Cacao recipe | Christmas on cacao | Festive cacao

Candy Cane Hot Cacao

Name: Candy Cane Cacao
Prep time: 2 min
Cook time: 1 min
Total time: 3 min
Yield: 2
Ingredients: 44 g Keith's Cacao; 500 ml water; 0 a pinch of ground star anise; 1 drop of peppermint essential oil / or 1.5 drops of spearmint; 0 maple syrup to taste; 0 vegan whipped cream; 0 candy canes for decoration

As the crisp December air sets in and the festive season sweeps across the Northern Hemisphere, there's nothing quite like cozying up by the fireplace, surrounded by loved ones or embracing the peace of a quiet evening alone. What better way to savor this special time than with a cup of Christmas Cocoa?

Imagine wrapping your hands around a steaming mug of hot chocolate made with Keith's Cacao, delicately spiced with peppermint, topped with a swirl of whipped coconut cream, and crowned with a candy cane for that perfect festive touch. It's more than just a drink—it's a warm, velvety hug in a mug, spreading comfort and joy from the inside out.

Our Candy Cane Hot Cacao recipe is a delightful way to capture the holiday spirit. It's quick to prepare, wonderfully creamy, and infused with minty freshness, bringing the season's essence into every sip. Cacao is always a treat, but when it's enhanced with Christmas spices like peppermint and star anise, it becomes truly magical— comforting and invigorating. The star anise adds a distinctive holiday flavor while offering antiviral benefits, making it a cozy companion for flu season.

Whether you're gathering with friends or savoring a quiet moment by the fire, this vegan-friendly recipe—with its coconut whipped cream and ethically sourced ingredients—is perfect for everyone. Top it off with a candy cane, and you've got a festive drink that's sure to brighten any holiday celebration.

Enjoy this indulgent Christmas Cocoa, and don't be surprised if it becomes your go-to warm drink even after the holidays!

Ingredients

Instructions

Ingredients

44 g Keith's Cacao
500 ml water
a pinch of ground star anise
1 drop of peppermint essential oil / or 1.5 drops of spearmint
maple syrup to taste
vegan whipped cream
candy canes for decoration

Instructions

Blend the cacao with the hot water and maple syrup in a blender.
Add the peppermint/spearmint essential oil.
Top with whipped vegan cream.
Sprinkle crushed candy cane on top, and serve with a candy cane in the cup.
Alternatively you can brew a fresh peppermint tea and let it simmer with two star anise, sweeten to your liking and use the brew as the liquid for the cacao base.
You can also vary this recipe by adding a dash of ground ginger, add vanilla sugar to the coconut whipped cream and leaving the cacao unsweetened, stir the cacao with a candy cane until it dissolves to sweeten and add flavour, and/or replace the maple syrup with coconut sugar!