Description
A delicious and creamy mint hot chocolate, perfect for warming up on cold days.
Ingredients
Scale
- 6 cups whole milk
- 2 cups half-and-half (or heavy cream)
- 40 Andes Mints (unwrapped)
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 bag jet puffed marshmallows
- 1 cup whipped cream
- 1/2 cup Andes mints (chopped)
- 1 fresh mint sprig
- 1/4 cup chocolate sauce (for drizzling)
Instructions
- Add 3 cups of milk and 2 cups of half-and-half into the slow cooker.
- To a blender, add the remaining 3 cups of milk, the Andes mints, cocoa powder, and sugar. Blend on high until the mints are chopped up and the cocoa powder is mixed in, about 15-20 seconds. Pour the mint mixture into the slow cooker and stir to combine.
- Place the lid onto your slow cooker and cook for 3-4 hours on HIGH. Make sure to stir every hour to help prevent the cocoa from scalding on the bottom of the crock.
- Serve warm in mugs topped with your favorite toppings if desired.
Notes
- This recipe can easily be doubled for larger gatherings.
- Feel free to experiment with different toppings.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Beverages
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 28g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg