It’s that time of year when I start craving peppermint and candy canes. What better pairing then cool peppermint flavor and hot cocoa on a cold winter day? This Candy Cane Cocoa is a delicious and satisfying sip that’s easy to whip up with only four simple ingredients. My dairy-free and vegan recipe for candy cane hot cocoa makes approximately four small 6-ounce servings or two large 12-ounce servings. My favorite memory of sipping hot cocoa is after playing outside with my son when he was younger after a snowfall building a snowman and making beautiful memories. (Be sure to check out the last photo at end of post with my nod to those special days!) ⛄

I used Nature’s Flavors organic Candy Cane Flavor Syrup for a delicious candy cane flavor.

Let’s begin!

Ingredients:

Candy Cane Chocolate Almond Milk Recipe

3 cups unsweetened vanilla almond milk
1/4 cup Nature’s Flavors organic Candy Cane Flavor Syrup
2 tbsp organic unsweetened cocoa powder
1/3 cup semi-sweet chocolate chips (allergy friendly, dairy-free)

Optional Garnish:

Marshmallows that are chocolate dipped and rolled in crushed candy canes or peppermints.

Instructions:

Add first three ingredients in a small sauce pot and heat over medium-low heat, while stirring or whisking often until hot, but not boiling.Next, add chocolate chips and stir or whisk until melted and blended well.

Remove from heat and pour into mugs. Garnish with marshmallows and crushed peppermints or candy cane, if desired.It’s like a warm hug in a mug!

Cheers to you my sweet Ryan for the wonderful winter memories of building snowmen and playing on a cold winter’s day and then enjoying some delicious hot cocoa afterwards!

Enjoy!

❤️Julie

Candy Cane Cocoa

What better pairing then cool peppermint flavor and hot cocoa on a cold winter day? This Candy Cane Cocoa is a delicious and satisfying sip that’s easy to whip up with only four simple ingredients. My recipe makes approximately four small 6-ounce servings or two large 12-ounce servings.

Print Recipe

Prep Time 2

Cook Time 5

Total Time 7

Course Drinks

Cuisine American

Calories 116.85 kcal

Ingredients

3 cups unsweetened vanilla almond milk
1/4 cup Nature’s Flavors organic Candy Cane Flavor Syrup
2 tbsp organic unsweetened cocoa powder
1/3 cup semi-sweet chocolate chips allergy friendly, dairy-free

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

Add first three ingredients in a small sauce pot and heat over medium-low heat, while stirring or whisking often until hot, but not boiling.
Next, add chocolate chips and stir or whisk until melted and blended well.
Remove from heat and pour into mugs. Garnish with marshmallows and crushed peppermints or candy cane, if desired.