Ingredients
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1/4
-
1 2/3
-
2/3
-
1/2
-
4
-
-
-
-
-
-
-
-
-
-
Directions
Chocolate Mint Cooler, Ok, I know this is decadent, sinful & sure to cause extreme guilt You know what? I really don’t care! After all, it’s got yoghurt in it & that’s healthy right? I’m glad we got that settled Could I have a refill now? Recipe source is my CHOCOLATE cookbook by Christine McFadden & Christine France , Very refreshing! I made the mocha variety, but with Coconut Overload ice cream that had swirls of dark chocolate throughout! Tagged for Photo Tag, December 2012
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Steps
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1
Done
|
Put Hot Chocolate Powder in a Sml Pan & Stir in 1/2 Cup Milk. Heat Gently (stirring) Till Almost Boiling. Remove Pan from Heat. |
|
2
Done
|
Put Hot Chocolate Milk in Heatproof Bowl or Lrg Pitcher & Whisk in the Remaining Milk. |
|
3
Done
|
Add the Yoghurt & Peppermint Extract & Whisk Again. |
|
4
Done
|
Pour the Mixture Into 4 Tall Glasses, Filling Them No More Than 3/4 Full. Top Ea Drink W/a Scoop of Ice Cream. Garnish W/Fresh Mint Leaves to Get Fancy. Yum! |
|
5
Done
|
Variations: For "chocolate Vanilla Cooler", Use Light Cream Instead of Yoghurt + 1 Tsp Vanilla Extract Instead of Peppermint Extract -- or -- For "mocha Cooler", Dissolve the Chocolate in 1/2 Cup Strong Black Coffee & Reduce Milk to 1 1/4 Cups. Use Cream Instead of Yoghurt & Leave Out the Extract. |
