Combine cream and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Whip until cream forms big, fluffy peaks. Refrigerate if you're not going to use right away.

Combine milk, white chocolate, almond extract, and Fiori di Sicilia in a large saucepan. Heat over medium heat, whisking until steam is rising from the pan and chocolate is melted and dissolved.

Pour into cups and top with whipped cream. Dust with sprinkles before serving, if desired.