Around Christmas time, I tend to have a surplus of peppermint candy canes lying around. They also last well into the new year because they keep very well (and go on sale after the holidays!). I like this about candy canes because if you’re a fan of peppermint, they make fantastic coffee stirs and it’s nice to have them around to infuse a little flavor into an otherwise plain cup of coffee.
This Double Chocolate Peppermint Mocha – inspired by the various peppermint-infused drinks I’ve had from coffee shops this season – is far from plain, however. It is a rich, creamy hot chocolate made with both dark and white chocolate. Milky white chocolate really adds a creaminess to the drink, while the dark chocolate makes for a very deep chocolate flavor. Truthfully, I rarely measure out any of the ingredients when I’m going to make up a batch of this drink. I just add a bit of white chocolate, a bit of dark chocolate and add more if I feel I need to. I recommend adopting the same strategy so you can make this at a moment’s notice, but use the recipe below as a jumping off point. Don’t forget to use the candy cane as a stirring stick to really infuse that peppermint flavor. It also adds some extra sweetness to the mocha, and most candy canes have a better flavor than simply adding in peppermint extract.
I garnish this with whipped cream and crushed peppermint, but a candy cane alone is a nice touch. A mini candy cane makes a cute garnish as well, especially if you want to double or triple the recipe for a bigger crowd.
Double Chocolate Peppermint Mocha
2-oz white chocolate
2-oz dark chocolate
6-oz hot coffee
1 candy cane
Chop up white and dark chocolate in the small chunks. In a small saucepan, combine chocolates with milk and cook over medium-heat, stirring frequently, until chocolate is melted and mixture is smooth. Pour into a large coffee mug and add hot coffee. Stir well with candy cane to infuse peppermint flavor.
If desired, top with whipped cream and crushed peppermints.
Note: If you have an espresso machine, you can use more milk and add espresso. The milk-coffee ratio is very flexible and you can certainly adapt it to your preferences.