Recipes Drinks Non-Alcoholic

Hot Cocoa With Chocolate-Dipped Peppermint Candy Canes

Hot Cocoa With Chocolate-Dipped Peppermint Candy Canes
4.5 from 2 ratings
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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. 
Prep Time
25
minutes
Cook Time
5
minutes
Servings
4
servings
Hot Cocoa With Chocolate-Dipped Peppermint Candy Canes
Total time: 30 minutes
Ingredients
  • 4 cup milk (whole or 2 %)
  • 4 tablespoon imperial sugar dark brown sugar
  • 6-8 ounce bar chocolate 55-65% cocoa mass (depending on desired strength)
  • pinch of salt
  • 1 teaspoon vanilla extract
  • chocolate dipped peppermint candy canes
Directions
  1. In a saucepan, whisk milk and brown sugar to a boil.
  2. Remove from heat.
  3. Chop chocolate in small pieces and whisk 3/4 of it into hot milk.
  4. (For a stronger chocolate flavor add more chocolate.)
  5. Add salt and vanilla extract.
  6. Pour in mugs and serve with chocolate-dipped peppermint candy canes.
  7. Note: You can make hot cocoa more luxurious by replacing 1 cup of milk with half and half.
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