CANDY CANE HOT COCOA*
Original recipe makes four (1 cup) servings
- 3 (1 ounce) squares semisweet chocolate, chopped
- 5 peppermint candy canes, crushed
- 1 cup whipped cream
- 4 small peppermint candy canes
- 4 cups milk
Set aside a two tablespoons of crushed candy cane.
In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and and the remaining crushed peppermint candies until melted and smooth.
Pour hot cocoa into four mugs, and garnish with whipped cream. Sprinkle a half tablespoon of candy cane over each dollop of whipped cream.
Serve each with a small candy cane stirring stick!