Silk Candy Cane White Coconut Hot Cocoa #SilkHoliday

Candy Cane White Coconut Hot Cocoa



  • 3 Cups of Silk Coconut Milk
  • 1 1/4 cups Ghirardelli Classic White Chocolate Chips
  • 1/2 cup Andes Peppermint Crunch chips or 1/41/2 tsp peppermint extract.
  • 1 vanilla bean, split and scrapped or 1 tsp vanilla extract


  1. Add coconut milk, Giraradelli Classic White Chocolate Chips and vanilla bean to a heavy saucepan.
  2. Heat until chocolate melts, whisking to keep the chocolate from sticking or burning on the bottom of the pan.
  3. Whisk until the chocolate has melted and the cocoa is hot.
  4. Add Andes Chips or peppermint extract ( start with 1/4 tsp and taste, then adjust).
  5. Add vanilla extract if you didn’t use a vanilla bean.
  6. Pour into a mug, top with whipped cream. Garnish with a candy cane and a sprinkle of Andes Peppermint Crunch Chips or red and white sprinkles.
  7. Make 2 servings

  • Category: Coconut Milk White Hot Cocoa
Recipe Card powered by