Homemade hot chocolate with peppermint flair, and made up in just 15 minutes. What a great DIY gift this Christmas!
Servings: 24 to 32 servings
peppermint candy canes
(6 ounces), broken into pieces
instant dry milk
packed light brown sugar
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.