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.

Glass mason jar filled with Andes Hot Cocoa Mix and with a measuring spoon in it.

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.

Looking down on a glass container of Andes Hot Cocoa Mix.

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.

Pouring hot milk into a glass mug of Andes Hot Cocoa Mix.

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.

Mug of mixed Andes Hot Cocoa Mix next to the jar of Andes Hot Cocoa Mix.

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

Prep Time 5

Total Time 5

Andes Hot Cocoa Mix is easy, creamy peppermint chocolate cocoa made with Andes baking chips. Perfect for cozy mugs and holiday treats.

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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

*You can use nonfat or whole powdered milk, depending on your preference.

Did you make this recipe?

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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.