Candy Cane Cocoa Recipe -- Mr Breakfast

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Candy Cane Cocoa

(4 servings) Printable Version

4 cups low-fat milk
3 ounces semisweet chocolate -- chopped
4 regular-sized peppermint candy canes -- crushed
4 mini peppermint candy canes
1 cup whipped cream

In a saucepan bring the milk to a simmer. Add the chocolate and the crushed peppermint candies and whisk until everything is melted and smooth.

Divide hot cocoa between four mugs garnish with whipped cream and serve with a candy cane stirring stick.

Great for Christmas morning or any morning you want to send the kids to school with a smile on their faces.

Mr Breakfast would like to thank newjerseygal for this recipe.

Recipe number 1100. Submitted 10/17/2003.

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Latest Breakfast Lover Comments for Candy Cane Cocoa

Overall Average Rating = 4 (out of 5)

View all 4 comments for this recipe.

By Candra De

Recipe Rating (out of 5):

This was a Great Addition to our Bistro @ our Church!!!! Thanks!!!

Comment submitted: 11/26/2008 (#6975)

By sweetinesa (Team Breakfast Member)

Recipe Rating (out of 5):

Ha ha ha ha deliousiouse.

Comment submitted: 11/25/2008 (#6970)

By CandyMan

Recipe Rating (out of 5):

For your hot cocoa, how about a pepperemint pattie, orange or raspberry pattie.

Comment submitted: 12/22/2006 (#1018)

View all 4 comments for this recipe.

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