Mint Hot Chocolate
Smooth and creamy mint hot chocolate starts with a white chocolate base and is topped with Andes mints - a perfect drink ready in minutes!
Servings: 4
Ingredients
- 2 cups milk
- 2 cups half and half
- ½ bag white chocolate chips, 5-6 ounces
- 1 teaspoon mint extract
- 2-3 drops food coloring, green
- crushed Andes mints and whipped cream for garnish
Instructions
- In a large pot, add milk, half & half. Heat over medium heat until hot but not boiling.
- Add white chocolate chips and stir until completely melted.
- Add extract and food coloring. Stir well.
- Top with whipped cream and Andes. Serve warm.
Notes
Crockpot. Add all the ingredients to a slow cooker, and stir. Set on LOW heat for 2 hours. When you're ready to serve, turn off the crock pot, stir, and ladle into mugs.
Store. Allow it to cool before pouring into an airtight container and refrigerate for 2-3 days. Reheat it slowly over low heat, whisking occasionally, until it simmers. Do not boil.
Nutrition
Calories: 464kcal | Carbohydrates: 36g | Protein: 10g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 66mg | Sodium: 140mg | Potassium: 440mg | Fiber: 1g | Sugar: 32g | Vitamin A: 639IU | Vitamin C: 1mg | Calcium: 350mg | Iron: 1mg