Thursday, July 25, 2013

Candy Cane Cocoa

4 cups milk
3/4 cup sugar
1 teaspoon peppermint extract
1 1/2 cups baking cocoa
1 pint mint chocolate chip ice cream
chocolate syrup
8 candy canes crushed
Combine milk, sugar, peppermint extract and cocoa in a large saucepan.  Heat over medium heat until hot, do not boil.  Divide evenly into 8 large mugs.  Float a scoop of ice cream in each mug then drizzle with chocolate syrup and sprinkle with candy cane pieces.  Makes 8 servings.