Andes Mint Hot Chocolate

Ingredients

• Dairy Base
• • Whole Milk — 6 qts (24 cups / 5.68 L)
• • Heavy Cream — 2 qts (8 cups / 1.89 L)
• Chocolate & Cocoa
• • Semi-Sweet Chocolate Chips — 52.5 oz (3 lbs 4.5 oz)
• • Unsweetened Cocoa Powder (sifted) — 26.25 Tbsp (1⅔ cups / 132 g)
• Sugar & Seasoning
• • Granulated Sugar — 2¼ cups (450 g)
• • Pure Vanilla Extract — 5 Tbsp (75 ml)
• • Instant Espresso Powder (optional) — 4⅜ tsp
• • Fine Sea Salt — 2⅜ tsp
• Silky Thickener
• • Cornstarch — 5⅞ Tbsp (about ⅜ cup / 53 g)
• • Cold Milk — 1⅓ cups (pulled from milk above)
• Andes Mint Addition (add after chocolate is emulsified)
• • Andes Mints, chopped — 1½–2 cups
• • Peppermint Extract — ½ tsp
• Garnish (Optional)
• • Whipped cream, marshmallows, cocoa nibs, grated chocolate, flaky salt

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   1. Prepare Thickener & Dry Mix

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   1. Combine cornstarch with 1⅓ cups cold milk to make a smooth slurry.

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   2. In a separate bowl, whisk together:

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   • Cocoa powder

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   • Sugar

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   • Espresso powder (if using)

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   ⸻

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   2. Heat Dairy

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   1. In large pot(s), add:

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    • 6 qts whole milk (minus the 1⅓ cups above)

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    • 2 qts heavy cream

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    2. Warm over medium-low heat until steaming; do not boil.

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    ⸻

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    3. Build Cocoa Base

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    1. While whisking constantly, rain in the cocoa/sugar mixture.

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    2. Cook 3–4 minutes until glossy and smooth.

    ⏱Start 3:00
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    ⸻

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    4. Activate Thickening

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    1. Re-whisk the cornstarch slurry; add it to the pot.

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    2. Increase heat slightly.

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    3. Cook 4–6 minutes, whisking often, until mixture lightly coats the back of a spoon.

    ⏱Start 4:00
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    ⸻

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    5. Emulsify Chocolate (Critical Step)

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    1. Remove pot from heat.

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    2. Add all 52.5 oz chocolate chips + sea salt.

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    3. Let sit 45 seconds.

    ⏱Start 0:45
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    4. Whisk gently from center outward OR use an immersion blender to form a velvety emulsion.

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    • Texture should be glossy, smooth, and rich.

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    ⸻

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    5b. Add Andes Mints

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    1. Stir in chopped Andes mints and peppermint extract right after the chocolate is emulsified, until melted in.

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    ⸻

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    6. Finish & Taste

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    1. Stir in vanilla extract.

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    2. Taste and adjust:

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    • Add sugar if sweeter profile is needed.

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    • Add milk/cream if thinning is needed.

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    ⸻

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    7. Holding & Service

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    • Transfer to insulated containers or keep covered over very low heat (140–160°F).

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    • Stir every 10–15 minutes.

    ⏱Start 10:00
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    • If hot chocolate thickens during service, loosen with hot milk and re-emulsify briefly.