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Candy Cane Hot Chocolate

  • Author: Isabelle Boucher (Crumb)
  • Total Time: 35 mins
  • Yield: 4 1x


This is a perfect drink for kicking back and relaxing during the holidays - soothing, chocolatey and belly-warming with a shot of caffeine to revive you for the next round of gift-wrapping, holiday shopping or kid wrangling. For the kidlets, simply omit the espresso and you've got yourself a Candy Cane Hot Chocolate instead.



Peppermint Syrup:

  • 1 cup sugar
  • 1 cup water
  • 2 tsp peppermint extract


  • 2 cups milk
  • 1/2 cup heavy cream
  • 2 tbsp sugar
  • 4 oz dark chocolate, chopped
  • 2 tbsp cocoa powder
  • 2 tbsp instant espresso powder (or 4 shots fresh-brewed espresso)


  • Whipped cream
  • Crushed candy cane
  • Chocolate shavings


Prepare the Syrup (up to 1 week in advance):

  1. In a small saucepan set over medium-high heat, bring sugar and water to a boil. Reduce heat to low, then stir in peppermint extract and simmer for 20 minutes. Remove from heat and allow to cool before transferring to a container. Syrup will keep for several weeks in the refrigerator.

Prepare the Mocha (at the last minute):

  1. In a small saucepan set over medium-high heat, whisk together milk, cream and sugar until the mixture reaches a simmer. Remove from heat immediately. Add chopped chocolate, cocoa powder, espresso and 1/4 cup of peppermint syrup, and whisk until smooth.
  2. To serve, divide the hot mocha evenly between four cups, then garnish as desired.
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Category: Beverage