Melt chocolate chips in a shallow dish by microwaving for 15 seconds, stirring, and microwaving an additional 10 seconds until smooth.
Dip rim of coffee mug in melted chocolate, then shake sprinkles along rim. Set in refrigerator for 15 minutes for chocolate to solidify and sprinkles to stick.
Add brewed coffee to prepared mug, followed almond milk liqueur schnapps, and half and half. Stir.
Top with whipped cream, sprinkles, and Andes Mint shavings.
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