek soup once you’ve got a steaming pot? This pureed soup is not quite a meal on its own, since it doesn’t have a source of protein. But add a few more elements to make it a meal! Here are a few ideas:

More leek recipes

Love working with leeks? Here are a few more leek recipes and tips:

This potato leek soup recipe is…

Vegetarian and gluten-free. For vegan and dairy-free, use a vegan cream substitute or cashew cream.

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Potato Leek Soup

Classic Potato Leek Soup


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6

Description

This potato leek soup recipe is classic and lusciously creamy! Cozy up to a bowl of this fall simple favorite.


Ingredients

  • 3 tablespoons salted butter (or olive oil)
  • 2 large or 4 small leeks (4 cups thinly sliced), white and light green parts
  • 3 celery ribs
  • 3 garlic cloves, minced
  • 2 pounds russet potatoes, peeled and small diced (5 cups diced)
  • 4 cups vegetable broth or chicken broth
  • 1 cup water
  • 3 sprigs fresh thyme (or make a bouquet garni)
  • 1 bay leaf
  • 1 ¼ teaspoons kosher salt
  • ½ cup heavy cream
  • Chives, for garnish

Instructions

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the leeks, celery and garlic and cook, stirring occasionally, for 7 to 8 minutes until the leeks are very tender but not browned. 
  2. Add the chopped potato, vegetable broth, water, fresh thyme, bay leaf, and salt and bring to a simmer. Simmer for 20 minutes until the potatoes are tender. Remove the thyme and bay leaf.
  3. Transfer to a blender and blend until smooth. Add the cream and blend again. Taste and adjust seasonings as desired. 
  • Category: Soup
  • Method: Blended
  • Cuisine: Soup
  • Diet: Vegetarian

Keywords: Potato leek soup

A Couple Cooks - Recipes worth repeating.

Pistachio Crème Brûlée

Classic crème brûlée gets a nutty new twist in this ultra-creamy pistachio crème brûlée recipe, made with luscious pistachio cream for a gorgeous flavor and color. With a golden brown caramelized sugar topping a touch of gold leaf for added elegance, this dessert is as stunning as it is easy to prepare, making it perfect […]

The post Pistachio Crème Brûlée first appeared on Love and Olive Oil.

Classic crème brûlée gets a nutty new twist in this ultra-creamy pistachio crème brûlée recipe, made with luscious pistachio cream for a gorgeous flavor and color.

With a golden brown caramelized sugar topping a touch of gold leaf for added elegance, this dessert is as stunning as it is easy to prepare, making it perfect for both holiday and everyday entertaining.

White ramekins with Pistachio Crème Brûlée, topped with a speck of gold leaf, one ramekin with a spoonful taken out to show the creamy texture.

I originally set out to update my pumpkin crème brûlée recipe from years ago (which is delicious, but the photos could definitely be better).

But as I scrolled through the 70+ comments on that recipe (don’t you miss the olden days of blogging when we actually got comments?! *sob*). Anyway, one of the comments mentioned having recently made a pistachio crème brûlée and, well, I changed gears real fast.

Luckily I had some pistachio creme left in the pantry from previous recipe experiments (I seriously love this stuff), and so I whipped up a test batch of this pistachio crème brûlée.

And let me tell you… it is perfection.

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Pumpkin Ice Cream

This pumpkin ice cream recipe is lusciously creamy and warm spiced! It’s a showy fall dessert everyone will love. What’s…

A Couple Cooks – Recipes worth repeating.

This pumpkin ice cream recipe is lusciously creamy and warm spiced! It’s a showy fall dessert everyone will love.

Pumpkin Ice Cream

What’s better than a creamy, fall-spiced dessert? Try this Pumpkin Ice Cream recipe! Scoop up a bowl and it’s lusciously soft and creamy, scented with just the right hit of cinnamon, ginger, allspice and nutmeg. Each rich spoonful will make you raise your eyebrows in delight. Take it to the next level and add candied pecans for a sweet, salty crunch. It’s the perfect fall dessert for any occasion!

