Serves: 0
Total Calories: 653
In a small saucepan over medium heat, heat half-and-half and water until hot, stirring occasionally to prevent scorching.
Meanwhile, place hard candies in a small reclosable plastic bag. Press out excess air and seal. Using a rolling pin, crush candies to a fine powder.
To hot mixture, add crushed candies, sugar, coffee granules and cocoa powder. Stir until dissolved and blended.
Serve as a dessert coffee.
This Mocha Mint Dessert Coffee recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.
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