Introduction

Andes Hot Cocoa Mix is a deliciously minty twist on classic hot chocolate, perfect for cozy evenings. With the smooth flavor of Andes Creme De Menthe baking chips, this mix is easy to prepare and makes a wonderful gift or treat.

A clear glass jar filled almost to the top with a light beige powder that has small darker specks throughout, giving it a grainy texture; inside the jar, a metallic spoon with a dimpled handle is partially buried in the powder, its rounded end just visible. The jar sits on a brown textured surface scattered with small chopped pieces of dark brown and light green bits, with a blurred black bowl filled with more of these bits in the background. The background is dark brown and soft, creating a warm and cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅔ cups (280 g) Andes Creme De Menthe baking chips
3 cups (204 g) powdered milk*
1 ⅓ cups (167 g) confectioners’ sugar
1 cup (200 g) granulated sugar
1 teaspoon kosher salt
Hot milk or hot water, for serving

Instructions

Step 1: Add the Andes Creme De Menthe baking chips to the bowl of a food processor. Process until the chips break into small, even pieces.
Step 2: Add the powdered milk, confectioners’ sugar, granulated sugar, and kosher salt to the food processor. Pulse or process until the mixture is evenly combined.
Step 3: Transfer the hot cocoa mix to an airtight container. Store at room temperature for up to 3 months.
Step 4: To make a mug of cocoa, heat 1 cup of milk or water in a small saucepan or microwave until warm.
Step 5: Stir in ¼ cup of the hot cocoa mix until fully dissolved. Serve immediately.

Tips & Variations

Use whole milk for a richer and creamier hot cocoa experience, or try almond or oat milk for a dairy-free option.
Adjust the sweetness by adding more or less cocoa mix according to your taste.
For an extra minty kick, garnish your mug with crushed Andes mints or a sprig of fresh mint.

Storage

Store the Andes Hot Cocoa Mix in an airtight container at room temperature. It will keep fresh for up to 3 months. When ready to enjoy, simply prepare as directed. Leftover prepared hot cocoa can be reheated gently on the stove or in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of Andes Creme De Menthe baking chips?

Yes, you can substitute regular chocolate chips, but the signature mint flavor of Andes will be missing. Adding a few drops of peppermint extract can help mimic the minty taste.

Is powdered milk necessary for this recipe?

Powdered milk is important as it helps create a creamy texture and body in the dry mix, allowing you to make hot cocoa just by adding hot water or milk. Without it, the mix may not blend as smoothly.

Andes Hot Cocoa Mix Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

This Andes Hot Cocoa Mix recipe combines the refreshing mint flavor of Andes Creme De Menthe baking chips with the creamy richness of powdered milk and sugars to create a comforting, minty hot chocolate drink. Perfect for warming up on chilly days, this mix can be stored for months and makes a quick and indulgent treat.

Author: Lila
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: About 4 cups of hot cocoa mix (makes approximately 16 servings of hot cocoa, ¼ cup mix per serving) 1x
Category: Beverage
Method: No-Cook
Cuisine: American

Ingredients

Scale

Hot Cocoa Mix

1 ⅔ cups (280 g) Andes Creme De Menthe baking chips
3 cups (204 g) powdered milk
1 ⅓ cups (167 g) confectioners’ sugar
1 cup (200 g) granulated sugar
1 teaspoon kosher salt

For Serving

Hot milk or hot water, as needed

Instructions

Break Down Baking Chips: Add the Andes Creme De Menthe baking chips to the bowl of a food processor and pulse until the chips break into small, even pieces, which helps the chips blend better with other dry ingredients.
Combine Dry Ingredients: Add the powdered milk, confectioners’ sugar, granulated sugar, and kosher salt to the food processor with the broken baking chips. Pulse or process the mixture until all ingredients are thoroughly combined and the hot cocoa mix is uniform.
Store the Mix: Transfer the prepared hot cocoa mix into an airtight container. Store it at room temperature for up to 3 months to maintain freshness and flavor.
Prepare Hot Cocoa: To make a mug of hot cocoa, heat 1 cup of milk or water in a small saucepan on the stove or using a microwave until warm but not boiling.
Add the Mix: Stir in ¼ cup of the hot cocoa mix into the warm milk or water, stirring continuously until fully dissolved and smooth.
Serve and Enjoy: Serve immediately for a delicious, minty hot cocoa experience.

Notes

Use hot milk for a creamier and richer hot cocoa or hot water for a lighter beverage.
Adjust the amount of hot cocoa mix to taste for a stronger or milder chocolate flavor.
Store the mix in a cool, dry place away from moisture to prolong shelf life.
For a festive touch, top with whipped cream or crushed Andes candies.

Keywords: Andes hot cocoa mix, mint hot chocolate, easy hot cocoa recipe, homemade hot cocoa, Andes mint baking chips, holiday drink