White Hot Chocolate

Ingredients

• 2 ounces milk chocolate, for garnish
• 12 ounces good-quality white chocolate, coarsely chopped (add slowly to desired sweetness)
• 6 cups whole milk
• 2 cups heavy cream (I only used 3/4 cup)
• 1 teaspoon pure vanilla extract
• Peppermint sticks, for garnish
• Whipped cream, for garnish

Directions

1. Using a vegetable peeler, shave milk chocolate into curls; set aside.
   
2. Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Immediately pour mixture over white chocolate. When chocolate begins to melt, stir to combine. Whisk in vanilla. Continue whisking until a light foam forms.
   
3. Serve immediately garnished with peppermint sticks, whipped cream, and chocolate curls.
   (Recipe from Martha Stuart)