Minty Mocha Recipe
“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.
- 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
- 1. 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.
- 2. Ladle into mugs. Garnish with whipped topping and chocolate curls if desired. Yield: 4-5 servings.
© 2015 RDA Enthusiast Brands, LLC