Warm the milk in a medium saucepan (2-quart) over medium-low heat for about 5 minutes, until steam rises but it does not boil.

Add the chopped white chocolate, whisking constantly until fully melted and the mixture turns smooth and pale, about 3 minutes.

Stir in peppermint extract a quarter teaspoon at a time, tasting between additions since it turns bitter fast if you overdo it.

Pour into 4 mugs, filling each about four-fifths full.

Top each with a generous swirl of whipped cream.

Sprinkle crushed candy cane over the cream or balance a small candy cane across the rim.

Serve immediately while the chocolate is still hot enough to melt the cream slightly at the edges.