4 cups milk
3 (1 ounce) squares semisweet chocalote, chopped
4 peppermint candy canes, crusshed
1 cup whipped cream
4 small peppermint candy canes
In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot coccoa into four mugs, and garnish with shipped cream. Serve each with a candy cane stirring stick.