Several weeks ago, I shared how decorate for the Christmas season with candy canes and promised to share what we do with the leftovers, too…well, the tree is down, the candy cane decor has been booted for the next 10-11 months, and we are left with…Candy Cane Cocoa!
It is so easy! Here is what you need to make Candy Cane Cocoa:
In a food processor, mix 1 cup each of dry milk, coffee creamer, cocoa, and powdered sugar:
You don’t really need a food processor for this, but I like how it completely powderifies (is there a real word for that concept?) the bigger chunks of dry milk.
Remove that from the processor, and stick in your candy canes. I used 16, but you can use a few more or less depending on what you have (or leave them out completely for non-minty cocoa).
Crush them up, but not too fine. You want some bigger chunks, too. If you don’t have a food processor you can use a blender. If you don’t have either, you can put the candy canes inside a freezer bag and bang on them with a hammer or roll over them with a rolling pin, or put them in a plastic storage container and shake them up a bunch.
Mix the candy canes and the cocoa mixture, and you are good to go. I store ours in a quart size mason jar. The recipe fills the jar with about enough extra cocoa to make two mugs right away.
It takes a bit more cocoa mix for a good chocolately brew than you might use with a commercial mix. I use about a 1/3 cup of cocoa mix for a mug of hot cocoa.
Gotta love the sweet minty goodness!
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