In a medium sauce pan, heat the milk over medium heat until simmering.
Add in the peppermint tea leaves and turn the heat down to low. Simmer for 5 minutes covered stirring occasionally.
Strain the tea leaves out of the milk and clean the sauce pan. Return the hot milk to the sauce pan over low heat.
Add the chocolate and whisk until fully melted. Remove from the heat.
Crush two of the candy canes into small pieces in a ziploc bag with a rolling pin or meat tenderizer.
Pour the hot chocolate into two glasses.
Top with whipped cream, crushed peppermint, and hang the additional candy canes off the side of the cups for a holiday presentation! Enjoy!
