Dominate Christmas. Normally, I say resourceful above all else, that is, except for any holiday that surrounds you with extended family. You know, the family members you have to one-up in some way to “win” that holiday. This recipe will help secure a win this season. It’s really easier than it looks and is so worth any effort involved. If you serve it while it’s warm, it’s basically hot cocoa on kittens.
1/4 cup cocoa
1/2 cup water
3/4 cup granulated sugar
1/4 tsp vanilla extract (or scrape 1 vanilla bean)
2 1/2 cups of milk
6 egg whites
6 red and white peppermint candy canes or 24 red and white mini peppermint candy canes
2 cups of whipping cream
Combine cocoa and water in a saucepan and whisk over medium heat until cocoa is dissolved.
Add sugar and whisk until dissolved.
Bring to a boil. Boil for three minutes, whisking constantly and remove from heat.
Add vanilla extract, then transfer to a container.
Warm milk over stove-top, add in cocoa syrup to taste and stir until dissolved. Set aside.
Gently whisk the egg whites till a light bubbles form.
Sieve the egg whites into the milk. Whisk it lightly to mix well.
Pour the milk mixture into each bowl equally.
Cover the top it with plastic-wrap.
Double boil over medium heat for about 10 or so minutes until slightly firm (center should still be slightly jiggly though).
Unwrap candy canes, break them up a bit and place them in a blender or food processor.
Process until the candy canes until they are a fairly fine powder.
In another bowl, whip cream until firm. No need to add sugar. The sweetness will come from the candy canes.
Fold in the candy cane powder in the cream.
Top the cocoa custard with the peppermint whipped cream and serve.
Recipe adapted from the following sites.
Syrup: The Plastic Free Chef
Whipped Cream: Real Mom Kitchen