This Andes Hot Cocoa Mix is creamy, minty, and perfect for cozy winter nights. It’s easy to make ahead, keeps well for several months, and whips up a comforting mug of cocoa anytime. For more peppermint treats, check out my favorite peppermint recipes, and don’t miss some of my other best hot cocoa ideas, including my viral Hot Cocoa Mix for cozy sipping all season long.
Ingredients & Substitutions
- Baking Chips: Look for Andes Creme De Menthe baking chips. You can substitute with regular peppermint or semi-sweet chocolate chips if you prefer a slightly less minty flavor.
- Powdered Milk: Provides a creamy base for the hot cocoa mix. You can use nonfat or whole powdered milk, depending on your preference. I recommend whole milk powder for the richest, creamiest drink.
- Confectioners’ Sugar: Also called powdered sugar, this helps the cocoa mix dissolve smoothly in hot milk or water and adds sweetness. Adjust slightly if you prefer a sweeter or less sweet mix.
- Granulated Sugar: Balances the chocolate and peppermint flavors. Make sure the sugar is fully dry to avoid clumping.
- Kosher Salt: Enhances the chocolate and peppermint flavors. Fine sea salt works as a substitute.
- Hot Milk or Hot Water: Use your favorite milk for a creamy drink, water for a lighter option, or a mix of both for a balanced flavor.
FAQs
Can I make this ahead of time?
Yes! The mix can be made in advance and stored in an airtight container at room temperature for up to 3 months.
Can I make Andes hot cocoa mix without a food processor?
Yes! You can chop the Andes baking chips finely with a sharp knife and whisk them together with the powdered milk, sugars, and salt in a large bowl. It takes a bit more time and effort, but the hot cocoa mix will turn out just as delicious.
Can I adjust the sweetness?
Absolutely! For a sweeter drink, add a bit more sugar to the mix. For a lower-sugar option, reduce the sugar by half or leave it out entirely and sweeten each mug to taste with your favorite low-sugar or sugar-free sweetener.
Can I use water instead of milk?
Yes! Using water makes a lighter drink, while milk or a milk-water mix creates a creamier, richer hot cocoa.
Can I make it dairy-free?
Unfortuntely no. Andes Mints do contain dairy.
Serving Ideas
- Top with whipped cream and a few extra crushed Andes for a festive look. If you really love peppermint, try it with a dollop of peppermint whipped cream!
- Add a candy cane stirrer for a peppermint kick and holiday flair.
- Make it a peppermint mocha! Stir in a shot of espresso or strong coffee for a cozy, caffeinated twist.
- Add marshmallows or ice cream. Top with mini marshmallows for extra creaminess, or a scoop of mint chocolate chip ice cream or chocolate ice cream for a decadent hot cocoa float.
How to Store Andes Hot Cocoa Mix
Keep your cocoa mix in an airtight container at room temperature for up to 3 months. Make sure to use a clean, dry spoon each time you scoop to prevent moisture from getting in, which can cause clumping or spoilage. Stored this way, the mix stays flavorful and ready for a quick, cozy mug of hot cocoa whenever you want.
Andes Hot Cocoa Mix
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
- Add the Andes Creme De Menthe baking chips to the bowl of a food processor. Process until the chips are broken into small, even pieces.
- Add the powdered milk, confectioners’ sugar, granulated sugar, and salt to the food processor. Pulse or process until everything is evenly combined.
- Transfer the hot cocoa mix to an airtight container and keep at room temperature for up to 3 months.
To Make a Mug of Andes Hot Cocoa
- Warm 1 cup of milk or water in a small saucepan or microwave.
- Stir in ¼ cup of the cocoa mix until fully dissolved. Serve immediately.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
This hot cocoa is creamy and delicious! I love the peppermint, though I might add a few extra chocolate chips next time for a richer chocolate flavor.
Elizabeth
Minty and delicious! I love it!
Stephanie
Perfect balance of chocolate and peppermint for me. Cozy, easy to make, and just the right amount of sweetness.
Bella
So simple, yet it tastes fancy! The Andes chips really make this hot cocoa special. Perfect for holiday mugs.
I have a question regarding one of the FAQs. The question was whether the sweetness could be adjusted, and the answer stated that the sugar could be left out completely, then each cup sweetened to taste. So, do I understand the response to indicate that using a low calorie or no calorie sweetener, such as Splenda, it should NOT be added to the mix itself? I would like to make this for my husband and I, and we are both diabetic with well controlled sugars. I understand that the Andes mints do have some sugar in them, but I am not worried about that little amount of sugar. Thanks!!
Hi there! Great question and yes, you understood that FAQ correctly. If you want this mix to be lower in sugar, it’s best not to add Splenda (or any no-calorie sweetener) directly into the dry mix. Many powdered sweeteners don’t behave the same way as sugar in a stored mix… some clump, some dissolve oddly, and some create an aftertaste when heated.
The safest method is exactly what the FAQ suggests:
Make the mix as written (minus the sugar), then sweeten each mug to taste with your preferred sweetener.
That way you can control the sweetness level individually, and the texture of the mix stays perfect.
And yes the sugar from the Andes mints is minimal, but you can also adjust how many you add per serving if you want even more control. Happy mixing!
How many servings does this make??
1/4cup per 1 serving (8oz) ??