Ingredients in this pumpkin ice cream recipe

This pumpkin ice cream recipe is full of fall-spices with the best creamy texture. It uses the base recipe of our homemade ice cream, with the addition of pumpkin puree and some spices. The pumpkin puree gives it an almost fluffy body that’s irresistibly fun to eat. Here’s what you’ll need for this recipe:

  • Whole milk
  • Heavy cream
  • Cornstarch
  • Granulated sugar and brown sugar
  • Pumpkin puree
  • Cinnamon, ginger, allspice and nutmeg
  • Vanilla extract
  • Salt
Pumpkin Ice Cream recipe

Required equipment: ice cream maker

This pumpkin ice cream recipe requires an ice cream maker to get that beautifully fluffy texture. You’ll find this piece of equipment a great investment you can use to make sorbetssherbet and ice cream year round! There are two main types of ice cream makers to try:

  • Freezer bowl ice cream maker (inexpensive). Find any type of freezer bowl ice cream maker for the most economical choice. Here’s the 2 quart freezer bowl ice cream maker we use; it’s a little more expensive but very durable. You’ll need to freeze the base of the ice cream maker overnight before making this recipe.
  • Automatic ice cream maker (expensive but easy to use). Do you make ice cream often? You might want to consider this automatic ice cream maker, which is larger and more expensive. It requires no pre-freezing of the base, which is handy. You can also make multiple batches back to back without needing to freeze the base again.
Pumpkin Ice Cream

How to make pumpkin ice cream (basic steps)

Making pumpkin ice cream is a simple concept: you’ll make a custard, cool it, and then churn it in your ice cream maker. The hardest part is waiting for it to “ripen” in the freezer afterwards! This is a great recipe for making ahead. Here’s what you’ll do:

  • Make the custard (5 minutes): Simmer cornstarch, whole milk and sugars and spices for 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, vanilla and salt.
  • Cool the custard (1 hour): Transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour.
  • Churn (25 minutes): Churn the custard in an ice cream maker. After 25 minutes, it makes a soft serve texture.
  • Freeze or “ripen” for hard ice cream texture (at least 2 hours or overnight): Freeze the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture (as shown in the photos).

Toppings and mix-in ideas

Once you’ve got your pumpkin ice cream, it’s deliciously rich and creamy with no toppings at all. But if you’d like to add an extra something, add a fun topping! You can also use most of these ideas as a mix in. Add the mix-ins in the last 2 minutes of churning or you can simply mix them in with a spoon once the ice cream is in a loaf pan.

  • Candied pecans: A handful of crushed or chopped candied pecans make the best topping (or mix-in!)
  • Candied walnuts: Or, candied walnuts take a close second as a tasty topping or mix-in.
  • Chocolate chips: Add ¾ cup chocolate chips as a mix in, or use the melted chocolate method from this chocolate chip ice cream.
  • Graham cracker chunks: Make pumpkin pie ice cream by adding chopped graham crackers as a mix-in.
  • Caramel sauce: Drizzle with caramel sauce or salted caramel sauce and top with chopped pecans for a decadent sundae.
Pumpkin Ice Cream recipe

Storage info

This pumpkin ice cream stays creamy in the freezer for up to 2 weeks. The flavor is at its peak right away, but you can store this ice cream for up to 2 weeks and it tastes delicious. You’ll notice that if you’ve stored it in the freezer overnight, it will be very hard. Allow the pan to sit at room temperature for 5 to 10 minutes before scooping.

And that’s it! Let us know if you try this pumpkin ice cream and what you think.

More pumpkin recipes

When it’s the season, it’s time to use all that pumpkin puree! Here are a few more pumpkin recipes and pumpkin desserts you’ll love:

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Pumpkin Ice Cream

Pumpkin Ice Cream


  • Author: Sonja Overhiser
  • Prep Time: 1 hour 30 minutes (including chill time)
  • Cook Time: 5 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 1 quart

Description

This pumpkin ice cream recipe is lusciously creamy and warm spiced! It’s a showy fall dessert everyone will love.


Ingredients

  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 1 ½ cups heavy cream
  • 1 cup pumpkin puree
  • 1 tablespoon vanilla extract
  • ⅛ teaspoon kosher salt

Instructions

  1. In a medium saucepan, slowly whisk the cornstarch into the whole milk, then whisk in the granulated sugar, brown sugar, cinnamon, ginger, allspice, and nutmeg. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
  2. Remove from the heat. Stir in the heavy cream, pumpkin puree, vanilla extract, and salt.
  3. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 to 4 hours or until the temperature drops to 40 degrees Fahrenheit.
  4. Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. For hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours or even better, overnight. Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. Allow to stand at room temperature for 5 to 10 minutes before scooping. 
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Fall
  • Diet: Vegetarian

Keywords: Pumpkin ice cream, pumpkin ice cream recipe

A Couple Cooks - Recipes worth repeating.

