1/2 pint chilled whip cream
6 hard peppermint candies, crushed
4 cups milk
8 ounces white chocolate chips
1/2 teaspoon peppermint extract
Add crushed mints to whip cream and beat until stiff peaks form. Cover and refrigerate for one hour.
In a small saucepan, heat milk to a simmer and mix in chocolate. Whisk until chocolate is melted and mixture is smooth. Add peppermint extract.
Pour hot chocolate into mugs and top with mint whipped cream.
Serves 4.
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