Tips
For the best texture, warm the milk gradually over medium heat rather than rushing the process on high heat. This prevents scorching and keeps the flavor clean and smooth. White chocolate melts quickly but benefits from constant stirring, ensuring it dissolves fully without separating. Peppermint extract is strong, so stick to the listed amount for a balanced flavor that complements the sweetness of the chocolate without overpowering it.
If you prefer a deeper green color, add the food coloring a drop at a time. Non-dairy milks such as almond, oat, or coconut milk also work well, each adding its own subtle flavor profile. Use a high-quality silicone or heatproof whisk to keep the mixture uniform while heating.
