Chocolate Mint Cooler

READY IN: 10mins
Recipe by twissis

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.

Top Review by KerfuffleUponWincle

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.

Ingredients Nutrition

Directions

  1. 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. Put hot chocolate milk in heatproof bowl or lrg pitcher & whisk in the remaining milk.
  3. Add the yoghurt & peppermint extract & whisk again.
  4. 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. 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.

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