This Candy Cane Hot Cocoa combines the rich flavor of chocolate with peppermint and topped with whipped cream for a delicious holiday drink to sip by the fire watching your favorite Christmas movies.
Candy Cane Hot Cocoa
Start a new holiday tradition with this Candy Cane Hot Cocoa. This is the perfect Cocoa to serve while trimming the tree. It’s so rich and delicious. I love the combination of chocolate and peppermint. I’m all about the pumpkin flavors until Christmas time and then I’m all about the peppermint flavor!
To make this Cocoa even more festive you can dip the rim of the glass or mug in melted chocolate and then dip it in some crushed candy canes.
Candy Cane Hot Cocoa Ingredients
2 cups whole milk
1 1/2 cups heavy cream
1/2 cup Peppermint creamer
12 ounces semi-sweet chocolate chips
1/2 tsp peppermint extract
How To Make Candy Cane Hot Cocoa
Combine the heavy cream, peppermint creamer, milk, and salt in a medium saucepan. Place the saucepan over medium heat.
Heat up the milk, stirring occasionally. Scrap the bottom of the pan with a rubber spatula so the milk doesn’t scorch. Bring it to a simmer.
Add the chocolate chips and whisk together until the chocolate has melted. Then add the peppermint extract and stir to combine.
Serve the hot chocolate warm and top with whipped cream and crushed candy canes. Add a candy cane stirring stick to each one.
Candy Cane Hot Cocoa
Ingredients
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 cups Peppermint creamer
- 12 ounces semi-sweet chocolate chips
- 1/2 tsp peppermint extract
Instructions
- Combine the heavy cream, peppermint creamer, milk, and salt in a medium saucepan.
- Place the saucepan over medium heat.
- Heat up the milk, stirring occasionally. Scrap the bottom of the pan with a rubber spatula so the milk doesn’t scorch. Bring it to a simmer.
- Add the chocolate chips and whisk together until the chocolate has melted.
- Add the peppermint extract and stir to combine.
- Serve the hot chocolate warm and top with whipped cream and crushed candy canes.
