Christmas-up your coffee.Peppermint mocha is one of my favorite flavors of winter. I'm not alone - the peppermint latté is Starbucks' best-selling holiday drink.. This recipe makes half-a- dozen chocolate-and-peppermint swizzle sticks using a cinnamon-stick base.You can give them as gifts along with a bag of gourmet coffee, or set a stack next to the carafe at Christmas brunch.
6 cinnamon sticks
1/2 cup semi-sweet chocolate chips
1 tsp. canola oil or vegetable shortening
8-10 mini candy canes
Parchment or wax paper
1. Crush the mini candy canes in a plastic bag and then spread them in a shallow dish or plate. Lay out parchment or wax paper.
2. Melt 1/2 cup of chocolate chips and 1 tsp. canola oil or vegetable shortening in a double boiler. Stir often until smooth and shiny. Remove from heat.
3. Spread the melted chocolate onto 2/3 of a cinnamon stick. Roll the chocolate into the crushed candyRead More »from Peppermint Condition: Make Chocolate & Candy Cane Swizzle Sticks for Your Coffee