Hot Cocoa With Chocolate-Dipped Peppermint Candy Canes
Hot Cocoa With Chocolate-Dipped Peppermint 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.Recipe courtesy of Imperial Sugar.
Prep Time
25
minutes
Cook Time
5
minutes
Servings
4
Total time: 30 minutes
Ingredients
- 4 cup milk (whole or 2 %)
- 4 tablespoon imperial sugar dark brown sugar
- 6-8 ounce 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 1 cup of milk with half and half.