Peppermint Crisp dom pedro

Peppermint Crisp dom pedro

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  • 4
  • Easy
  • 1 hour, plus freezing time

The ultimate adult’s milkshake, inspired by a popular South African chocolate bar and retro dessert.


  • For the ice-cream base:
  • 500 ml milk
  • 175 g sugar
  • ¼ vanilla pod, seeds scraped out and pod reserved
  • ¼ t bicarbonate of soda
  • 1 litre vanilla ice-cream, slightly softened
  • For the peppermint syrup:
  • 250 ml peppermint liqueur
  • 100 g sugar
  • For the Dom Pedro:
  • 250 ml milk
  • 165 ml Amarula liqueur
  • dark chocolate shavings, to garnish

Cooking Instructions

1. To make the ice-cream base, combine the milk, sugar, vanilla seeds and pod in a saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved.

2. Add the bicarbonate of soda and stir to combine. Reduce the heat to low and cook, uncovered, at a very low simmer for 1 hour. Stir occasionally, but be careful to not reincorporate the foam that appears on the surface.

3 When the mixture is dark caramel in colour and has reduced to about 1 cup, strain it through a fine sieve and chill.

4. Once cold, mix the caramel base through the vanilla ice-cream and refreeze. Reserve a little caramel for coating the inside of the serving glasses, if you like.

5. To make the syrup, bring the peppermint liqueur and sugar to a boil and reduce to a syrupy consistency. Do not over-reduce.

6. To make the Dom Pedro, place the ice cream, milk and Amarula liqueur in a blender and blend.

7. Divide the mixture between four glasses, drizzle with the peppermint syrup and sprinkle with chocolate shavings.

Cook's note: Substitute the Amarula (a South African cream liqueur made with marula fruit) with your favourite cream liqueur, whisky or brandy. Replace the peppermint liqueur with a shot of espresso.

Extracted from Harvest Table, published by Quivertree. Recipes Monché Muller, photographs Toby Murphy, photographic direction Abigail Donnelly, stylist’s assistants Bianca Strydom, Emma Marriott

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Monché Muller Recipe by: Monché Muller
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Monché Muller is the Executive Chef of the international Oddo Vins et Domaines wine label. She previously worked at Cucina Labia and De Kloof Eatery, as well as TASTE magazine. She is the author of Harvest Table.

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