In a small bowl, whip the cream until the whisk leaves tracks and the cream is shiny. Mix in the peppermint extract. Set the cream aside, or cover and refrigerate for up to 2 hours. There will be enough whipped cream for 2 servings.
Sift the cocoa into a small saucepan. Add the Sugar In The Raw, and 1/4 cup of the milk. Cook over medium heat, stirring with a whisk until the cocoa and sugar are dissolved, 3-4 minutes. Add the remaining milk and cook until the mixture is very warm. Pour the hot chocolate into a mug and add the crème de menthe. Top with half of the whipped cream. Set the chocolate-covered mint on top of the whipped cream and add the mint sprig.