Thanksgiving was extra special this year because the whole family managed to get together and not only eat together, we cooked together. We took turns in the kitchen to make casseroles, baked mac n cheese, lamb, chicken, grape salsa crostinis, sweet potatoes, and we weren’t messing around with the dessert spread either!
My sister-in-law baked hazelnut cookies (which were eaten so fast it didn’t even make it to dinner), pecan and fig pie, and in addition to her homemade mint ice cream, the whole family indulged in copious amounts of treats from Adirondack Creamery.
Like all their flavors, their holiday ones are out of this world: Peppermint Stick, Egg Nog, and Pumpkin Pie. They’re all made with farm fresh ingredients all sourced in the state. I was lucky that kind owner Paul Nasrani, knowing how big of a fan I was of their ice cream, sent a batch overnight in time for Thanksgiving. Every single person commented on how delicious and fresh the flavors were.
Check out the easy recipe below for Peppermint Hot Chocolate made with their Peppermint Stick ice cream!
Peppermint Hot Chocolate Affogato
You will need:
Hot Chocolate (for homemade, you can combine 2 tbsp cocoa powder, 2 tbsp sugar, and 1 cup of milk)
1 large scoop Adirondack Creamery limited edition Peppermint Stick Ice Cream
Scoop one large scoop of ice cream into a large coffee mug or dessert bowl. Pour hot chocolate over ice cream. Sprinkle with cocoa powder and serve.
Also, don’t miss their coffee-flavored High Peak Perk — it’s available year-round but it was easily the first to be devoured. Adirondack Creamery ice cream is currently available in the NY/NJ area. Check their website for locations!
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