Ingredients
2 c. whole milk
2 tbsp. granulated sugar
2 tbsp. unsweetened cocoa powder
Pinch kosher salt
1/2 c. semisweet chocolate chips
1 c. RumChata
2 oz. peppermint schnapps
Whipped cream
Chopped Andes
Whole Andes
Chocolate sauce, for drizzling
Preparation
Step 1In a small saucepan over medium heat, bring milk to a simmer. Whisk in sugar and cocoa powder and stir until no lumps remain. Stir in chocolate chips and cook, stirring occasionally, until the chocolate is completely melted. Turn heat to low and stir in in Rumchata and schnapps. Warm to desired temperature, then remove from heat and pour into mugs.Step 2Top each mug with whipped cream, a drizzle of chocolate sauce, chopped Andes, and a whole Andes, and serve.
Looking for more mint-chocolatey recipes? You GOTTA try these Andes brownies!