Olive Oil Ice Cream with Fleur de Sel

Rich and creamy homemade ice cream made with, yes, extra virgin olive oil (E.V.O.O. I.C. if you will). The bright, fruity, and nutty flavors of olive oil translate surprisingly well in a sweet application like this one. You have to taste it to believe it! While I’m not always one to embrace unusual ice cream […]

The post Olive Oil Ice Cream with Fleur de Sel first appeared on Love and Olive Oil.

Rich and creamy homemade ice cream made with, yes, extra virgin olive oil (E.V.O.O. I.C. if you will). The bright, fruity, and nutty flavors of olive oil translate surprisingly well in a sweet application like this one. You have to taste it to believe it!

While I’m not always one to embrace unusual ice cream flavors, this recipe is an exception. Sure, olive oil is most often used in savory dishes, but don’t write it off so quickly—it makes for an ultra creamy homemade ice cream that’s somehow both bold and delicate in flavor at the same time.

Scoops of olive oil ice cream in gray ceramic dishes with a vintage ice cream scoop and bowl of fleur de sel

Like last summer’s fresh bay leaf ice cream, and the summer before that’s sourdough ice cream, this summer’s unusual ice cream flavor will most certainly surprise you. Or maybe it won’t considering the name of this blog and all.

To be honest, I’m surprised it’s taken me this long to do an olive oil ice cream recipe, for obvious reasons. After last month’s olive oil chocolate loaf cake, which is already a hit with readers, I’m rather tempted to olive-oilify all the things. I’ve done cookies and mashed potatoes, brownies and rice krispie treats… but really, anything that typically calls for butter or any other kind of oil/fat would be possible to make with olive oil instead.

And even things that don’t usually call for butter or oil. Like, say, ice cream?

Pouring extra virgin olive oil over a scoop of olive oil ice cream

I expected that olive oil ice cream would be tasty, no doubt there, but I didn’t expect it to leave me at a loss for words to describe just how good it really is. Honestly, it really has no right to be this good. Even Taylor commented that it’s one of the best ice creams I’ve made (which, if you’ve been a reader here for any length of time you’ll know that such praise from Mr. Plain-ass-chocolate is rare indeed).

It’s somehow the creamiest ice cream you’ve ever had, butterier than if it was made with actual butter, and yet still with an underlying brightness that announces itself the second it touches your tongue, shouting, “THERE IS OLIVE OIL IN THIS ICE CREAM AND IT IS GOOD” (you know, just in case the signals haven’t reached your brain yet).

It is so much better than vanilla.

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Peppermint Martini

The Peppermint Martini is creamy and minty fresh: the ideal winter cocktail! Step it up and rim the glass in…

A Couple Cooks – Recipes worth repeating.

The Peppermint Martini is creamy and minty fresh: the ideal winter cocktail! Step it up and rim the glass in peppermint candies.

Peppermint Martini

Here’s a delightful signature winter cocktail: try the Peppermint Martini! This drink is creamy and minty fresh, a delicious combination of peppermint schnapps and chocolate liqueur. In fact, you may want to drink this any time of year! Of course, it’s perfect for the holidays. Cozy up with one by the fire, or drink it as a fun Christmas cocktail with appetizers. Either way, with a flavor of liquid candy canes, this one’s a total crowd pleaser.

What’s in a Peppermint Martini?

The Peppermint Martini is a spin on a flavored vodka martini that’s made with peppermint schnapps. As you may know, the vodka martini is barely related to the classic Dry Martini. It’s more of an excuse to make a flavored drink with vodka served up in a martini glass! This one combines peppermint and chocolate flavors with a rich, creamy body. Here are the ingredients you’ll need for a Peppermint Martini:

Peppermint martini

How sweet is this drink?

Shake these ingredients up in a cocktail shaker, and it comes out minty and creamy! This Peppermint Martini is just sweet enough, in our opinion (and we’re not fans of overly sugary drinks). While it can be considered a dessert drink, it’s not over the top. The sweetness comes mainly from the schnapps and the Creme de Cacao, so there’s no added simple syrup.

