Cafe Christmas Specials, Day Two: Delibird’s Candy Cane Hot Chocolate
250ml milk / milk alternative
a few drops of mint flavouring extract
Kitchen towel (the fluffy kind)
Over a medium-low heat, add your chocolate and a splash of milk until the chocolate has melted.
Add remaining milk, cocoa powder, sugar and mint extract and stir until all sugar has dissolved and the mixture has an even colour (make sure not to let it boil!).
Garnishing and Serving Method
Place your unpackaged candy candy cane in a ziplock bag, and securely wrap with a kitchen towel.
Bash the candy cane with the rolling pin until it is crushed into small, blunt pieces. Put these pieces on a plate and set aside.
Place your extra chocolate on a plate and melt in the microwave at intervals, ensuring it doesn't burn.
Place the rim of your mug in the melted chocolate until it is coated, and then place it in the crushed candy cane to create a candy cane rim for your mug.
Pour your hot chocolate into the mug, leaving a slight gap so that it doesn’t melt the rim.
Top with whipped cream and marshmallows
A light, rich flavour that just melts in your mouth!
*you can use regular hot chocolate powder, just adjust the amount of added sugar if you do!
**you can also use any chocolate!
Please send me photos if you end up trying my recipe, it really makes my day!
