Candy Cane Hot Cocoa Pops. Swirl this pop in a cup of hot milk for rich, creamy peppermint hot chocolate. With printable gift labels!

Candy Cane Hot Cocoa Pops

Candy Cane Hot Cocoa Pops are both a fun craft recipe, gift idea and a delicious way to make peppermint hot chocolate from scratch. Mini Dixie cups are filled with melted chocolate, itty bitty marshmallows all on a candy cane stem that when hardened is a stirring stick to turn plain hot milk into a magical winter treat! Free printable labels included!
Course Snack
Cuisine American
Keyword hot chocolate stirring sticks, hot cocoa pops
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours
Servings 3 (base servings on desired amount using recipe ingredient quantity guidelines; this serving for nutritional info only)
Calories 402 kcal
Author Toni Dash


  • Chocolate chips (1 cup for 3 hot cocoa pops)
  • Marshmallow Bits (1 tablespoon per hot cocoa pop)
  • 3 ounce bathroom size Dixie cups (non-waxed); plan to use 2 per pop
  • Full size candy canes , unwrapped
  • Heavy duty tin foil , cut into pieces large enough to fit over the top of the Dixie but and drape over the sides
  • Lollipop plastic wrappers (or small treat bags) for wrapping pops if desired
  • String or twist ties if using wrappers
  • Printable Labels


  1. Determine the number of pops you will make and calculate the amount of chocolate chips, marshmallow bits, candy canes and Dixie cups needed. Nest two Dixie cups together for each pop.
  2. In a double boiler or in a metal mixing bowl over a pan of boiling water, place the amount of chocolate chips needed for the number of pops being made. Stir often until the chocolate has melted fully.
  3. Fill the inner Dixie cup to be half-full with melted chocolate.
  4. Pour desired amount of chocolate in the cup. Place foil over the cup, make a small slit in the middle of the foil only large enough for the candy cane, slide candy cane into the chocolate. Allow to harden.
  5. Place a piece of foil over the top of the Dixie cup (don't fold the sides down). Add a slit in the middle only large enough to insert the candy cane (any larger will not hold the candy cane in place). Slide the long end through the slit in the foil, into the middle of the chocolate until it touches the bottom of the cup. Hold in place with your hand while distributing one tablespoon of Marshmallow Bits around the top of the chocolate to cover. Push some into the chocolate to secure.
  6. Slide the foil down over the top of the cup and fold over on the sides to secure it around the cup and hold the candy cane upright in the middle of the cup. Please in the refrigerator to fully harden.
  7. Once the chocolate has hardened, approximately an hour, remove the outer Dixie cup and discard. Peel the inner cup away from the chocolate to release the pop. Wrap and attach a label for a gift if desired.
  8. To make Chocolate stripes: Pour desired amount of chocolate in the cup. Excess chocolate on the inside of the cup above the top of the first layer may be wiped off with a cotton swab (or it will be visible in the second layer of chocolate). Follow instructions for securing the candy cane with foil (do NOT add the marshmallows until the final layer of chocolate); allow to harden in the refrigerator for 30 minutes until set. Remove from the refrigerator, slide the foil up the candy cane, pour the next layer of chocolate and return to the refrigerator to set. Repeat until desired layers are complete to fill the Dixie cup half full. Add marshmallows and allow to fully set.
  9. To Use: Swirl the pop in a cup of 8 ounces hot milk to dissolve the chocolate to make Peppermint Hot Chocolate. Additional stirring with a spoon may be necessary if the candy cane melts before the chocolate is fully dissolved.
Nutrition Facts
Candy Cane Hot Cocoa Pops
Amount Per Serving
Calories 402 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 9mg3%
Sodium 52mg2%
Carbohydrates 66g22%
Fiber 1g4%
Sugar 56g62%
Protein 3g6%
Vitamin A 135IU3%
Vitamin C 0.3mg0%
Calcium 70mg7%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.