- 6 Andes chocolate mints
- 16 ounces chocolate milk
- Mini marshmallows, optional
- In a small saucepan, melt the mints over low heat. Slowly whisk in chocolate milk until well blended; heat but do not boil. Pour into mugs; top with mini marshmallows if desired. Yield: 2 servings.
Originally published as Easy Mint Hot Chocolate in Cookin' Up Country Breakfasts Cookbook 1994, p89
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