Candy-Cane Hot Cocoa

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.

By Greg Lofts
Martha Stewart Living, December 2021

Gallery

Credit: Lennart Weibull

Recipe Summary

total:
10 mins
Servings:
4
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Ingredients

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.

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  • 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.

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Reviews

© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 07/01/2022