Instructions:
- In a medium saucepan, warm the milk and heavy cream together over medium heat until steaming, but do not let it boil.
- Add the white chocolate chips and stir continuously until fully melted and silky smooth.
- Stir in the vanilla extract and peppermint extract, mixing gently to release the minty aroma.
- Add the crushed candy canes and allow them to soften and partially melt into the cocoa.
- Add a few drops of red food coloring and gently swirl with a spoon to create candy-cane-style ribbons without fully mixing.
- Carefully pour the cocoa into a mug and allow the colors to naturally settle into soft peppermint ripples.
- Top with a generous layer of whipped cream.
- Sprinkle extra crushed peppermint over the top.
- Finish with a small pinch of edible glitter for a sparkling, festive touch.
Serving Tips:
- Serve immediately while warm for the best flavor and texture.
- Use clear mugs to showcase the beautiful red swirls.
- For a lighter version, substitute half-and-half for heavy cream.
- This drink pairs perfectly with holiday cookies, biscotti, or gingerbread.
Note:
Edible glitter is optional and should be labeled food-safe. This recipe is intended for festive enjoyment and holiday inspiration.
