Candy Cane Hot Chocolate Recipes

CANDY CANE HOT COCOA SPOONS

Steps:

• Preheat the oven to 275 degrees F and line a rimmed baking sheet with parchment paper.
• Spray 3 soup spoons lightly with cooking spray. Place 3 unwrapped candy canes on the prepared baking sheet and bake until the candy canes are slightly soft and pliable and very warm to the touch, 8 to 10 minutes. Gently lift a candy cane and place onto one of the greased spoons (if they're too hot to touch, lift with a paper towel.) Mold and gently press the curved top of the candy cane into the bowl of the spoon so that it takes the shape of the spoon; the center of the bowl will be bare. Mold the straight part of the candy cane to the handle of the spoon. If the candy canes cool too quickly, you can pop them back in the oven for a minute or two to soften again. Let cool on the spoons while you bake the next batch of candy canes, continuing until you've molded them all.
• Melt the 3 chocolates in 3 separate small bowls by microwaving each on 50 percent power in 20-second intervals, stirring in between each, until melted.
• Dip the bowls of the candy cane spoons into the melted chocolate; you will have 4 of each type of chocolate. Set the spoons so that the chocolate-covered bowls sit flat on the cooled baking sheet and the handles tilt upward resting on the baking sheet rim. Let the chocolate set slightly, 10 to 15 minutes at room temperature or 5 minutes in the refrigerator. Keep the remaining chocolate in the bowls warm and melted, returning them to the microwave if necessary.
• Spoon some melted chocolate into the open unfilled space in the bowls of the spoons. Sprinkle with marshmallows, chocolate chips or crushed candy canes, mounding them in the center so they look like they're on the spoon. Let harden completely at room temperature, about 1 hour, or in the refrigerator, 15 to 20 minutes.

CANDY CANE HOT COCOA MIX

Steps:

• In a large bowl, mix chocolate drink mix, malted milk powder and baking cocoa. In another bowl, mix confectioners' sugar and creamer., In each of four 1-pint canning jars, layer 3/4 cup nonfat dry milk powder, 3/4 cup chocolate mixture, 3 tablespoons chocolate chips, 1/3 cup confectioners' sugar mixture, 3 tablespoons chocolate chips and 1/4 cup candy canes, pouring ingredients through a large funnel or a waxed-paper cone. Press candy canes down to fit if needed., Cover and store in a cool, dry place up to 2 months (mixture will settle). To use, transfer contents of jar to a covered container; mix well., To prepare hot cocoa: Place 1/3 cup combined mix in a mug; stir in 3/4 cup hot water until blended.

CANDY CANE HOT CHOCOLATE

Steps:

• In a large bowl measure and sift powdered sugar, unsweetned cocoa, coffee creamer,salt and skim milk powder.
• Break up and pulse in food processor til candy canes are very fine. Cover your ears its gonna get noisy!
• Mix all together and store in air tight container until ready to serve.
• To make hot chocolate mix 1/3 cup hot chocolate mix in a cup of boiling water. Top with whipped cream!
• For a gift basket idea I make a batch of just plain hot chocolate, one batch with candy cane added and one batch with mini marshmallows. For a batch -one cup of mini marhmallows. Fill three decorative air tight containers with one of each of these kinds label with instructions for making, add a cute mug, nice gift for the holidays.
• About 14 candy canes or 175 gram box will yield one cup.

CANDY-CANE HOT COCOA

Steps:

• 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).