This Candy Corn Hot Chocolate recipe is a fun and festive way to turn a classic cup of cocoa into a delicious Halloween drink.
Made in 10 minutes with just milk, heavy cream, candy corn, white chocolate chips, and vanilla, each sip from your steaming mug tastes so much better than a boring brown powdered packet.
Halloween Hot Chocolate
Our Candy Corn White Hot Chocolate recipe is so quick and easy to make on the stove or even in the crockpot using only 5 ingredients plus some spooky sweets or sprinkles to decorate your candy corn drink.
Perfectly warming for fall or winter weather, this rich and creamy cocoa tastes delicious after a day of trick-or-treating.
Why We Love This Halloween Hot Chocolate Recipe
- Quick and easy to make in 10 minutes.
- Only uses 5 ingredients.
- Make it ahead and keep it warm in the slow cooker.
- White chocolate candy is a rich source of antioxidants that helps boost immunity.
- Rich, creamy, and warming for fall and winter weather.
- Velvety smooth texture with a deliciously decadent flavor.
- A perfect hot beverage to drink after trick-or-treating or to sip after school.
Other Easy Halloween Recipes
Ingredients
- Milk
- Heavy cream
- Candy Corn
- White chocolate chips
- Water
- Vanilla extract
Substitutions and Additions
- Tasty Toppings: Deck out your Halloween hot chocolate drink with a dollop of whipped cream, marshmallows, hot fudge, sprinkles, crystalized sugar, and chocolate shavings, or give it a festive flair with ghost-shaped Peeps.
- Create The Creaminess: I love using heavy whipping cream because it adds thick creaminess to this drink. You could use half and half or more milk but it will yield a slightly less creamy result.
Recommended Tools
- Saucepan
- Spoon
- Measuring tools
- Shallow bowl or plate
- Mugs
See Full Recipe Card Below
Jump to RecipeHow to Make Candy Corn Hot Chocolate
- Make The Mixture: Bring the water to a boil, add candy corn, and stir until melted. Lower the heat and add milk, heavy cream, and white chocolate chips. Stir until melted and smooth. Turn off the heat, stir in the vanilla extract.
- Garnish Your Glass: Melt the white chocolate chips in the microwave in 20 seconds intervals, stirring in between. Turn your mug upside down and spin it in the white chocolate to coat the rim. Let the white chocolate sit for 30 seconds and then spin it in the bowl of sprinkles to coat the white chocolate.
Pro Tip: As you spin your mug be careful to not to press down too hard or you could rub off your white chocolate and sprinkles. Simply hover it above the bowl and gently spin in the sprinkles. - Serve: Serve in mugs with toppings of your choice. Enjoy!
Tip From Our Recipe Developer
- I used a measuring glass with a spout to pour the hot chocolate into the mugs which helped prevent the sprinkles from getting wet.
- This recipe makes 2, 10-ounce servings. Feel free to double it for more!
Storage
- To Store: This cocoa is best served right away. However, you can store leftover hot chocolate covered in the fridge.
- To Reheat: To reheat the cocoa, transfer it into a small saucepan and heat through just until hot.
More Hot Chocolate Recipes
- Unicorn Hot Chocolate
- Crockpot Hot Chocolate
- Boozy Hot Chocolate
- Frozen Hot Chocolate
- How to Make Hot Chocolate Bombs
Candy Corn Hot Chocolate
Serves — 2
Homemade Candy Corn Hot Chocolate is quick and easy to make in minutes using only 5 ingredients. Each sweet sip is smooth and comforting and the perfect pick-me-up after trick-or-treating.
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Ingredients
- 1½ cups Milk
- ½ cup Heavy Cream
- ¾ cup Candy Corn
- ¾ cup White Chocolate Chips divided
- ½ cup Water
- ½ teaspoon Vanilla extract
Optional Toppings for Serving:
- Whipped Cream
- Marshmallows
- Hot fudge
- Sprinkles
- Crystalized sugar
Instructions
- Add the water to a saucepan and bring to a gentle boil over medium-high heat. Once boiling add candy corns and stir until melted.
- Lower the heat to medium and add milk, heavy cream, and ½ cup white chocolate chips.
- Stir until white chocolate chips are melted and the liquid is smooth.
- Turn off the heat, add vanilla extract and stir to combine.
- Serve in mugs with toppings of your choice.
Instructions for adding sprinkles to the rim of your glass.
- Melt the remaining ¼ cup of white chocolate chips in a shallow dish in the microwave. To do this, heat it for 20 seconds at a time and stir in between. Typically on high heat, this takes one or two 20-second intervals depending on your microwave power.
- Turn your mug upside down and spin it in a circle in the white chocolate to coat the rim.
- In a second separate shallow dish place your sprinkles or sugar. Let the white chocolate on the glass sit for 30 seconds (allowing it to drip less) and then do the same motion of turning your mug upside and spinning it in the sprinkles to coat the white chocolate. As you spin your mug be careful to not put pressure onto the plate or you could rub off your white chocolate and sprinkles. Hold it lightly trying to hover it above the plate and gently spin in the sprinkles.
Jenn’s Notes
Servings: 2, 10-ounce servings
Storage:
- To Store: This cocoa is best served right away. However, you can store leftover hot chocolate covered in the fridge.
- To Reheat: To reheat the cocoa, transfer it into a small saucepan and heat through just until hot.
- I used a measuring glass with a spout to pour the hot chocolate into the mugs which helped prevent the sprinkles from getting wet.
- This recipe makes 2, 10-ounce servings. Feel free to double it for more!
Nutrition Info
Calories: 919kcal | Carbohydrates: 110g | Protein: 12g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 103mg | Sodium: 325mg | Potassium: 526mg | Fiber: 0.1g | Sugar: 105g | Vitamin A: 1191IU | Vitamin C: 1mg | Calcium: 401mg | Iron: 0.2mg
Something different & fun !