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Warm up this winter with Andes Mint Hot Chocolate! This homemade hot chocolate uses whole milk, heavy cream, and chopped Andes chocolate mints to make the sweetest & creamiest mint hot cocoa ever. Top it off with whipped cream and a mint chocolate cookie or an Andes mint.
Mint Hot Chocolate Recipe (Made with Andes Mints)
We have officially reached freezing temperatures where I am at. All I can think about his hot chocolate! I love this Mint Hot Chocolate because that mint + chocolate combo is one of the best.
So rich, creamy, and loaded with minty flavor thanks to the Andes mints that create this homemade hot chocolate.
We love to top our mug of hot chocolate with homemade whipped cream and a mint cookie or a whole Andes mint.
- Whole Milk or Half & Half – Depending on how thick you want your hot chocolate, determines what milk you want to use. I recommend using whole milk (at the very least) but you can use 2% or 1% milk if wanted. The hot cocoa won’t be nearly as thick if using a lower-fat milk.
- Heavy Cream – No substitutes please!
- Andes Mints
- Vanilla Extract – For the best flavor use pure vanilla extract and not imitation.
- Whipped Cream – You can make your own or buy some spray whipped cream in the can.
- Mint Cookies – This is an optional topping for the hot chocolate. You can use Thin Mints (Girl Scout cookies), Grasshopper cookies from Keebler brand, or use an Andes mint instead (whole or chopped).
How To Make Homemade Mint Hot Chocolate
Learn how to make mint hot chocolate at home with these easy steps below. Be sure and read to the bottom of the page where there is a printable recipe card, a pin it button so you can save this recipe for later, and a recipe card with all the details and tips for success.
- Saucepan : Add the milk, heavy cream, andes mints, and vanilla extract into a small saucepan. Heat over medium heat, while stirring constantly to prevent the chocolate from burning.
- Simmer : Let the hot cocoa cook and simmer until it’s hot and everything is melted together and smooth.
- Drink : Pour the mint hot chocolate into mugs and then top each one off with whipped cream. You can also add a mint cookies or chopped Andes mints on top as well. If you add Andes mints on top you will need additional mints than the package that is called for in the recipe.
Mint Hot Chocolate FAQ’s
Substitution & Variation Ideas
- Andes Mints : There are so many different varieties of Andes mints at the store. Another great option would be to use the peppermint crunch Andes instead of the classic mint. They also sell already chopped Andes mint chips, by the other chocolate chips at the store, which you can use.
- Milk : I recommend using a high fat milk in this hot cocoa recipe. I always use whole milk and sometimes half & half if you want a really thick & rich hot chocolate. I don’t recommend using 1% milk or fat-free milk.
- Topping Options : Drink this hot cocoa as is, top it off with some whipped cream ( homemade or store-bought both work fine), top it with a mint cookie (like Keebler’s grasshopper cookie) or some chopped Andes mints.
- Serving Size : This recipe can easily be doubled, or even tripled, if you are serving a crowd.
How To Store Leftovers
- Store any leftovers in the fridge, in an airtight container, for up to 4 days more maximum freshness.
How To Reheat Leftover Hot Chocolate
- You can reheat hot chocolate in the microwave, inside a microwave-safe mug, or put it into a small saucepan and heat it until warmed over medium heat.
- We love this topped with some whipped cream, a mint cookie (Keebler’s grasshopper cookies), or some chopped Andes mints on top.
- It’s also delicious as is with not toppings.
- A festive way to serve it is with whipped cream on top and then add some Christmas themed sprinkles on top the whipped cream.
How Do I Keep Hot Chocolate Warm for Serving?
- You can keep this hot chocolate inside the saucepan, over low heat, for several hours. Stir it occasionally.
- You can also add the hot chocolate, once you have heated it thoroughly, into a slow cooker on the WARM setting and leave it for several hours. If you find the warm setting on your slow cooker is not warm/hot enough turn it to LOW heat instead. You don’t want to boil the hot chocolate so watch it carefully.
Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥
- Heavy Cream : No substitutes for this! You need that thickness, richness, and the fat that only heavy cream can provide.
- Higher Fat Milk : For best results I recommend using whole milk or half & half in this recipe. If you want it really creamy and thick then use half and half. I generally always use whole milk and it’s perfect.
More Mint + Chocolate Recipes You’ll Love
- Easy Peppermint Crunch Fudge – Simple to make with white chocolate chips, sweetened condensed milk, and chopped peppermint candy canes.
- Cookies & Cream Mint Chocolate Fudge – My favorite fudge ever! Oreo cookies, mint extract, marshmallows, and chocolate.
- White Chocolate Peppermint Fudge – Smooth, silky, and so creamy. This fudge is to die for!
- Peppermint Bark Pretzel Bites – The best Christmas treat. Pretzels topped with a candy cane Hershey’s kiss, peppermint m&m, and Holiday sprinkles.
- Peppermint Cheesecake Cookies – Soft-baked cheesecake cookies with a drizzle of peppermint chocolate.
- Mint Oreo Fudge – Mint Oreo cookies… need I say more!
Andes Mint Hot Chocolate
- 1½ cups whole milk (or half and half)
- 1/2 cup heavy cream
- 1 box (4.67 oz) Andes mints unwrapped and chopped
- ½ teaspoon vanilla extract
- whipped cream
- mint cookies (Keebler's grasshopper cookies)
- additional Andes mints (chopped or whole)
- In a small saucepan, over medium heat, add the whole milk, heavy cream, chopped Andes mint, and vanilla extract. Let it cook and come to a simmer, while stirring frequently to prevent the chocolate from burning. Once it's warmed through and hot, and the hot chocolate is smooth and melted together, it's ready. * This cook time takes about 5 minutes
- Pour the hot chocolate into mugs. Top with whipped cream and a mint cookie, or add some additional chopped Andes mints on top or a whole mint.