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Recipe by Southern Living November 2007

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Recipe Summary

prep:
10 mins
total:
10 mins
Yield:
Makes 3 cups dry mix (about 16 servings)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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