Ingredients
8 oz. white chocolate, chopped
3 1/2 cups milk
6 hard peppermint candies, crushed fine
1/2 tsp. peppermint extract
2/3 cup whipping cream
Directions:
Beat chilled cream with crushed mints until stiff peaks form. Refrigerate for about an hour . Meanwhile, heat milk to a simmer then 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.