Minted Hot Chocolate Mix



This recipe goes with Minted Hot Chocolate

Yield: Makes 3 cups dry mix (about 16 servings)
Recipe from Southern Living

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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


  1. 1. Place peppermint sticks in a zip-top plastic freezer bag; seal bag, and crush candy with a mallet.
  2. 2. Combine crushed candy and remaining ingredients in an airtight container, and store at room temperature up to 1 month.
  3. Note: For testing purposes only, we used King Leo Peppermint Sticks.
  4. 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.
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