Prep Time
10 Mins
Makes 3 cups dry mix (about 16 servings)



How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 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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Ratings & Reviews

sweettooth2's Review

December 20, 2009
I really like this recipe. I actually make it up and put it in jars for Christmas gifts and everyone raves about it. For a little different taste I like to use the gingerbread flavored coffee mate.