Minty Mocha Recipe

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“I’ve had this recipe for 25 years and serve it during the holidays, especially Christmas brunch, but it’s great anytime of the year,” writes Sharon Haswell of Cheshire, Massachusetts.

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  • 4-5 Servings
  • Prep/Total Time: 15 min.

Ingredients

  • 1 cup water
  • 1/3 cup sugar
  • 6 mint Andes candies
  • 3/4 cup half-and-half cream
  • 3/4 cup milk
  • 2 cups hot brewed coffee
  • Whipped topping and chocolate curls, optional

Directions

  • In a large saucepan, combine the water, sugar and candies. Cook and stir until sugar is dissolved and candies are melted. Stir in cream and milk; heat through. Stir in coffee.
  • Ladle into mugs. Garnish with whipped topping and chocolate curls if desired. Yield: 4-5 servings.

Minty Mocha published in Simple & Delicious November/December 2007, p49

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