- 8 oz white chocolate, chopped
- 3 1/2 cups milk
- 6 hard peppermint candies, crushed fine
- 1/2 peppermint extract
- 2/3 cup whipping cream
Beat chilled cream with crushed mints until stiff peaks form. Refrigerate for about an hour. Meanwhile, heat milk to a simmer, them mix in chocolate. Whisk until chocolate is melted and smooth. Add mint extract and stir through. Pour into mugs and top with minty whipped cream.
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