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Candy Cane Hot Chocolate | Cinnamon Hot Chocolate

This recipe is so fun to make with the kids! The mold makes 24 hot chocolate stirrer's. We made 12 cinnamon, and 12 candy cane. Also, we made a few without stirrer's and put them in a jar as a gift.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert, Drinks
Cuisine: American
Keyword: candy cane hot chocolate, cinnamon hot chocolate, holiday treat, hot chocolate
Servings: 24
Author: Dyana - Busy Little Chefs

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. 

Notes

Use a good quality chocolate bar, or chocolate morsels. For this recipe we used dark chocolate. Milk chocolate is a good option as well, but it will be a bit sweeter.