Minted Hot Chocolate Mix

Southern Living


Makes 3 cups dry mix (about 16 servings)


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3 (4 1/2-inch) soft peppermint candy sticks
1 cup sugar
3/4 cup instant nonfat dry milk
3/4 cup powdered nondairy coffee creamer
1/2 cup unsweetened cocoa


Prep: 10 Minutes

1. Place peppermint sticks in a zip-top plastic freezer bag; seal bag, and crush candy with a mallet.

2. Combine crushed candy and remaining ingredients in an airtight container, and store at room temperature up to 1 month.

Note: For testing purposes only, we used King Leo Peppermint Sticks.

Minted Hot Chocolate: Stir about 2 1/2 to 3 Tbsp. Minted Hot Chocolate Mix into 1 cup hot milk, stirring until dissolved. Top with marshmallows, if desired. Makes 1 serving.

Created date

October 2007