Candy Cane Hot Cocoa Recipe

Servings: 4

Get the Pan!

Our "white chocolate" blends with eggnog and milk and a dash of peppermint spice, everything nice all winter long.




8 ounces good quality white chocolate

2 cups milk

2 cups eggnog

1½ teaspoons peppermint extract or ⅓ cup chopped peppermint candy

Whipped cream

Fresh grated nutmeg or ground cinnamon or sprinkles

Sprig of mint

Candy canes


Candy Can Hot Cocoa in a coffee mug.
[Click for larger image] 


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.