Ingredients

The following ingredients have 4 Servings
  • 3 Cups Silk Coconut Milk
  • 1 1/4 cups Ghirardelli Classic White Chocolate Chips
  • 1/2 cup Andes Peppermint Crunch chips (or 1/4- 1/2 tsp peppermint extract.)
  • 1 vanilla bean (split and scrapped or 1 tsp vanilla extract)

Instruction

  • Add coconut milk, Giraradelli Classic White Chocolate Chips and vanilla bean to a heavy saucepan.
  • Heat until chocolate melts, whisking to keep the chocolate from sticking or burning on the bottom of the pan.
  • Whisk until the chocolate has melted and the cocoa is hot.
  • Add Andes Chips or peppermint extract ( start with 1/4 tsp and taste, then adjust).
  • Add vanilla extract if you didn't use a vanilla bean.
  • Pour into a mug, top with whipped cream. Garnish with a candy cane and a sprinkle of Andes Peppermint Crunch Chips or red and white sprinkles.