Oreo Mint Cocoa

READY IN: 10mins
Recipe by Ashley U

Great winter pick me up. My family traditional drinks this on Christmas morning.

Top Review by Lynne the Pirate Qu

Made this today because I was feeling under the weather and had a taste for minty comfort food. I halved the recipe, since it was just me enjoying it, and had to made a few changes: I used vanilla rice milk instead of cow's milk (allergy), Trader Joe's organic dairy-free chocolate syrup, and omitted the cool whip because I had none in the house. This has a very nice, *rich* flavor -- the mint comes through quite strongly, but not overpoweringly so -- but I had a strange problem with the consistency. For the Oreos, I used pre-crushed bits (my roomie brough home a bag of the stuff, and we've been trying to use it up), so maybe I miscalculated the amount of Oreo bits to use... but I think that it more likely was a result of a chemical reaction of some sort caused by the rice milk combined with the pure peppermint extract. Whatever the cause, as soon as it got hot, it started to *really* thicken, and very quickly so -- to the point that it was a step away from being more like a syrup than a drink! The flavor was still excellent, though I do think next time I would reduce the amount of chocolate syrup as it's a bit too rich for my taste. Thanks for sharing! :)

Ingredients Nutrition

  • 10 Oreo cookies, coarsely chopped
  • 3 cups milk
  • 12 cup chocolate syrup
  • 12 teaspoon peppermint extract
  • Cool Whip, thawed
  • 4 candy canes (for garnish) or 4 peppermint stick candy (for garnish)


  1. Blend chopped cookies, milk, syrup and peppermint extract in electric blender until combined.
  2. Pour into 2-quart saucepan.
  3. Heat over medium-high heat, stirring frequently until hot.
  4. Latle into 4 mugs.
  5. Top with Cool Whip; garnish with candy canes.
  6. Serve warm with additional cookies.

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