Place the milk, salt and cornstarch in a saucepan. Whisk to dissolve the cornstarch. Add the white chocolate, vanilla and peppermint extract.
Heat over medium-high heat, while whisking regularly to melt the white chocolate.
Bring the white hot chocolate to a bare simmer (do not boil).
Stir in the rum and white chocolate liqueur.
Pour into two mugs. Top with marshmallows, whipped cream and crushed candy cane. Enjoy!
The cornstarch is optional. I add the cornstarch because I used an oil based peppermint extract. The cornstarch helps to make the white hot chocolate creamier, and prevent the peppermint extract from floating on top of the drink. If you use a alcohol based peppermint extract, you can skip the cornstarch if you choose.
Recipe from The Flavor Bender by Dini Kodippili
White Hot Chocolate https://www.theflavorbender.com/rum-and-peppermint-white-hot-chocolate/