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Minty Mocha

  • 2 c. water
  • 2/3 c. sugar
  • 12 Andes mints
  • 1 1/2 c. half-and-half
  • 1 1/2 c. milk
  • 4 c. hot brewed coffee
  • whipped topping

Preparation:

In a saucepan combine the water, sugar, and candies. Cook and stir until sugar is dissolved and candies are melted. Stir in half-and-half and milk; heat through. Stir in coffee. Serve, topped with whipped cream. Yield: 8 servings.