Makes about 5 (5-ounce) servings
1 bottle Champagne, chilled
White crème de cocoa liqueur, chilled
Handful candy canes or peppermints, plus more for garnish
Grenadine, to taste (optional)
In a sealable plastic bag, crush a few candy canes or peppermints with a rolling pin until ground to a semi-fine powder. Dip the rims of the Champagne flutes in a small dish of white crème de cocoa and then into the crushed candy. Fill Champagne glasses three quarters full with Champagne, then add a splash (or more to taste) of white crème de cocoa. Add a splash of grenadine if desired. Garnish with a whole candy cane or peppermints.