Ingredients
Scale
- 5–6 candy canes (finely crushed)
- 1 1/2 oz coffee liquor
- 1 oz vodka
- 3 tbsp canned coconut milk
- 1/2 cup chocolate chips
- 1 tbsp coconut oil
- Thin pretzel sticks
Instructions
- Dip the rim of 3 ounce glass in water (you can also use coffee liquor), then in crushed candy canes
- Combine the coffee liquor and vodka in the candy cane rimmed glass. Add the coconut milk and stir. Serve with chocolate peppermint covered pretzels
- To prepare the pretzels, melt the chocolate chips with the coconut oil over a double boiler, or in the microwave (you can do this at 20-second increments, stirring each time until completely melted). Let it cool slightly
- Line a large baking sheet with wax or parchment paper. Dip the pretzel stick in chocolate, and place them on the lined baking sheet. Dip them in crushed candy canes, and refrigerate until ready to use
- Prep Time: 15 minutes