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Minty Mocha
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |