Peppermint Stick Stirrers (Printable)

Festive mint-flavored sticks coated with white chocolate and sprinkles for elevating warm drinks.

# What You Need:

→ Peppermint Stirrers

01 - 12 peppermint sticks or candy canes, unwrapped, straight variety preferred

→ Optional Decorations

02 - 3.5 oz (100 g) white chocolate, melted
03 - 3.5 oz (100 g) crushed peppermint candies or holiday sprinkles

# How To Cook:

01 - Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
02 - Dip one end of each peppermint stick into the melted white chocolate, coating about 1 inch (2–3 cm) of the stick.
03 - Immediately roll the chocolate-coated end in crushed peppermint candies or sprinkles to cover evenly.
04 - Place the sticks on a parchment-lined tray and allow the chocolate to set at room temperature for approximately 10 minutes.
05 - Use as stirrers in hot chocolate, coffee, or holiday cocktails to add festive flavor.

# Expert Tips:

01 -
  • They dissolve into your hot chocolate or coffee, turning every sip into a peppermint dream without any extra effort on your part
  • Takes just ten minutes to make, yet looks like you spent hours in the kitchen—perfect for impressing guests or creating gift-worthy treats
  • The combination of creamy white chocolate and crushed peppermint creates a textural surprise that keeps you coming back for more
02 -
  • Room temperature chocolate will never coat evenly—you need it properly melted and smooth, so don't skip those microwave intervals or rush the melting process
  • The moment you dip, you must decorate immediately, before the chocolate begins to set, or the sprinkles won't adhere properly and you'll be disappointed
  • Straight peppermint sticks work so much better than candy canes because they don't have that curved hook at the top—they sit prettily in any cup without fussing
03 -
  • If your chocolate hardens before you finish dipping all the stirrers, simply reheat it for another 10 seconds—no need to stress
  • For gift-giving, let the chocolate fully cure for at least 30 minutes before wrapping to prevent smudging and sticking

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