- 2/3 cup chilled whipping cream
- 8 hard red-and-white-striped peppermint candies, coarsely crushed
- 3 1/2 cups milk
- 8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
- 1/2 teaspoon peppermint extract
- Additional coarsely crushed peppermint candies
- Beat cream and 8 crushed candies in medium bowl until stiff peaks form. Cover and refrigerate whipped cream.
- Bring milk to simmer in heavy large saucepan over medium-high heat. Add white chocolate; whisk until melted and smooth. Bring to simmer, whisking constantly. Mix in peppermint extract. Ladle into 4 mugs. Top with dollops of whipped cream. Sprinkle with additional coarsely crushed candies and serve.