Prepping the Peppermint Martini glass rim

This Peppermint Martini is great as is, but if you’re entertaining it’s perfect with a peppermint candy rim! Here’s how to do it:

  • Crush the peppermint candies and add them a plate. Place them in a plastic bag and use the bottom of a jar, can, or rolling pin to break them into pieces.
  • Add a pool of grenadine to another plate. It doesn’t have to be much! Grenadine syrup is the glue that will hold on the candy. Place the outer edge of the glass in the grenadine and rotate. Hold the position of the glass constant and just rotate the stem so you get an even coating.
  • Don’t have grenadine? You can use water, too. Simply use your finger to wet the edge of the glass rim. Grenadine does a better job of adhering the candy, but water works.
  • Place the rim in the crushed candies and rotate. Then, do the same thing in the crushed candy! The grenadine will glue the crumbs to the rim.
Peppermint Schnapps

Make it dairy free or vegan

Want to make this a dairy free or vegan Peppermint Martini? All you have to do is substitute full-fat coconut milk for the heavy cream! It comes out with a slight coconut flavor, but it’s not overwhelming. The coconut fat works well as a substitute for the dairy fat. (Don’t use cream of coconut: the drink will come out much too too sweet!)

More about peppermint schnapps

Peppermint schnapps is what makes this Peppermint Martini! It’s a clear alcohol made by adding peppermint flavoring to a clear grain spirit. You can substitute white Creme de Menthe if you have it on hand. Here’s what to know about this type of schnapps:

  • What ABV is peppermint schnapps? Peppermint schnapps is sold in three different ABV levels: 15% ABV (30 proof), 30% ABV (60 proof), and 50% ABV (100 proof). Compare it to 40% ABV of hard alcohol like vodka.
  • What does peppermint schnapps taste like? The flavor is like a candy cane, with a spicy, boozy finish. The strength tastes almost like mouthwash!
  • How much does it cost? Peppermint schnapps is very inexpensive: a 750 ml bottle costs $8 to $10.
  • Are there any substitutes? White creme de menthe can work as a substitute: it has a gentler, more balanced mint flavor. Just make sure not to get the green Creme de Menthe (which makes the signature green color in a Grasshopper)!

Important: 100 proof schnapps

There are a few types of peppermint schnapps that you’ll find at stores and online: 30 proof (15% ABV), 60 proof (30% ABV), and 100 proof (50% ABV). As you might guess, 100 proof is very strong. If the bottle says 100 proof, skip the quantity in the recipe and add it to taste!

Peppermint martini

More peppermint drinks

The Peppermint Martini is one of our favorite minty cocktails! Here are a few more minty drinks that work as holiday cocktails and beyond:

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Peppermint Martini

Peppermint Martini


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegetarian

Description

The Peppermint Martini is creamy and minty fresh: the ideal winter cocktail! Step it up and rim the glass in peppermint candies.


Ingredients

  • 1 ounce 30 proof or 60 proof* peppermint schnapps (or white Creme de Menthe)
  • ½ ounce** vodka
  • 1 ½ ounces Creme de Cacao
  • 1 ½ ounces heavy cream
  • Peppermint candies and grenadine, for the rim (optional)

Instructions

  1. Prepare the rim: Crush the peppermint candies and place them in an even layer on a plate. On another plate, add a small pool of grenadine, or simply wet the rim of the glass with water using your finger (grenadine is easiest and works best). Run the rim of a martini glass in the grenadine first, rotating the glass so the rim is evenly coated. Then roll the rim in the crushed candies until evenly coated.
  2. Shake the drink: Place the peppermint schnapps, vodka, Creme de Cacao, and heavy cream in a cocktail shaker. Add a handful of ice and shake until cold. Strain the drink into the prepared martini glass.

Notes

*Check the bottle before you make this drink! If using 100 proof (50% ABV) schnapps, use half the quantity and customize to taste.

**To convert to tablespoons, 1 ounce = 2 tablespoons

  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails

Keywords: Peppermint martini

A Couple Cooks - Recipes worth repeating.

Quiche Lorraine

Quiche got a peculiar rap back in the 1980s when eating it was described as something that was not masculine. I’m not sure where that came from, but in France, everybody eats quiche. As the French debate how to address gender pronouns, in a language where crème, baguette, and salade are feminine and pâté, vin, and quinoa are masculine (although quinoa is a plante céréalière, which…

Quiche got a peculiar rap back in the 1980s when eating it was described as something that was not masculine. I’m not sure where that came from, but in France, everybody eats quiche.

As the French debate how to address gender pronouns, in a language where crème, baguette, and salade are feminine and pâté, vin, and quinoa are masculine (although quinoa is a plante céréalière, which is feminine), for no reason other than to make the language more challenging for the rest of us to learn (whether tique, the word for tick, was masculine or feminine has been hotly debated), quiche is enjoyed by tous (or everyone, which is masculine) in France, without any blowback.

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