1/2 cup chilled whipping cream
7 tablespoons sugar
3/4 teaspoon peppermint extract
6 cups milk
2 vanilla beans, split lengthwise
8 ounces semisweet chocolate, chopped
2 tablespoons unsweetened cocoa powder
1. Whip cream, 1 tablespoon sugar and 1/4 teaspoon peppermint extract in medium bowl to soft peaks.
2. Bring milk to simmer in large saucepan over medium heat. Scrape in seeds from vanilla beans; add beans. Reduce heat to low. Add chocolate, cocoa and 6 tablespoons sugar; whisk until smooth. Mix in 1/2 teaspoon extract. Ladle hot chocolate into mugs. Top with whipped cream.