Make the frozen whipped topping: Line a cookie sheet with foil or waxed paper. Set aside.
In a large mixing bowl, combine half of the whipped topping with crushed peppermints. Add a drop or two of red food coloring and stir to blend.
Drop 8 teaspoonfuls of whipped topping in the shape of dollops, about 1½ to 2 inches in diameter, on the prepared cookie sheet. Place cookie sheet in the freezer and freeze until firm, about 20 to 30 minutes.
Make the hot chocolate: Heat milk and salt in a large saucepan over medium heat until steaming. Remove from heat and add chocolate chips. Return to low heat and whisk until chocolate chips are melted and mixture is smooth. Remove hot chocolate from heat and add vanilla.
Carefully ladle into teacups or small mugs. Garnish each drink with a dollop of frozen peppermint whipped topping.
If you're looking for easy Christmas recipes, look no further!