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Mint Hot Chocolate

Yield: makes 2 cups

Author Maryanne Cabrera


  • 1 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 10-12 large mint leaves, torn
  • 2.5 oz Seattle Chocolate Meltaway Mint Truffle Bar, roughly chopped
  • 1.5 oz dark chocolate (72%), roughly chopped


  1. In a medium sauce pot, bring milk and cream to a simmer.  Add torn mint leaves.  Cover with lid and let steep for 10-15 minutes.  Strain mint and reheat to a simmer.  Pour liquid into a medium bowl with chopped chocolates.  Let sit for 2 minutes.  Stir to combine until all chocolate as melted.  Divide mint hot chocolate between serving glasses.  Garnish with fresh mint leaves. Serve warm.