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Child watching candy canes dissolve in three glasses of water next to a mug of peppermint hot cocoa

Candy Cane Peppermint Hot Cocoa

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 mugs
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups milk dairy, oat or soy
  • 2 tablespoons unsweetened cocoa powder
  • 1 standard candy cane crushed, plus extra for topping
  • 1 teaspoon maple syrup optional, taste first
  • 1/4 teaspoon vanilla extract
  • 1 pinch salt makes the chocolate taste richer

Equipment

  • Small saucepan
  • Whisk
  • Zip-top bag and rolling pin

Method
 

  1. Put the candy cane in a zip-top bag and let your kids crush it with a rolling pin. Keep a spoonful aside for the topping.
  2. Whisk the cocoa powder with about 3 tablespoons of the milk in a small saucepan until smooth, so there are no dry lumps.
  3. Add the rest of the milk and the crushed candy cane. Warm over medium-low heat, whisking, for 4 to 5 minutes until steaming and the candy has melted. Do not let it boil.
  4. Take it off the heat and stir in the vanilla and salt. Taste, then add maple syrup only if it needs it.
  5. Pour into two mugs, let it cool to a comfortable sipping temperature for kids, and sprinkle the reserved candy cane on top.

Notes

Want it less sweet? Skip the maple syrup; the candy cane adds plenty. For a dairy-free version use oat or soy milk. Little kids: let it cool to warm, not hot, before serving.