Ingredients:

• 4 oz coconut milk (or preferred *milk or non-dairy milk)

• 4 oz (4 tbsp) mini white chocolate chips

• 3 1/2 oz coconut cream liqueur

• 1/2 oz light rum

• 1 tsp Peppermint extract

• 1 tsp cornstarch mixed into 1 tbsp coconut milk, for thickening

• pinch of nutmeg

Topping:

• 1 Candy Cane, Crushed

• 2 tbsp coconut whipped cream (or preferred whipped cream)

• pinch of nutmeg

Directions:

On low heat, melt the white chocolate chips into the milk for approximately 5 minutes, stirring occasionally.  Add the peppermint extract and cornstarch slurry and stir.  Continue simmering and stirring occasionally for 5 minutes.  the drink should thicken up enough to just barely coat the back of a spoon, like a really loose gravy.

While the contents of the pot are warming, add the coconut liqueur and whiskey to a 12 oz mug and set aside. In a small plastic ziplock bag, add the candy cane and crush into pieces. Set aside.

Add the contents of the pot into the mug and give a quick stir. Top with the whipped cream, then sprinkle on your crushed candy cane and shredded coconut. ENJOY!!!

Notes:

I recommend white chocolate chips to keep the drink’s white color, so it will look like a red & White Candy Cane once the Crushed peppermint sticks are on top, however this drink is also delicious using dark chocolate or milk chocolate instead.

I would not recommend using dairy milk in this recipe as mixing dairy and alcohol together can curdle and may also cause stomach upset with some folks.