I enjoy this recipe because it comes together in minutes and uses simple ingredients that create a wonderfully festive drink. I like how the crushed candy canes melt into the cocoa, adding both sweetness and a cool peppermint finish. I also love serving it with whipped cream and a candy cane stirring stick for an extra touch of holiday charm.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by heating the milk in a saucepan over medium heat until it’s hot but not boiling.
I whisk in the chopped semisweet chocolate and the crushed peppermint candies, stirring until everything has melted and the mixture is perfectly smooth.
I pour the hot cocoa into four mugs, top each one with a generous spoonful of whipped cream, and finish by adding a small candy cane as a festive stirring stick.
Servings and Timing
This recipe makes 4 cups of cocoa. Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes
Variations
I sometimes use dark chocolate instead of semisweet for a richer, less sweet version. When I want a creamier drink, I replace part of the milk with half-and-half. I also enjoy adding a dash of vanilla extract or a pinch of cinnamon for a different twist. For a fun garnish, I sprinkle crushed candy cane or chocolate shavings on top of the whipped cream.
Storage/Reheating
I store leftover cocoa in an airtight container in the refrigerator for up to two days. When reheating, I warm it gently on the stovetop over low heat, stirring often so the chocolate doesn’t scorch. I avoid microwaving it too long because the milk can heat unevenly. I add fresh whipped cream just before serving.
FAQs
Can I use cocoa powder instead of chocolate?
Yes, but I prefer real chocolate for a richer texture.
Can I make this dairy-free?
Yes, I use almond milk, oat milk, or coconut milk and choose a dairy-free chocolate.
How can I make it sweeter?
I add a little sugar or an extra crushed candy cane.
Can I use white chocolate?
Yes, it creates a delicious white peppermint cocoa.
How do I keep the milk from burning?
I heat it over medium or medium-low and stir often.
Can I make this ahead for a party?
Yes, I keep it warm in a slow cooker on low and stir occasionally.
Can I use peppermint extract?
Yes, but very sparingly since it’s strong; I start with a drop.
Can I add marshmallows?
Absolutely—they melt beautifully into the cocoa.
Can I double the recipe?
Yes, I scale everything up and use a larger pot.
Can I skip the whipped cream?
Yes, but I love the creamy contrast it adds.
Conclusion
I find Candy Cane Cocoa to be a festive, comforting drink that captures the joy of the holiday season in every sip. Whether I serve it for guests or enjoy a quiet mug on my own, it always brings a delightful mix of rich chocolate and refreshing peppermint to the moment
A rich, creamy holiday hot cocoa made with melted semisweet chocolate and crushed candy canes for a festive peppermint twist, topped with whipped cream and a candy cane stir stick.
Author:Amy
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:4 cups
Category:Beverage
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
4 cups milk
3 (1 oz) squares semisweet chocolate, chopped
4 peppermint candy canes, crushed
1 cup whipped cream
4 small peppermint candy canes
Instructions
Heat the milk in a saucepan over medium heat until hot but not boiling.
Whisk in the chopped semisweet chocolate and crushed candy canes until fully melted and smooth.
Pour the cocoa into four mugs.
Top each mug with whipped cream and a small candy cane for stirring.
Notes
Use dark chocolate for a richer, less sweet cocoa.
Replace part of the milk with half-and-half for extra creaminess.
Add vanilla or a pinch of cinnamon for a flavor twist.
Garnish with crushed candy cane or chocolate shavings.
