Peppermint Condition: Make Chocolate & Candy Cane Swizzle Sticks for Your Coffee

Christmas-up your coffee.
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.

Ingredients

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

Related: 18 fresh-baked holiday desserts they won't regift

Directions

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 candy cane.

4. Place the chocolate and candy cane-coated cinnamon stick on parchment or wax paper until the chocolate firms and completely sets. Store in an airtight container or wrap in cellophane baggies tied with ribbon to give as gifts along with gourmet coffee.

5.To use, swirl the coated end of the cinnamon stick in hot coffee or cocoa.

-By Marigold Haske

For 25 more sweet treats to make with candy canes, visit Spoonful!

Spoonful | Make. Everyday.
Spoonful | Make. Everyday.

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