2 oz. milk chocolate, for garnish
12 oz. high-quality white chocolate, coarsely chopped
6 c. whole milk
2 c. heavy cream
1 tsp. pure vanilla extract
peppermint sticks, for garnish
whipped cream, for garnish
(be sure to use a top-quality white chocolate to ensure the best flavor, such as Barry Callebaut white chocolate chunks, baking bars or Schokinag white chocolate baking chunks)

Using a vegetable peeler, shave milk chocolate into curls; set aside.

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.

Serve immediately, garnished with peppermint sticks, whipped cream, and chocolate curls.

Makes 8 cups

Submitted by: Chantelle Laflamme