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The Perfect Addition

King Leo PepPermint Ice Cream

King Leo PepPermint Martini

King Leo PepPermint Brownie



  • Fill a cocktail shake with ice.

  • Pour vodka, creme de menthe, and peppermint schnapps over the ice.

  • Cover cocktail shaker and shake; strain into a martini glass.

  • Rim the glass with agave syrup followed by King Leo Crushed Peppermint

  • Enjoy!



        Recipe From:



  • 2.5 fluid ounces vanilla-flavored vodka

  • 1 fluid ounces white creme de menthe

  • 1/4 fluid ounce peppermint schnapps

  • Agave syrup

  • King Leo Crushed Peppermint



  • 2 1/2 cups heavy cream

  • 1 1/2 cups whole milk

  • 8 large egg yolks

  • 3/4 cup sugar

  • 1/4 teaspoon salt

  • 2 teaspoons peppermint extract

  • 1/2 cup King Leo Crushed Peppermint



  • Warm the milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt completely dissolve.

  • Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.

  • In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

  • Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.

  • Pour the custard through the strainer and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.

  • Once the mixture is thoroughly chilled, add peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of peppermintiness. (Different peppermint extracts vary in strength. I used 2 teaspoons of McCormick peppermint extract, which was just the right amount for our taste.)

  • Once chilled, freeze in your ice cream maker according to the manufacturer's instructions.

  • Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the King Leo Crushed Peppermint. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

    Recipe From:



  • 1 1/2 cups flour

  • 3/4 cup unsweetened cocoa powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking powder

  • 1 cup unsalted butter

  • 6 ounces bittersweet chocolate, finely chopped

  • 1 1/2 cups sugar

  • 5 large eggs

  • 1 1/2 teaspoons vanilla extract

  • 1 teaspoon peppermint extract

  • 5 ounces dark chocolate, finely chopped and melted

  • 3/4 cup King Leo Crushed Peppermint



  • Preheat oven to 300°. Grease a 9- by 13-in. baking pan; set aside. Sift together flour, cocoa, salt, and baking powder into a bowl.

  • Microwave butter and bittersweet chocolate in a medium glass bowl, stirring often, until melted and smooth, about 1 1/2 minutes.

  • Whisk together sugar and eggs in a large bowl until blended. Add extracts and whisk to blend. Stir melted chocolate mixture into egg mixture. Mix in 1/4-1/2 cup of King Leo Crushed Peppermint. Gently fold in flour mixture with a plastic spatula until no streaks remain. Pour batter into prepared pan and spread evenly.

  • Bake brownies until a toothpick inserted 2 in. from edge comes out with a few crumbs sticking to it, 25 to 30 minutes. Cool to room temperature, about 45 minutes.

  • Put dark chocolate in a resealable plastic bag, snip off a small corner tip, and drizzle half over brownies. Sprinkle with more King Leo Crushed Peppermint and drizzle with remaining chocolate. Let cool until chocolate sets, 25 minutes, then cut into squares.


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