11. Heat milk in a medium saucepan, stirring until hot. Do not boil.
2. Stir in crème de menthe syrup or peppermint schnapps. Whisk till frothy.
3. Divide & pour espresso into 2 large mugs.
4. Divide & pour hot milk mixture into mugs of espresso. Sweeten with sugar if desired.
5.Top with whipped cream.
6. Add a chocolate peppermint stick to whipped cream for decoration or sprinkle with chocolate shavings.