– milk – sugar – coffee – whipped cream – peppermint candy – peppermint white chocolate syrup
Combine cream and sugar in a saucepan set over medium heat, and bring just to a boil. Meanwhile, place chopped white chocolate in a microwave-safe bowl.
Pour hot cream mixture over chocolate and let sit for 5 minutes. Whisk until smooth, microwaving for about 10 seconds if needed to ensure all chocolate is completely melted.
Strain through a fine-mesh sieve into a jar or other airtight container. Transfer to the refrigerator to store until ready to use.
Add espresso/coffee to a mug and top with frothed milk. Stir together to combine. Top with whipped cream and peppermint candy pieces, if desired. Serve immediately.