We have been at an almost consistent 75-80 degrees here in Texas this entire fall season. And while I beg for this picture perfect weather most times during the year (considering in the summers we are a consistent 100 degrees), part of me wishes it was colder right now.
You know to enjoy things like hot soup, snuggling with a soft fleece blanket, seeing your breath in the air as you pick out a Christmas tree and sipping some hot cocoa; all of which just feel or taste better when it is cold outside.
I would have never pinned hot cocoa as a ‘comfort food’ per say, but it totally is. Trying to warm cold ‘frost bit’ fingers, noses and souls with a single cup of hot cocoa, is a tall task but somehow hot cocoa does it.
And I have countless memories of braving the cold with my friends and family to ski some slopes, build a snowman, see some Christmas lights or ice sculptures; and then laugh and giggle as we try and warm up over some hot cocoa.
Transform your hot cocoa this holiday season and try this peppermint version (I don’t know why the holidays and peppermint flavored treats go hand and hand, they just do). Whip up this mix in minutes and keep on hand for making cold weather memories or gifting to friends.
Note: I used 8 candy canes originally to make this. This created nice, light peppermint overtones. I suggest if you want to have a stronger peppermint flavor to use 12, maybe even 14 candy canes.
Packaging Suggestions: To package, place in mason jars, tie with a bow and attach a candy can (be sure and attach the serving directions too!). You can even throw in a bag of peppermint marshmallows for fun too!
One Year Ago: Frosty the Snowman Smoothie
Two Years Ago: Brown Sugar Glazed Sweet Potatoes with Coconut
Ago: Pioneer Woman Book Signing
Peppermint Hot Cocoa Mix
Makes approximately 7 cups cocoa mix
10-14 candy canes*
2 1/4 cups dry milk powder
1 cup powdered creamer
1 ¼ cup cocoa powder
2 cups powdered sugar
1 tablespoon corn starch
Finely crush candy canes in a food processor. If you don’t have a food processor, place candy canes in a freezer zip-top bag, seal, and crush with a rolling pin or meat mallet. Set aside.
In a large bowl stir together all ingredients, including the crushed candy canes, until well combined and there are no lumps. For a smoother consistency, mix in food processor or blender.
Pour cocoa mix into jars or a plastic storage container.
To make hot chocolate, combine 1/3 cup mix with 1 cup hot water or milk.
*Note: I used 8 candy canes originally to make this. This created nice, light peppermint overtones. I suggest if you want to have a stronger peppermint flavor to use 12, maybe even 14 candy canes.