CANDY CANE HOT CHOCOLATE RECIPE
We love the holidays, and creating fun new treat recipes. This recipe is a twist on the classic hot chocolate favorite, turning it into the ultimate hot chocolate with two delicious versions. The Candy Cane Chocolate Recipe is made with dark semi-sweet chocolate, peppermint extract, and crushed candy canes. The other version is a Cinnamon Hot Chocolate Recipe made with dark semi-sweet chocolate and cinnamon. Both delicious!!
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Please note these are “hot chocolate” recipes. I originally titled this blog post Candy Cane Cocoa Recipe, and felt Candy Cane Hot Chocolate was a more accurate description. I explain below under Hot Cocoa vs Hot Chocolate. 😃
We’re in love with these holiday hot chocolate recipes. They’re made with real chocolate, and flavored two different ways with peppermint and cinnamon. We know this tastes amazing, but what about the gingerbread shapes? Cuteness overload!!
There’s so many ways to make this using a variety of ingredients for chocolatey flavor. We opted for a very basic recipe, but used Callebaut, a high quality Belgian chocolate. The kids made these with ease, and had a blast too. Click here to learn more about Callebaut chocolate.
TWO EASY HOT CHOCOLATE RECIPES
CANDY CANE RECIPE
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- Callebaut dark semi sweet chocolate
- peppermint extract
- candy canes
- half & half
- milk
CINNAMON RECIPE
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- Callebaut dark semi sweet chocolate
- cinnamon
- cinnamon sticks
- half & half
- milk
I took a chocolate making class when I was in culinary school, and I loved it! One of my all time favorite classes. The only problem I had was my zero will power when it comes to truffles, bon bons, and anything chocolate.
In the class, we made more complicated recipes made for the adult palette. For instance, one of the recipes called for cayenne pepper, cocao powder as well as the Belgian chocolate, and cocao butter. Even though we’re sharing a more basic recipe, it still tastes divine.
STEPS TO MAKE THE CANDY CANE HOT CHOCOLATE RECIPE
WHAT’S THE DIFFERENCE BETWEEN HOT COCOA AND HOT CHOCOLATE?
You may think they’re the same thing, because I sure did. After creating my delicious creamy hot chocolate recipe, and a little more research I discovered they are different. Hot cocoa is usually made from a mix of cocoa powder, sugar, and milk. It’s actually a bit sweeter, and lighter than hot chocolate. On the other hand, hot chocolate is made using a good quality chocolate combined with milk, water, or cream. For extra flavor add cinnamon, peppermint, or vanilla.
Hot chocolate is usually less sweet than hot cocoa, because there’s no need for additional added sugar. It will also have a thicker creamier taste.
After you make a rich hot chocolate recipe like this, it will be impossible to go back to those chalky powder packets. Actually, I grew up on those packets and drinking a cup always put a smile on my face. As my love for chocolate grew, so did my taste for rich pure chocolate flavor.
One time I did a side by side taste test with Swiss Miss, and what a shock. It was sweet, and gritty, and you could taste the stale powdered milk flavor. Also, all the gritty sugar bubbled up and rose to the top. I had to press them against the side of the cup to get them to dissolve. Needless to say, it was an eye opening experience.
If I made this type of recipe, then I could have called it the Candy Cane Cocoa Recipe, made from powder cocoa, sugar and milk.
HOW TO MAKE THE CANDY CANE HOT CHOCOLATE RECIPE
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First make the stirrers. Break the arches from the candy canes and place them into a baggie. Then crush them into small pieces. The end of the candy cane stir sticks should be flat, so they will stay level when inserting them into the chocolate mold.
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Put the chocolate in a medium microwave safe bowl or cup, and place into the microwave. Microwave on high for 30 second intervals, stirring every 30 seconds. When you see just a few lumps in the chocolate, it is done. Remove from the microwave, and stir until the lumps are all dissolved.
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Add the peppermint extract, and crushed candy cane pieces stirring until mixed.
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Spoon into the molds. The chocolate will need to slightly set/ harden for the candy cane to stay in place. (You can speed up the cooling process by placing the mold in the refrigerator for about 5 minutes. Don’t let it harden all the way, or the candy cane won’t insert in to the chocolate.)
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Insert the candy cane into the chocolate, and let it set before removing. Once they’ve set, they will pop right out of the molds. Sift the powdered sugar on top, and sprinkle with the red flakes.
