- 6 cups coffee
- 4 ounces semisweet baking chocolate
- 1 1/2 cups milk (heated)
- 1 teaspoon peppermint extract
- Whipped cream
- Candy canes
Brew coffee (strong is best, for the fullest flavor). While coffee is brewing, warm milk and set aside. Pour hot coffee into a large saucepan. Add chocolate and cook over low 4-6 minutes or until chocolate is melted, stirring occasionally. Add milk and peppermint extract; stir until blended. Pour into mugs, top with whipped cream and garnish with candy canes. Makes 6-8 cups.