Description
This festive Candy Cane Peppermint Hot Cocoa recipe combines rich melted chocolate and peppermint-flavored candy canes to create a delightful holiday drink. The drink is topped with whipped cream and crushed candy canes for a refreshing minty twist. Perfect for cozy winter evenings or holiday gatherings, this indulgent treat serves six.
Ingredients
Scale
Chocolate Candy Canes
- 1 package of Chocolate Almond Bark (melting chocolate)
- 1 package of Mini Candy Canes
Hot Cocoa
- 1 cup of Milk per drink (about 6 cups total)
- 1 bottle of Sprinkle Mix (for coating mug rims)
- 1 can of Redi-Whip Whipped Cream
- Crushed Candy Canes (for garnish)
Instructions
- Prepare Candy Cane Pairs: Line a large cookie sheet with parchment paper. Arrange the mini candy canes in pairs with their ends touching, one turned backward to form a heart shape or similar, as shown in photos.
- Melt Chocolate: In a medium bowl, melt the chocolate almond bark in the microwave, stirring thoroughly until smooth and fully blended.
- Fill Candy Canes with Chocolate: Spoon the melted chocolate into the center hollows of each candy cane pair on the cookie sheet. Let them sit at room temperature until the chocolate hardens completely.
- Make Enough Pairs: Prepare approximately six candy cane chocolate pairs for each drink you intend to serve, to ensure everyone gets their share.
- Coat Mug Rims: Take a 10-ounce white mug and dip the rim into the melted chocolate, coating it evenly. Immediately roll the chocolate-coated rim in the sprinkle mix to add festive color and texture.
- Add Candy Cane Chocolates to Mug: Place two or three of the hardened candy cane chocolates into the bottom of each prepared mug.
- Heat Milk: Warm the milk until almost boiling, but do not bring it to a full boil to prevent scorching.
- Prepare Hot Cocoa: Pour the hot milk over the candy cane chocolates in the mug and stir gently. The chocolate will melt into the milk, creating a smooth, peppermint-flavored hot cocoa.
- Top and Serve: Generously top the hot cocoa with whipped cream, sprinkle crushed candy canes over the cream, and garnish with a mini candy cane chocolate on top. Serve immediately and enjoy the festive drink.
Notes
- For best results, use quality melting chocolate instead of regular baking chocolate to ensure smooth texture.
- The sprinkle mix adds color and a slight sugary crunch to the rim — feel free to customize it with festive sprinkles of your choice.
- Milk can be substituted with any plant-based milk for a dairy-free version, though the taste may vary slightly.
- Keep an eye on the milk while heating to avoid boiling over or scalding.
- The candy cane chocolates can be made ahead and stored in an airtight container at room temperature.
