Candy Cane Hot Cocoa Recipe
Our "white chocolate" blends with eggnog and milk and a dash of peppermint spice, everything nice all winter long.
Using a hand grater on the large side, grate the chocolate into shreds. In a spouted medium saucepan coated with Teflon™ nonstick, mix the milk and eggnog over medium-low heat. Stir in the peppermint and white chocolate. Cook stirring often until mixture begins to simmer hot. Pour into mugs; top with whipped cream, nutmeg or sprinkles and serve with a candy cane stirrer.