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Minty Mocha

“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.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4-5 servings


  • 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.

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  • smit1286
    Feb 12, 2012

    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.

  • Solterra
    Dec 15, 2009

    I love this recipe. We like to enjoy it on Christmas morning while watching the kids open their presents. This will be my third Christmas to use this recipe!