INGREDIENTS
- 1/4 c. semisweet chocolate chips, melted
- 3 candy canes, crushed
- 6 oz. peppermint schnapps, divided
- 1 bottle champagne or prosecco
- 6 candy canes, whole
DIRECTIONS
- Pour melted chocolate onto a small plate. Pour crushed candy canes onto a separate plate. Dip rims of champagne flutes first in chocolate, then in crushed candy canes to coat.
- Add an ounce of peppermint schnapps to each glass, then top with champagne or prosecco. Garnish with full candy canes before serving.
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