We still have a ton of candy canes around here.
The kids got a bunch at every party and concert and in the hierarchy of treats they got, the candy canes were pretty close to the bottom. So they ate everything else, and the candy canes are still left and there’s no way we’re actually going to eat them all. We have to come up with other ways to get rid of them.
Now this is the fun part. We took all the candy canes, put ’em in a plastic bag, and beat them with a rolling pin until they were nice and crushed. So theraputic. And then we looked around for stuff to put them in. Stuff like Candy Cane Milkshakes. And now — this hot chocolate recipe.
And this is a good, good thing, because very soon all the coffee shops will be phasing out their holiday mochas and lattes and hot chocolates and then where will we be? At home, making our own, where we don’t even have to put on pants. That’s where.
I made this using our favorite Hot Chocolate Recipe, of course, but we’re also pretty partial to the Hershey’s cocoa recipe. I’d try them both and then decide. Or don’t, and just switch back and forth all the time like we do. You don’t have to commit to your hot chocolate. Hot chocolate doesn’t get jealous or angry. Hot chocolate understands.
You can crush your candy canes the same way we did — in a plastic bag, with a rolling pin. Or you can put them in a food processor and pulse until they’re nicely crushed. I like a nice mix of finely smashed — almost powdery — candy canes, along with some larger pieces that stick around for a while.
- 2 c milk
- 2 Tb chocolate chips
- peppermint extract
- 1/4 c crushed candy canes
- Combine milk and chocolate chips in a saucepan over medium-low heat.
- Stir with a whisk until the chocolate is melted and the hot chocolate is heated through.
- Remove from heat and add a drop of peppermint extract.
- Sprinkle crushed candy canes in the bottom of a mug. Add hot chocolate, whipped cream, and more crushed candy canes on top and serve.
- Serves one.
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