3 cups of milk

2 peppermint tea bags with strings snipped off

1/2 cup of sugar

1/4 cup cornstarch

1/4 tsp salt

1 tsp vanilla extract

2 oz semisweet chocolate chopped or chips

Pour 2 cups milk into a sauce pan and warm over medium high heat until nearly boiling.  Remove from heat, add tea bags, cover and set aside for 10 mins.

Whisk together sugar, cornstarch and salt in a large bowl.  Slowly pour in remaining cup of milk and vanilla, whisking together to blend.

Discard tea bags.  Pour warm milk into large bowl with the sugar mixture.  Stir well and pour back into sauce pan.  Heat over medium heat stirring constantly until it reaches a consistence of mayonnaise.  Remove from heat and stir in chocolate until smooth.  Strain into another bowl and then pour into your serving cups and cover with plastic wrap.  Refrigerate until ready to serve.  Can be served with a whipped topping.