Description
Candy Corn Hot Chocolate is a festive, creamy drink that combines the sweetness of candy corn and white chocolate for a delightful seasonal treat. Perfect for cozy evenings, it’s topped with optional whipped cream, marshmallows, and sprinkles for an extra special touch.
Ingredients
Scale
Main Ingredients
- 1½ cups milk
- ½ cup heavy cream
- ¾ cup candy corn
- ¾ cup white chocolate chips, divided (½ cup and ¼ cup)
- ½ cup water
- ½ teaspoon vanilla extract
Optional Toppings for Serving
- Whipped cream
- Marshmallows
- Hot fudge
- Sprinkles
- Crystallized sugar
Instructions
- Boil water and melt candy corn: Add the water to a saucepan and bring to a gentle boil over medium-high heat. Once boiling, add the candy corn and stir until fully melted.
- Add dairy and white chocolate: Lower the heat to medium and add the milk, heavy cream, and ½ cup of white chocolate chips. Stir continuously until the white chocolate chips have melted and the mixture is smooth.
- Add vanilla extract: Turn off the heat and stir in the ½ teaspoon of vanilla extract until fully combined.
- Serve with toppings: Pour the hot chocolate into mugs and add your choice of toppings such as whipped cream, marshmallows, hot fudge, sprinkles, or crystallized sugar.
- Prepare mug rim for sprinkles: Melt the remaining ¼ cup white chocolate chips in a shallow dish in the microwave by heating in 20-second intervals, stirring between each until smooth. Turn your mug upside down and spin it in the melted white chocolate to coat the rim.
- Coat rim with sprinkles: Place sprinkles or crystallized sugar in a second shallow dish. Allow the white chocolate on the rim to set for 30 seconds to reduce dripping. Then, lightly hover the mug over the sprinkles and gently spin it to coat the rim without rubbing off the coating.
Notes
- Use a measuring glass with a spout to pour the hot chocolate to avoid getting sprinkles wet.
- This recipe makes 2, 10-ounce servings; double the ingredients for larger quantities.
- Best enjoyed immediately, but leftover hot chocolate can be stored covered in the refrigerator.
- To reheat, warm the hot chocolate gently in a small saucepan until hot.
- Be gentle when coating the rim with sprinkles to avoid removing the white chocolate layer.
Nutrition
- Serving Size: 10 ounces
- Calories: 320 kcal
- Sugar: 38 g
- Sodium: 75 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
