Ingredients:
* 6 cups milk
* 6 cups heavy cream
* 1 Cup white chocolate melting chips or wafers
* 3/4 Cup peppermint schnapps
* 1 Cup milk chocolate melting chips or wafers
* 1 pack wooden toothpicks
* 1 bag marshmallows
* 1 shaker chocolate sprinkles

Methods:
01.Bring milk to a simmer in a heavy large saucepan. Reduce heat to medium-low. Add white chocolate and stir until smooth. Remove from heat and stir in schnapps.
02. Transfer to a round chafing dish with a ladle for guests to serve themselves into individual mugs. Serve with chocolate-dipped marshmallows on the side.
03. To make chocolate-dipped marshmallows: Melt milk chocolate chips in a small bowl in the microwave for 10-second increments; stir until smooth. Insert a toothpick into a marshmallow and swirl the bottom half of the marshmallow in the chocolate. Immediately shake sprinkles over the chocolate. Place on wax paper until chocolate sets.

Ingredients:
*5g snow fungus
*20g red dates
*20g ginkgo nuts
*50g sugar or to taste
*1000ml water

Methods:
01. Soften the snow fungus by soaking it in water for 30 minutes. Drain and cut the snow fungus into pieces.

02. Rinse the longan, red dates and ginkgo nuts with water and set aside.

03. Add water into a pot and bring it to boil.

04. Add longan, red dates, ginkgo nuts, snow fungus, and sugar into the pot.

05. Lower heat to medium to low and boil for about 45 minutes. Add more water if need be.

06. Dish out and serve hot.

Homemade Guilingao

Ingredients
5 packs of gui ling gao powder
4 1/2 cups water
150gm HoneyComb sugar(黄蜂糖)
3/4 cup water

Method
01. Put 3 cups of water in a pot with the HoneyComb sugar. Boil until rock sugar dissolve.

02. While boiling sugar water, mix the 5 packs of jelly powder with 1 cup water. Mix well with a whisk.

03. After the sugar water is ready, slowly pour in the jelly powder mixture. Whisk at the same time when pouring in the sugar water. Risk the bowl with rest of the 1/2 cup of water and pour in the pot. Whisk fast to prevent lumps and for a smooth texture. The jelly thicken up really quick so prepare the molds a head of time.

04. Pour the thick jelly into the molds and let it cool and set. It will set once it cooled. Put all the jelly in the refrigerator.

05. In another pot, mix the sugar slap and 3/4 cup water to make syrup. Boil the sugar until it dissolve and bubble up. It is have a consistency of the honey. Do not over boil as it may get too thick. If that’s the case then add more water in and continue to bring to boil again only until it slightly thicken.

06. Pour some syrup over cold jelly and serve. You can serve this with honey, condensed milk, or canned fruits.

Guilingao