Mint Candy Infused Vodka Recipes

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.

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.

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.

Steps:

• In each canning jar, place one color candies. Pour 1 cup (8 oz) vodka over candy in each jar, making sure candy is completely covered with vodka. Place lids on jars; seal tightly. Shake each jar vigorously 20 seconds. Let stand 3 hours.
• Filter each candy-infused vodka through 1 coffee filter placed over 2-cup glass measuring cup. (This can be a slow process due to the build up of sugar from the candy. It may be necessary to poke a few small holes into the coffee filter for an initial filtration.) Repeat process with a second coffee filter. If after the second filtration a sugar residue remains, filter again or skim with a spoon.
• Carefully pour each infused vodka into separate flask. (If necessary, use funnel.) Refrigerate until ready to use; refrigerate up to 6 months.