Ideal timing for the holidays coming up… This may be one of the easiest recipes I have ever created! However, it is still delicious and perfect for the winter season. And it is a good way to use up any extra candy canes. This recipe for candy cane cocoa was actually an idea I had as I was cleaning up the decorations from our little tree. I had about 12 candy canes left, and I knew they would probably not be eaten. I thought about making peppermint bark, but that seemed like a lot of work. Then I had a craving for hot cocoa, and instead of using a ready-made mix I decided to make my own version. Of course, as usual the recipe for candy cane cocoa goes very well topped with mini marshmallows.
An additional benefit of this recipe for candy cane cocoa mix is that the sweetness can be adjusted. You can add more or less candy cane dust, according to your taste. Children can also help to sprinkle the candy cane dust in and they tend to like the sparkles. Hope you will enjoy this sparkled up hot cocoa and leave some out for Santa Claus!
125 g pure cocoa powder (not instant cocoa mix with sugar already added)
4-6 candy canes, depending on how sweet you would like it
250 ml milk per mug
First, break the candy cane into pieces and put them into a food processor. Next, pulse the candy canes until you have fine candy cane dust. Next, mix the candy cane dust with the cocoa powder. That’s it for the mix! Now just add a couple of teaspoons of the mix to a mug of hot milk and top with marshmallows.
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