2 c. milk
1/2 c. candy-coated chocolate pieces
2 tbsp. molasses
1/4 tsp. ground ginger
whipped cream

Heat milk in heavy saucepan to boiling point (212°F). Combine candy, molasses and ginger in container of electric blender; add milk. Blend on high speed until smooth. Serve in mugs; top with whipped cream. Serve immediately.

Yield: about 2 1/2 cups.