It’s so easy to make, especially once I realized that you can actually buy pre-crushed candy canes at the bulk store! So rather than crushing them up yourself and making a mess you can just scoop them in and be done with it! So much easier!
Start by using a hand mixer to make the whipped cream. You can check out my tutorial for how to make whipped cream both with a mixer or by hand if you need to. Use a small 250mL (1 cup) container of whipping cream (or however much you want to make).
In case you can’t find pre-crushed candy canes and you want to use up the extra candy canes that inevitably seem to accumulate in the house every year, it needs about 5 or 6 of your own full size candy canes.
Add approximately 3 Tablespoons of crushed candy canes to the whipped cream after you’ve whipped it. You might want to test it out after each tablespoon until you get to your preferred amount of mint flavour.
As I said above, this would compliment any kind of chocolate dessert. Or my personal favourite is to have it with hot chocolate. As it melts into the hot chocolate, the liquid absorbs some of the minty flavour and it becomes mint hot chocolate. Mint chocolate mocha anyone? That’s espresso, milk, hot chocolate, peppermint and whipped cream. I don’t know about you, but that’s my favourite Christmas drink at Starbucks!
Leah and Kate were eating this like it was ice cream. (Not that I can blame them…) If you use it right away, you’ll still get the texture from the pieces of candy can in the whipped cream – which is so delicious on the hot chocolate! If you make it ahead of time, the candy cane pieces will dissolve and the texture becomes smooth. Either way, the candy canes change the colour of the whipped cream to a very light pink colour.
This tasted amazing! I definitely recommend giving it a try, if for no other reason than pure deliciousness to use up some of those extra candy canes. You wouldn’t want them to go to waste, now would you?
