Candy Cane White Hot Chocolate Recipes

Steps:

• In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.

Steps:

• Heat milk and white chocolate in a large saucepan over medium heat, stirring until chocolate melts and mixture is smooth. Continue cooking, whisking constantly, until very hot, thick, and frothy, 3 to 4 minutes.
• Remove from heat; whisk in peppermint extract. Transfer to cups or mugs, dollop with whipped cream, and serve with candy canes (the candy serves as a stirring stick and also slowly dissolves into the hot cocoa, adding more peppermint flavor as you sip and repeat).

Steps:

• In a large saucepan, heat milk and bring to a simmer.
• Add white chocolate, 1 cup candy, and salt.
• Whisk mixture until smooth.
• Add schnapps and mix until heated through.
• Ladle mixture into mugs.
• Top with whipped cream and crushed peppermints.

Steps:

• Combine the chopped chocolate and vanilla extract in a medium bowl.
• Combine the milk and cream and heat over medium heat until simmering. Immediately pour the hot cream over the chopped chocolate and whisk to melt.
• Add the brandy and pour into glass or ceramic mugs. Hang the candy cane over the edge of the mug and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, until incorporated. Stir vanilla extract and almond extract into butter mixture.
• Whisk flour, hot chocolate mix, baking soda, and salt together in a separate bowl; stir into butter mixture until dough is smooth. Fold white chocolate into dough. Drop rounded teaspoonfuls of dough, about 2-inches apart, onto baking sheets. Generously sprinkle crushed candy canes over cookie dough.
• Bake in the preheated oven until edges of cookies are slightly crisp, 8 to 10 minutes. Immediately arrange marshmallows onto hot cookies; cool on baking sheets until set. Transfer cookies to wire racks to cool completely.