- 4 cups 1% low-fat milk
- 7 hard peppermint candies, crushed
- 1/2 cup white chocolate chips
- 1/2 teaspoon pure peppermint extract
- 4 hard peppermint candies
- 1 tablespoon light-colored corn syrup
- 6 tablespoons frozen fat-free whipped topping, thawed
- calories 199
- fat 6.3 g
- satfat 3.8 g
- protein 6.2 g
- carbohydrate 29.4 g
- cholesterol 7 mg
- iron 0.1 mg
- sodium 105 mg
- caloriesfromfat 28 %
- fiber 0.0 g
- calcium 228 mg
How to Make It
Cook milk in a heavy saucepan over medium heat until warm (do not boil). Add 7 crushed peppermint candies, stirring until candies dissolve. Add white chocolate, stirring with a whisk until chocolate melts. Cook until tiny bubbles form around edge of pan (do not boil), stirring constantly with a whisk. Remove from heat; stir in extract.
Coarsely crush 2 peppermint candies; set aside. Finely crush remaining 2 peppermint candies. Coat rims of 6 mugs with corn syrup. Place 2 finely crushed peppermint candies in a saucer; dip rim of each mug in candies to coat.
Pour 2/3 cup hot chocolate into each mug; top each serving with 1 tablespoon whipped topping. Sprinkle 2 coarsely crushed candies evenly over topping.