Copycat Tim Hortons Candy Cane Hot Chocolates (White & Classic)

Make your own cozy holiday versions at home with this easy dual recipe. Both use the same base technique with a few ingredient swaps, so you can make one or both in the same batch session — perfect for cold evenings or holiday brunches.

Ingredients

For the Classic Candy Cane Hot Chocolate

2 cups milk (whole or 2%)

2 tbsp cocoa powder

2 tbsp granulated sugar

1 tbsp chocolate chips (semi-sweet or milk chocolate)

⅛ tsp salt

¼ tsp vanilla extract

¼ tsp peppermint extract

For the White Candy Cane Hot Chocolate

2 cups milk (whole or 2%)

¼ cup white chocolate chips

1 tbsp sugar (optional, to taste)

¼ tsp vanilla extract

¼ tsp peppermint extract

For Topping

Whipped cream

Crushed candy canes or peppermint candies

Optional: mini marshmallows or a white chocolate drizzle

Instructions

Heat the Milk: In a medium saucepan over low-medium heat, warm the milk until it’s steaming but not boiling. Stir often to prevent scalding.

Make the Classic Version: Whisk in cocoa powder, sugar, chocolate chips, and salt until smooth and glossy. Once melted, stir in vanilla and peppermint extracts.

Make the White Version: In a separate pot, melt the white chocolate chips into the warm milk. Stir continuously until fully dissolved, then add vanilla and peppermint extracts. Taste and adjust sweetness as desired.

Serve & Top: Pour each drink into mugs. Add a generous swirl of whipped cream and sprinkle crushed candy canes over top. If you want to go full Tim’s style, drizzle melted chocolate or white chocolate over the cream for a glossy finish.

Optional Twist: For an ultra-creamy version, whisk in 1 tbsp sweetened condensed milk before serving.

Tip for Perfect Peppermint Balance

Peppermint extract is strong — too much will make it taste artificial. Always start with less than you think (¼ tsp is plenty) and add in drops to taste.