In a medium saucepan over medium heat, combine the whole milk and heavy cream. Warm the mixture gently until it is steaming but not boiling.

Whisk in the semi-sweet chocolate chips, unsweetened cocoa powder, and sugar until all the chocolate is fully melted and the mixture is smooth.

Incorporate the ground cinnamon, salt, and vanilla extract. Allow the mixture to simmer gently for 2 to 3 minutes, stirring occasionally.

Sample the hot chocolate and adjust sweetness or spice levels as preferred.

Pour the hot chocolate into mugs and top each with whipped cream. Sprinkle crushed peppermint candies, add a cinnamon stick if desired, and garnish with a peppermint candy or mini candy cane.