Drink OF THE WEEK

CANDY CANE WHITE RUSSIAN

CANDY CANES might make kids happy, but they’re not exactly high on most food lovers’ wish lists. That said, when crushed up they make for a versatile culinary ingredient. “They can be used in hot chocolate, cappuccino, to rim your glass for a wicked martini, in peppermint milkshakes, for candy-cane white-chocolate bark, sprinkled on ice cream with hot fudge sauce, or as décor on cakes, cookies, and whipped cream,” says Angie Quaale, owner of Well Seasoned Gourmet Food Store and Cooking School. Here, Quaale uses the colourful pieces for a festive twist on a White Russian. ¾ oz Kahlúa ¾ oz vodka ¾ oz peppermint schnapps Half and half Ice For the garnish: Crushed candy canes Agave syrup Lightly dip the edge of an old-fashioned glass into the agave and then dip the glass into crushed candy canes to crust the rim. Fill the glass with ice. Pour in the Kahlúa, vodka, and schnapps. Add cream to fill. Serve with a candy-cane stir stick.