Homemade Christmas gifts are always the best, in my eyes. Unless, of course, someone decides to buy me that beautiful new iMac. 😉 But, seriously, I really love receiving homemade presents, whether it’s food, a drink, craft or a handmade card. I love giving them, as well.
It’s funny how last year we were in the same predicament as this year, where we are in the middle of packing up to move right smack in the middle of the holiday season. This time, we are only moving to the next town because we bought a house. Last year, we were preparing to move across the country, yet somehow I managed to put together a few Christmas baskets for some friends. The baskets included all sorts of homemade yummies. But, this year, even though our move is much less maintenance, I am unable to do Christmas baskets. I blame it on my tiny tiny kitchen where even one box takes over the whole space.
I did, however, accomplish a little gift for some family and friends we’ll be visiting this weekend. I quickly put together my favorite homemade hot chocolate mix, along with a new version with a peppermint flair. Guess they won’t be surprised if they read this post! Oops! 🙂 But, I wanted to share this recipe with you so you, too, can include it in your homemade Christmas gifting.
The peppermint flavor is somewhat subtle, so even though I think it’s perfect, if you want a stronger minty taste then simply add more candy canes. If you have a good food processor, it’s really easy to throw this together. You might inhale some candy cane dust while you’re at it, but ’tis the season, right? 😉
Oh! And, thanks to one of my wonderful readers, Miranda, for the adorable labels you see pictured! She is letting me post a printable download for you, too! (I recommend printing on sticker paper.) These will perfectly fit half-pint mason jar lids, like you see in this post.
- 12 peppermint candy canes (6 ounces), broken into pieces
- 1 cup instant dry milk
- 3/4 cup packed light brown sugar
- 10 ounces good quality bittersweet chocolate (chopped) or chocolate chips
Working with dry hands, slowly add the candy cane pieces into the feeding tube of the food processor while turned on. Process until the candy cane is a fine powder. (Do not allow any moisture into the food processor, or you'll end up with a sticky mess and a stuck lid.)
Turn the processor off and add the dry milk and brown sugar. Process until smooth, then add the chocolate and process to a fine powder.
Store in an airtight container for up to 1 month. To serve, mix 3-4 Tablespoons cocoa with 1 cup of hot milk.
There is no cocoa powder in this recipe, but if you would like it a little more chocolaty, try adding about 1 1/2 cups unsweetened cocoa powder to the food processor and process with the rest. But, if you do this, you will probably want to use more candy canes, as well.