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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. 


  • 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


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.