Doug has been out of town for the past couple of days which means that I’m on bus duty in the morning. There’s nothing I love more than rushing out of the house in the freezing cold to wait for the bus! So, I’ve been experimenting with different hot chocolates. My love affair with the Cocoa Latte continues. I love pouring in the ingredients and waiting for the smooth chocolaty goodness!
Yesterday I used Andes Mint chips to make the most velvety hot chocolate … ever! It may or may not have helped that I loaded it with whipped cream. But the whole thing was pretty much a hug in a mug! If your grocery store doesn’t carry the Andes Mint chips, just chop up some Andes Mints. They’re probably cheaper to buy whole since they’re always on sale this time of year.
I don’t know about you, but I’m ready for warmer mornings … at least until school gets out for Christmas!
Mint Hot Chocolate
- 1/4 c. Andes Mint Chips
- 1 1/2 c. Milk
- 1/2 c. Cream
- Place ingredients in you Cocoa Latte and turn it on! If you don’t have the Cocoa Latte (if you don’t, you should!), put all the ingredients in a small saucepan and heat over medium heat until chips are melted.
- ¼ c. Andes Mint Chips
- 1½ c. Milk
- ½ c. Cream
- Place ingredients in you Cocoa Latte and turn it on! If you don't have the Cocoa Latte (if you don't, you should!), put all the ingredients in a small saucepan and heat over medium heat until chips are melted.