"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
5 c. milk 6 peppermint patties 1 tsp. vanilla 1/2 c. chocolate milk powder (whipped cream optional)
Put five cups of milk into slow cooker, add all peppermint patties, vanilla, and chocolate malt powder. Heat for 2-3 hours on low. When ready to serve, whisk until frothy and pour into cups, top with whipped cream if desired. *This recipe can be doubled, tripled or more if needed
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