Peppermint White Chocolate Cocoa

Make: approximately 2 quarts

Ingredients:
4 cups half-and-half or milk
8 (1-ounce) squares white baking chocolate, chopped
1 cup crushed peppermint candies (approximately 30 candies)
1 cup peppermint baking chips
1 cup heavy cream
1/4 cup confectioners’ sugar
Garnish: whipped cream and peppermint sticks

Directions:
1. In a large saucepan, bring half-and-half to a simmer over medium heat. Reduce heat to medium-low. Add chocolate, candies, and baking chips. Continue to cook, whisking constantly, until smooth and creamy. Remove from heat.

2. Meanwhile, in a mixing bowl, beat cream and confectioner’s sugar on medium speed with an electric mixer until medium peaks form. To serve, place 1/4 cup whipped cream in each mug. Add hot peppermint mixture to each mug, leaving enough room for garnish, if desired. Serve immediately. Garnish with remaining whipped cream and peppermint sticks, if desired.