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.
I served this to 7 members of my Book Club, and not a single drop was left in ANY of the mugs later that night. Crush the mints in a zip-lock freezer bag. NOTE: The serving size is very small; even doubling the recipe still only filled standard-sized coffee mugs 2/3rds full, so make a few batches. Delicious, refreshing for dessert, great for the holidays... we'll definitely be making it again!
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