1 quart milk (skim, 2 percent or whole) or half-and-half
6 ounces bittersweet or semisweet chocolate, chopped (Scharffenberger or Lindt)
9 ounces peppermint schnapps
Whipped cream, for serving
6 peppermint sticks or mini candy canes
Heat 1 cup of the milk in a medium saucepan over low heat. Add chocolate, stirring constantly, until melted. When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil.
Serve in your favorite mug with 1.5 ounces of peppermint schnapps and a dollop of whipped cream. Add a peppermint stick or candy cane to stir.
WOW! That's some good hot cocoa!
P.S. Can substitute 1 tablespoon peppermint syrup (found in the coffee aisle)if you prefer non-alcoholic drinks.
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