White Hot Chocolate

Source: Martha Stewart
adapted There's Always Thyme to Cook

2 ounces milk chocolate, for garnish
12 ounces good-quality white chocolate, coarsely chopped
6 cups whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
Peppermint sticks, for garnish
Whipped cream, for garnish

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. **Instead of using a bowl I just added the chocolate to the pot, off heat, and whisked it in!

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