- 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.
Reviews forMinty Mocha
"I clipped this recipe years ago and I've misplaced it! I'm so glad it's on the webs site because it is a WONDERFUL treat. I'm making it for my book club on a cold February day. FYI - It's great as is, but I have also had success with less sugar and using nonfat milk."