these. If you want to kick it up a notch, try adding a few drops (or more!) of peppermint liqueur.
White Hot Chocolate with Peppermint
So very slightly adapted from The Barefoot Contessa Cookbook, page 226
2 cups non-fat milk
2 cups whole or low-fat milk
4 cups half-and-half
1 pound white chocolate, coarsely chopped
2 teaspoons pure vanilla extract
Optional: Peppermint liqueur, such as Peppermint Schnapps
Peppermint sticks, candy canes or fresh mint sprigs for garnish
Bring the milk and half-and-half to just barely a simmer. Add the white chocolate and gently stir until it melts completely, about 3 minutes. Add the vanilla and whisk vigorously until a bit frothy.
I've left this on the stove for hours, and then re-heated gently as needed. As it cools and sits, you might find a slight film develop. You can bring it back to life with a whip of the whisk. Serve in large mugs and just before serving, add liqueur, if using, and garnish with mint of your choice.
Mugs from Crate & Barrel.