Crock Pot Andes Mint Hot Chocolate

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My kids love mint chocolate anything. Ice cream. York Peppermint Patties. Oreos. Andes Mints. Everything mint chocolate is a hit here. So, I decided to use my stockpile of Andes Mints to make this Crock Pot Andes Mint Hot Chocolate. The crock pot Andes mint hot chocolate was sweet and decadent and smooth. All the things one would imagine when you combine Andes mints with milk and a few other rich ingredients.

Crock Pot Andes Mint Hot Chocolate

Let me be honest, the recipe evolved after I started making it. I was really thinking I would make it just like Farmwife Feeds Dove Hot Chocolate.

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Milk. Andes Creme De Menthe Baking Chips. Heavy Cream. Seemed to be the perfect three ingredients.

But it just didn’t seem quite decadent enough. It was not rich enough. So I decided I needed to add more chocolate. I decided to add cocoa powder and powdered sugar. Stirred to combine and let warm up for the next two hours.

Hot cocoa isn’t finished until you top it. For this crock pot Andes mint hot chocolate, whipped cream was the way to go.

The Andes baking chips are also a perfect topping too. If you are a more of a mini marshmallow fan, go ahead and use mini marshmallows too.

Spiked Andes Mint Hot Chocolate

And if you are a fan of spiking your hot chocolate, this spike Andes mint hot chocolate is perfect for you.

A shot of creme de cocoa would work just fine too. I always have both on hand for making a grasshopper whenever the idea crosses my hand. I guess my kids get their love of mint chocolate honestly.

Go ahead and get the crock pot out and start making this crock pot Andes mint hot chocolate.

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Crock Pot Andes Mint Hot Chocolate

The crock pot Andes mint hot chocolate was sweet and decadent and smooth. This minty hot cocoa is just what you would imagine Andes mints cocoa should be.

Ingredients

• 4 cups milk
• 1 cup heavy cream
• 1 cup Andes Mints baking chips
• 1/3 cup cocoa
• 1/3 cup powdered sugar
• Whipped Cream
• Creme de Menthe and Creme de Cocoa Optional

Instructions

1. Combine the milk, heavy cream, Andes mints, cocoa, and powdered sugar into a 3-quart crock pot.

2. Set the crock pot on high for two hours, stirring every 30 minutes.

3. Once the baking chips are melted, move the crock pot to low heat.

4. Serve in mugs and garnish with whipped cream and baking chips.

5. To make a spiked version, add a shot of creme de menthe or creme de cocoa to each mug.

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