We served this yummy hot chocolate at the pumpkin festival. We doubled the recipe and added 15 cups of Carnation hot chocolate.
In a large saucepan, heat milk over medium heat until steaming. Add chocolate; whisk until smooth. Stir in peppermint extract.
In a large mixing bowl, beat cream until stiff peaks form. Fold in the crushed candies. Ladle hot chocolate into mugs; dollop with whipped cream. Sprinkle with additional candies if desired.
Yield: 4 servings.