YIELD: 4 servings
Add the milk and 2 cups of the whipped cream into a medium-sized saucepan and heat over high heat. Bring to a boil. Add the white chocolate chips and one tablespoon of the honey. Turn heat down to medium-low and add the coffee and the mint extract. Cook for another 5 minutes.
For the honey cream, add ½ cup of the whipped cream and 1 tablespoon of honey into a small bowl and mix using an electric mixer. Keep beating until peaks form when you lift the beater.
Pour the white chocolate mocha into mugs and top off with the honey cream. Garnish with crushed mints.