This recipe goes with Minted Hot Chocolate
Southern Living NOVEMBER 2007
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.
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