Candy Cane Peppermint Hot Cocoa Recipe
Introduction
Warm up your winter evenings with this festive Candy Cane Peppermint Hot Cocoa. Combining rich melted chocolate, peppermint candy canes, and creamy whipped topping, it’s a delightful treat perfect for holiday gatherings or cozy nights at home.
Ingredients
- 1 package of Chocolate Almond Bark (melting chocolate)
- 1 package of Mini Candy Canes
- 1 cup of Milk (per drink)
- 1 bottle of Sprinkle Mix (see link)
- 1 can of Redi-Whip Whipped Cream
- Crushed Candy Canes
Instructions
- Step 1: Line a large cookie sheet with parchment paper. Arrange the mini candy canes in pairs with their ends touching, forming heart shapes or mirrored “J”s.
- Step 2: Melt the chocolate almond bark in a medium bowl using the microwave, stirring until smooth.
- Step 3: Spoon the melted chocolate into the center of each candy cane pair. Let them sit until the chocolate hardens to create mini candy cane chocolates.
- Step 4: Make about six mini candy cane chocolates for each cup of hot cocoa you plan to serve.
- Step 5: Dip the rim of a 10-ounce white mug into the melted chocolate, then roll it into the sprinkle mix to create a festive chocolate-coated edge.
- Step 6: Place two or three mini candy cane chocolates into the mug.
- Step 7: Heat one cup of milk until just below boiling, then pour it over the candy cane chocolates. Stir gently to melt the chocolates into the milk.
- Step 8: Top with a generous swirl of whipped cream, sprinkle crushed candy canes on top, and garnish with an additional mini candy cane chocolate on the rim. Serve immediately and enjoy!
Tips & Variations
- Use peppermint-flavored milk or add a drop of peppermint extract for an extra minty kick.
- Swap the mini candy canes for crushed peppermint candies if you prefer a quicker preparation.
- Try using dark or white chocolate almond bark to change the flavor profile.
Storage
Store any leftover mini candy cane chocolates in an airtight container at room temperature for up to one week. Reheat the milk fresh when ready to serve, as the candies are best melted just before drinking. Prepared hot cocoa is best enjoyed immediately for the best flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the mini candy cane chocolates ahead of time?
Yes, you can prepare the mini candy cane chocolates a day or two in advance and store them in an airtight container. This helps speed up the hot cocoa assembly when you’re ready to serve.
What if I don’t have chocolate almond bark?
You can substitute regular chocolate chips or any melting chocolate, but almond bark is preferred for its smooth melting qualities and stability at room temperature.
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Candy Cane Peppermint Hot Cocoa Recipe
- Total Time: 25 minutes
- Yield: 1 serving 1x
Description
This delightful Candy Cane Peppermint Hot Cocoa recipe combines rich melted chocolate and the refreshing flavor of peppermint candy canes to create a festive and cozy holiday drink. Perfect for warming up on a cold day, this recipe includes homemade mini candy cane chocolates, a chocolate-dipped rim decorated with sprinkles, creamy hot milk, whipped cream topping, and crushed candy cane garnish for extra peppermint flavor and festive flair.
Ingredients
Mini Candy Cane Chocolates
- 1 package of Chocolate Almond Bark (melting chocolate)
- 1 package of Mini Candy Canes
Hot Cocoa Drink
- 1 cup of Milk (per drink)
- 1 bottle of Sprinkle Mix (for mug rim decoration)
- 1 can of Redi-Whip Whipped Cream
- Crushed Candy Canes (for topping garnish)
Instructions
- Prepare the Mini Candy Cane Chocolates: Line a large cookie sheet with parchment paper. Arrange Mini Candy Canes in pairs on the sheet with their ends touching, alternating orientation so one candy cane appears reversed against the other.
- Melt the Chocolate: In a medium bowl, melt the Chocolate Almond Bark in the microwave, stirring until smooth and fully blended.
- Fill Candy Canes with Chocolate: Spoon the melted chocolate into the center openings of each candy cane pair. Allow the chocolate to set and harden completely before handling.
- Make Enough Chocolates: Create approximately six mini candy cane chocolates per drink to ensure full flavor and garnish options.
- Decorate the Mug Rim: Dip the rim of a 10-ounce white mug into the melted chocolate to coat the edge, then immediately dip the chocolate rim into the Sprinkle Mix to add colorful decoration.
- Assemble the Drink Base: Place two or three of the mini candy cane chocolates into the prepared mug.
- Heat the Milk: Warm 1 cup of milk to just below boiling point, either on stovetop or microwave, ensuring it is hot but not scalded.
- Pour and Stir: Pour the hot milk over the mini candy cane chocolates in the mug and stir gently until the chocolates melt fully into the milk, creating a rich peppermint chocolate cocoa.
- Add Toppings and Serve: Top the hot cocoa generously with Redi-Whip whipped cream, sprinkle crushed candy canes over the cream for extra peppermint flavor and crunch, and garnish with an additional mini candy cane chocolate on the rim or top of the mug. Serve immediately and enjoy the festive treat.
Notes
- You can substitute regular chocolate chips for the almond bark if preferred, though the almond bark melts smoothly and is easy to work with.
- Ensure the milk is heated just below boiling to avoid scalding and to maintain a creamy texture.
- The Sprinkle Mix adds decorative appeal but can be omitted or customized with your favorite sprinkles.
- Mini candy cane chocolates can be prepared in advance and stored in an airtight container to save time.
- For a non-dairy option, substitute milk with almond, soy, or oat milk and use a dairy-free whipped topping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: No-Cook
- Cuisine: American
Keywords: hot cocoa, peppermint hot chocolate, candy cane recipe, holiday drink, festive beverage, chocolate peppermint drink
