The rich flavor of chocolate combines so well with peppermint. Top with whipped cream. Serve with a small candy cane. Try this candy cane cocoa recipe, and don’t forget to share your experience with me.
[one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]
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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 3 (1 ounce) squares semisweet chocolate, chopped
- 4 peppermint candy canes, crushed
- 4 small peppermint candy canes
- 4 cups milk
- 1 cup whipped cream
[/tab] [tab]Yield: 4 servings
Amount Per Serving:
- Calories: 486
- Total Fat: 14.9g
- Cholesterol: 31 mg
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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Step 1
Pour milk in a saucepan; heat until hot but not boiling.
Step 2
Add chocolate and peppermint candies. Stir until melted and smooth.
Step 3
Pour hot cocoa into 4 mugs.
Step 4
Top each mug with whipped cream. Candy Cane Cocoa is ready to serve.
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- Serve each with a candy cane stirring stick.
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