Candy Cane Hot Chocolate
Prep time
Cook time
Total time
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.
Recipe type: Beverage
Serves: 4
Peppermint Syrup:
  • 1 cup sugar
  • 1 cup water
  • 2 tsp peppermint extract
  • 2 cups milk
  • ½ 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 ¼ cup of peppermint syrup, and whisk until smooth.
  2. To serve, divide the hot mocha evenly between four cups, then garnish as desired.
Recipe by Crumb: A Food Blog at