There’s nothing quite like wrapping your hands around a steaming mug of DIY Candy Cane Cocoa on a chilly winter night. I discovered this magical drink years ago when I was desperate to use up leftover candy canes—now it’s my family’s favorite holiday tradition. The peppermint swirls through rich chocolate in the most festive way, and the whole thing comes together in minutes. Trust me, once you’ve tried homemade cocoa with real candy canes melting into it, you’ll never go back to those sad little packets. My kids start begging for it as soon as the Christmas decorations come out!
Why You’ll Love This DIY Candy Cane Cocoa
This cocoa is pure holiday magic in a mug—here’s why it’ll become your new favorite:
- Faster than untangling lights: Ready in just 10 minutes, even when you’re juggling holiday chaos
- Tastes like Christmas morning: The peppermint-chocolate combo will give you instant festive cheer
- Your sweetness, your rules: Add more sugar for kids or dial it back for grown-up tastes
Best part? You probably have everything in your pantry right now (except maybe the whipped cream—but that’s optional…ish).
Ingredients for DIY Candy Cane Cocoa
Here’s what you’ll need to make this pepperminty dream come true—measurements matter, so no eyeballing! (Well, maybe just a little.)
- 2 cups whole milk (or your favorite dairy-free swap—almond milk makes it extra festive)
- 2 tablespoons unsweetened cocoa powder (the good stuff, not that hot chocolate mix!)
- 2 tablespoons sugar (or more if you’ve got a serious sweet tooth)
- 1/4 teaspoon vanilla extract (the secret hug that ties everything together)
- 2 small candy canes, crushed (pro tip: leave some bigger chunks for garnish!)
- Whipped cream (optional, but let’s be real—it’s mandatory in our house)
See? Nothing fancy—just simple ingredients that transform into pure holiday magic.
How to Make DIY Candy Cane Cocoa
Making this cocoa is easier than wrapping presents—just follow these simple steps for peppermint perfection:
Step 1: Warm the Milk
Grab your favorite saucepan (mine’s the red one with the slightly chipped handle) and pour in the milk. Heat it over medium heat—you want it warm, not boiling! Stir occasionally until you see little steam wisps dancing above the surface.
Step 2: Whisk in Cocoa and Sugar
Now the fun part! Sprinkle in your cocoa powder and sugar, then whisk like you’re conducting a holiday orchestra. Keep going until every last lump disappears—this is what gives your cocoa that velvety smooth texture. (Taste test here is mandatory, by the way.)
Step 3: Add Flavor and Simmer
Toss in those crushed candy canes and vanilla extract—listen closely and you’ll hear the peppermint start to melt into the cocoa. Let it all simmer gently for 2-3 minutes (no boiling or the milk will get grumpy). The moment it turns that perfect shade of chocolate-mint brown? That’s your cue to pour and enjoy!
Tips for Perfect DIY Candy Cane Cocoa
After making this cocoa every December for years, I’ve learned a few tricks to make it absolutely foolproof:
- Taste as you go – Add sugar gradually until it’s just right for you (kids usually want it sweeter than adults!)
- Fresh candy canes work best – Stale ones lose their punchy mint flavor
- Crush extra for garnish – Those pretty red-and-white flecks on top make it extra festive
- Whisk constantly – This prevents the cocoa from sticking to the pan
Oh, and always make extra—this cocoa disappears faster than holiday cookies!
DIY Candy Cane Cocoa Variations
This recipe is like your favorite ugly Christmas sweater—totally customizable! Here are my favorite twists:
- Dairy-free delight: Swap milk for almond or oat milk (bonus: it makes the mint flavor pop!)
- Dark chocolate dreams: Use dark cocoa powder for a richer, grown-up version
- Tipsy treat: Add a splash of peppermint schnapps for festive adults-only cocoa
However you make it, that candy cane magic always shines through.
Serving Suggestions for DIY Candy Cane Cocoa
This cocoa deserves a proper holiday presentation! Serve it in festive mugs with candy cane stirrers—the kids go wild for this. Pair it with gingerbread cookies or peppermint bark for the ultimate cozy moment. Bonus points if you add a sprinkle of cocoa powder on top like snow!
Storing and Reheating DIY Candy Cane Cocoa
Got leftovers? (Unlikely in my house, but just in case!) Pour any extra cocoa into a jar and refrigerate for up to 2 days. When reheating, go slow—warm it gently on the stove or in short microwave bursts, stirring often. Don’t panic if it separates a little—just give it a good whisk! The candy cane flavor actually gets better as it sits.
DIY Candy Cane Cocoa Nutrition
Here’s the scoop—each cozy mug (made with whole milk and no whipped cream) has about 200 calories. Remember, these are just estimates! Your exact nutrition will dance around depending on your milk choice and how generous you are with those candy cane crumbs.
FAQs About DIY Candy Cane Cocoa
Can I use peppermint extract instead of candy canes?
Absolutely! Use 1/4 teaspoon extract if you’re out of candy canes—just taste as you go, since extract packs more punch. But honestly? The candy canes give that nostalgic holiday flavor I can’t resist.
Is oat milk okay for dairy-free?
Yes! Oat milk makes wonderfully creamy cocoa. My sister swears it tastes even better than regular milk. Just avoid the sweetened kind unless you want extra sugar.
How long does it keep?
About 2 days in the fridge—if it lasts that long! The mint flavor actually deepens overnight. Just whisk well when reheating to blend everything back together.
10-Minute DIY Candy Cane Cocoa That Tastes Like Christmas
A simple and festive homemade cocoa recipe with the refreshing taste of candy canes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups milk
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 1/4 teaspoon vanilla extract
- 2 small candy canes, crushed
- Whipped cream (optional)
Instructions
- Heat milk in a saucepan over medium heat until warm.
- Whisk in cocoa powder and sugar until fully dissolved.
- Stir in vanilla extract and crushed candy canes.
- Simmer for 2-3 minutes, stirring occasionally.
- Pour into mugs and top with whipped cream if desired.
Notes
- Use peppermint extract for a stronger mint flavor.
- Adjust sugar to taste.
- For a dairy-free version, substitute with almond or oat milk.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 25g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
