The tradition of handing out candy canes during Christmas services began in Germany, and it was a German immigrant from Wooster, Ohio, who first decorated a Christmas tree with candy canes. By the turn of the last century, candy canes were decorated with red and white stripes and flavored with peppermint. Comfort, meet joy. Bobbing for marshmallows in the lush liquid provides a playful encounter. Bring both to the holiday table after decorating the tree, save a few candy canes to sweeten cups of hot cocoa.
Ingredients
- ½ cup unsweetened cocoa powder
- 1 tablespoon sugar, or to taste
- 1 pinch salt
- Candy cane powder, to taste
- 4 cups milk
- Mini marshmallows
- 4 candy canes, for garnish
How to Make It
- Combine cocoa powder, sugar, salt, and candy cane powder in a saucepan. In a separate saucepan, heat milk over medium heat until it becomes hot, not quite to a boil. Add just a few tablespoons of the hot milk into the cocoa mix, and stir into a smooth paste with a wooden spoon.
- Gradually add the remainder of the milk and continue stirring until fully incorporated. Simmer over low heat for 5 minutes, then froth with an immersion blender until creamy and foamy. Divide into four pre-warmed cups. Add mini marshmallows, and garnish each with a candy cane as an edible stirrer stick.