Unwrap the candy canes and place them in a strong zip-top bag. With a rolling pin or a heavy metal canned good gently crush the candy canes until broken into pieces.
Place a medium saucepan over medium heat. Add milk, heavy cream, chocolate chips, crushed candy canes, cocoa powder and peppermint extract to the pot. Blend well with a whisk.
Continue to stir frequently until chocolate and candy is melted and the pot is at a slow simmer; about 10-15 minutes. The chocolate will look darker as you stir. Lower heat to lowest setting and continue to heat for 15 minutes. Do not let the mixture boil, a slow simmer is okay.
Serve immediately and enjoy! Top with optional whipped cream or marshmallows and extra candy cane pieces sprinkled on top.
Notes
You can use 2% milk or skim milk also but the hot chocolate will be a lot less creamy.Half and half or heavy whipping cream can also be used in place of the heavy cream.Alternative milks that are dairy free can be used in place of both the cream and the milk, but the hot chocolate will not be as creamy. I recommend using oat milk or coconut milk for the best results. I have not tried these alternative with this specific recipe.5 candy canes equals about 1/3 cup of peppermint candy when you crush them. 12 round peppermint candies (also called starlight mints or star bright mints) is also about 1/3 cup of peppermint candy.This recipe makes four individual eight ounce servings of candy cane hot chocolate.