Hot Cocoa with Chocolate Dipped Peppermint Candy Canes

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Hot Cocoa with Chocolate Dipped Peppermint Candy Canes
By Chef Eddy Van Damme
Prep Time:
25m
Bake/Cook Time:
5m
Yield:
4 - 5 servings
Plan for:

45 minutes for dipping candy canes

When it's cold and frosty outside, stay warm and toasty inside with Chef Eddy's made-from-scratch hot cocoa. Serve with a chocolate dipped peppermint candy cane for an extra special treat.

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Imperial
Products Used

Ingredients

    Directions

    1. In a saucepan whisk milk and brown sugar to a boil. Remove from heat.
    2. Chop chocolate in small pieces and whisk 3/4 of it into hot milk. (For a stronger chocolate flavor add more chocolate.) Add salt and vanilla extract.
    3. Pour in mugs and serve with chocolate dipped peppermint candy canes.
    4. Note: You can make hot cocoa more luxurious by replacing one cup of milk with half and half.
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    Oops.. there is no Spanish translation to this recipe