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Pour the milk and half & half into a small saucepan. Heat until you see small bubbles start to form on the side of the pot. Remove from heat, as you don’t wan’t the milk to boil it becomes a little grainy.
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Pour into a cup, add the stirrer swirling until melted, and a little whipped cream to the top.
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This Candy Cane Hot Chocolate Recipe melts perfectly swirling the chocolate around with the candy cane handle. No gritty sugar bubble on the top. The best part is when the chocolate has melted away, and the cool peppermint candy cane is left to eat. Yum!
Brody had so much fun making hot chocolate at home, that this may become a tradition around our house.
KIDS FAVORITE STEPS MAKING THIS HOT CHOCOLATE RECIPE
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- melting the chocolate, then licking their fingers. (Rule-never lick your fingers while cooking.)
- eat a few extra pieces of candy cane
- drinking the hot cocoa
- licking the whipped cream off their lips
- eating the candy cane stick
THINGS YOU MAY NEED FOR THIS RECIPE
Share the ❤️ on Pinterest!
MORE HOLIDAY RECIPES FROM BUSY LITTLE CHEFS
Candy Cane Hot Chocolate | Cinnamon Hot Chocolate
Ingredients
CANDY CANE COCOA RECIPE
- 1 1/2 cups dark semi sweet chocolate (300 grams)
- 1/2 teaspoon peppermint extract
- 2 tablespoons crushed candy cane pieces
- 1 candy cane
- 1/2 cup milk
- 1/4 cup half & half
CINNAMON COCOA RECIPE
- 1 1/2 cups dark semi sweet chocolate (300 grams)
- 2 teaspoons cinnamon
- 1 cinnamon stick
- 1/2 cup milk
- 1/4 cup half & half
SPRINKLE ON TOP
- sift powdered sugar (use this on candy cane stirrer)
- sprinkle cinnamon (use this on cinnamon stirrer)
- sprinkle red flakes (this adds some color, can use this for both)
Instructions
CANDY CANE COCOA RECIPE
- MAKE THE STIRRER'S. Break the arches from the candy canes and place them into a baggie. Then crush them into small pieces. The end of the candy cane stir sticks should d be flat, so they will stay level when inserting them into the chocolate mold. (Use this step if you can't find the straight candy canes.)
- Put the chocolate in a medium microwave safe bowl or cup, and place into the microwave. Microwave on high for 30 second intervals, stirring every 30 seconds. When you see just a few lumps in the chocolate, it is done. Remove from the microwave, and stir until the lumps are all dissolved.
- Add the peppermint extract, and crushed candy cane pieces stirring until mixed.
- Spoon into the molds. The chocolate will need to slightly set/ harden for the candy cane to stay in place. (You can speed up the cooling process by placing the mold in the refrigerator for about 5 minutes. Don't let it harden all the way, or the candy cane won't insert in to the chocolate.)
- Insert the candy cane into the chocolate, and let it set before removing. Once they've set, they will pop right out of the molds. Sift the powdered sugar on top, and sprinkle with the red flakes.
- Pour the milk and Half & Half into a small saucepan. Heat until you see small bubbles start to form on the side of the pot. Remove from heat, as you don't wan't the milk to boil it becomes a little grainy.
- Pour into a cup, add the stirrer swirling until melted, and a little whipped cream to the top.
CINNAMON COCOA RECIPE
- Put the chocolate in a medium microwave safe bowl or cup, and place into the microwave. Microwave on high for 30 second intervals, stirring every 30 seconds. When you see just a few lumps in the chocolate, it is done. Remove from the microwave, and stir until the lumps are all dissolved.
- Add the cinnamon to the melted chocolate, and stir until dissolved.
- Spoon the chocolate mixture into the molds, and add the cinnamon stick. (The chocolate doesn't need to harden for this recipe, since the cinnamon sticks are much lighter than the candy canes and will stay in place.
- Let them set, and as soon as they harden they can be popped right out.
- Sprinkle with cinnamon, and the red flakes. They are ready to be stirred into a hot cup of milk.
- Pour the milk and Half & Half into a small saucepan. Heat until you see small bubbles start to form on the side of the pot. Remove from heat, as you don't wan't the milk to boil it becomes a little grainy.
- Pour into a cup, add the stirrer swirling until melted, and a little whipped cream to the top.
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