Peppermint and Chocolate is easily my favorite Christmastime flavor combo. And it’s best enjoyed in the form of a warm beverage. Plus, I always seem to have a million candy canes laying around that I’m never going to eat and this is an excellent way to use them.
The recipe makes a bigger batch—it’s good for company. Leftovers are also great in your morning coffee. Top off a fresh cup of joe with a splash of hot cocoa and you’ve got yourself a peppermint mocha for the road.
Tip: Use the handle of a butter knife to crush the candy cane. Don’t worry if there’s still a few chunks, they’ll dissolve when you heat the cocoa.
Homemade Peppermint Cocoa Recipe Instructions
homemade peppermint cocoa recipe
- 1/4 cup cocoa powder
- 1 candy cane, crushed
- 1/3 cup sugar
- 1 teaspoon vanilla
- 4 cup milk
- Whipped cream, chocolate chips, additional candy canes (optional)
- Combine cocoa powder, candy cane and sugar in a medium sauce pan.
- Whisk in 1/2 cup milk. Slowly heat over medium heat just until mixture comes to a boil.
- Add remaining milk. Cook and stir until heated through, but not boiling.