In saucepan - combine milk, peppermint extract & candy bar pieces. Heat & stir until hot & chocolate is melted & combined. Do not boil. (because of the peppermint pieces in the candy bar- the mixture will turn pink)
Remove from heat & allow to cool to room temperature.
In your glass- pack with ice, add in your 1 oz Kahlua & 1 oz Vodka. Ladle in White Peppermint Chocolate Milk to fill remainder of glass. Sprinkle with Andes Peppermint Crunch pieces on top.
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