Bailey's Peppermint Cream from the Santuary Hotel: 2 oz. Baileys with a hint of Mint Chocolate, 4 oz. hot chocolate, ½ oz. crème de cacao, ¼ oz. crème de menthe, fresh whipped cream, candy cane, mint leaf; Crush candy cane with the back of a spoon. Pour hot chocolate and Bailey’s Original Irish Cream into a coffee mug. Top with a dollop of whipped cream. Sprinkle crushed candy cane on top. Garnish with mint leaf.