Chocolaty Candy Cane Hot Chocolate

This post may contain affiliate links, please read my disclosure policy.

This is hands down the best hot chocolate I’ve ever had. The peppermint gives a nice festive touch and it’s a great way to use some of those candy canes you were probably going to throw away anyway. Imagine yourself snuggled up on the couch, the Christmas tree is lit, and your watching buddy the elf find his dad. The only thing that’s missing is this delicious hot chocolate. My girlfriend was a huge fan of the hot chocolate but I have to say I almost preferred it cold, I took several trips to the fridge for a sip of the leftovers.

Walkthrough

Start by measuring and preparing all of your ingredients ahead of time. Everything is pretty easy but when it comes to crushing the candy canes, I nearly broke my knife. Use a large Ziploc bag and cast iron skillet crush the candy canes, your knife will thank you. Pour the whole milk into a 3qt sauce pan, gently heat it until it begins to bubble lightly. It’s important that the milk is heated gently because it can burn quickly over high heat. When the milk is lightly bubbling remove it from the heat then all of the ingredients to the pot, whisk to incorporate. If the chocolate doesn’t melt return the pot back to the stove to gently heat.

Pour the hot chocolate into mugs about 80% full then top with whipped cream, mini marshmallows, crushed candy canes, and chocolate shavings. Serve immediately. Enjoy!

Tips

– Refrigerate remaining hot chocolate to drink hot or cold for up to five days
– This recipe also doubles as the best chocolate milk you’ve ever had, cool down in a mason jar then screw the lid on. Shake before drinking.
-The candy canes can be replaced by a few tablespoons of your favorite sweetener if you don’t like peppermint
-Any type of chocolate can be used for this recipe
-Crush the candy canes by putting them in a ziploc bag, pressing out most of the air, then crush with a cast iron skillet

Tools

Messermeister Royale Elité Stealth 9″ Chef’s Knife – Affiliate link
I’ve been using this knife for about 2 years now, it’s an absolute work horse. It stays sharp for a very long time, has great balance, and it’s just a beautiful knife.

Microplane zester – Affiliate link
I have the old version of this zester going on for about 10 years now. It’s a great investment with various uses in kitchen such as zesting citrus, grating garlic, and shaving chocolate.

OXO Good Grips 3-Piece Angled Measuring Cup Set – Affiliate link
It’s great to have various sized measuring cups for different jobs. In this recipe you can measure out all 4 cups of milk at once without having to refill the same cup 4 times. I like to put all my ingredients away after they’ve been measured to declutter my work station.

Bamboo cutting board 18 x 12.5 – Affiliate link
I don’t have this exact cutting board but I’ve had a similar one for 7 years and it’s still going strong, I do wish there were some rubber grips to make it a little easier tor educe it from slipper but I just throw a damp kitchen towel under it to prevent it from slipping.

3qt Sauce Pan
I’m currently in the market for new cookware so I don’t have any preferences on sauce pans but I’ve been looking at this All-Clad 3Qt Sauce Pan (Affiliate)

Whisk
I just picked up this whisk (Non-Affiliate) from target and I’ve been using it a lot

Ingredients

Hot chocolate:
32oz whole milk
4.4oz milk chocolate, finely chopped
4 candy canes, crushed
1 tbsp cocoa powder

Toppings:
Chocolate shavings
Mini marshmallows
Whipped cream
Crushed candy canes

Directions

  1. Gently heat milk in a sauce pan until it starts to bubble
  2. Whisk in the milk chocolate, candy canes, and the cocoa powder
  3. Return the pan to the stove if all of the chocolate isn’t melted
  4. Pour into a mug, top with whipped cream, mini marshmallows, chocolate shavings, and crushed candy canes

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