Food & Cooking Recipes Dessert & Treats Recipes Candy-Cane Hot Cocoa Be the first to rate & review! By Greg Lofts Greg Lofts Website Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on November 24, 2021 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Total Time: 10 mins Servings: 4 Dress your hot cocoa up in something festive, like candy canes perhaps! Heat a pan of milk with chopped white chocolate and a bit of peppermint extract. Whisk it until it's thick and frothy, then top with a dollop of whipped cream and a candy-cane garnish—we hear that's customary at the North Pole. Ingredients 32 ounces whole milk or oat milk 6 ounces white chocolate, chopped (¼ cup) Pinch of kosher salt ½ teaspoon peppermint extract Unsweetened whipped cream and candy canes or peppermint sticks, for serving Directions Heat milk and white chocolate in a large saucepan over medium heat, stirring until chocolate melts and mixture is smooth. Continue cooking, whisking constantly, until very hot, thick, and frothy, 3 to 4 minutes. Remove from heat; whisk in peppermint extract. Transfer to cups or mugs, dollop with whipped cream, and serve with candy canes (the candy serves as a stirring stick and also slowly dissolves into the hot cocoa, adding more peppermint flavor as you sip and repeat). Cook's Notes Whole milk creates a thicker, creamier froth than low-fat and skim milks. For a plant-based alternative, oat milk, such as Oatly, also creates a rich froth. Rate it Print