4.5
2 ratings

Hot Cocoa With Chocolate-Dipped Peppermint Candy Canes

Indulgence in a mug
Hot Cocoa With Chocolate-Dipped Peppermint Candy Canes
Photo courtesy of Imperial Sugar.

When it's cold and frosty outside, stay warm and toasty inside with Chef Eddy's made-from-scratch hot cocoa. Serve with a chocolate-dipped peppermint candy cane for an extra special treat.

Recipe courtesy of Imperial Sugar. 

Ready in
30 m
25 m
(prepare time)
5 m
(cook time)
4
Servings
311
Calories Per Serving

Ingredients

  • 4 Cups milk (whole or 2 %)
  • 4 Tablespoons Imperial Sugar Dark Brown Sugar
  • 6-8 Ounces bar chocolate 55-65% cocoa mass (depending on desired strength)
  • Pinch of salt
  • 1 Teaspoon vanilla extract
  • Chocolate Dipped Peppermint Candy Canes

Directions

In a saucepan, whisk milk and brown sugar to a boil.

Remove from heat.

Chop chocolate in small pieces and whisk 3/4 of it into hot milk.

(For a stronger chocolate flavor add more chocolate.)

Add salt and vanilla extract.

Pour in mugs and serve with chocolate-dipped peppermint candy canes.

Note: You can make hot cocoa more luxurious by replacing 1 cup of milk with half and half.

Nutritional Facts
Servings4
Calories Per Serving311
Total Fat15g24%
Sugar23gN/A
Saturated9g45%
Cholesterol24mg8%
Protein18g35%
Carbs51g17%
Vitamin A112µg12%
Vitamin B121µg46%
Vitamin B60.2mg11.6%
Vitamin D3µg21%
Vitamin E0.2mg1.5%
Vitamin K2µg2%
Calcium348mg35%
Fiber19g74%
Folate (food)28µgN/A
Folate equivalent (total)28µg7%
Iron7mg39%
Magnesium276mg66%
Monounsaturated4gN/A
Niacin (B3)1mg8%
Phosphorus573mg82%
Polyunsaturated0.7gN/A
Potassium1101mg23%
Riboflavin (B2)0.5mg41.2%
Sodium155mg6%
Sugars, added10gN/A
Thiamin (B1)0.2mg12.7%
Water217gN/A
Zinc4mg39%