Hot Cocoa with Chocolate Dipped Peppermint Candy Canes

By Chef Eddy Van Damme

Prep Time:

25m

Bake/Cook Time:

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.

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Products Used

1 lb. Dark Brown Sugar Box

Ingredients

1 quart (4 cups) milk (full or 2 %)
4 tablespoons Imperial Sugar Dark Brown Sugar
6 – 8 ounces bar chocolate 55-65% cocoa mass (depending on desired strength)
Pinch of salt
1 teaspoon vanilla extract
Chocolate Dipped Peppermint Candy Canes

Directions

In a saucepan whisk milk and brown sugar to a boil. Remove from heat.
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.
Pour in mugs and serve with chocolate dipped peppermint candy canes.
Note: You can make hot cocoa more luxurious by replacing one cup of milk with half and half.

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