Chocolate Mint Cooler
Recipe: #17550
February 24, 2015
Categories: Beverages, Non-Alcoholic, Desserts, 5 Ingredients Or Less, 5-Minute Prep, No Eggs, Milk, Ice Cream, Yogurt, Kosher Dairy, more
"Ok, I know this is decadent & likely to cause extreme guilt, but 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. Enjoy!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (232.2 g)
- Calories 318.7
- Total Fat - 12.1 g
- Saturated Fat - 6.9 g
- Cholesterol - 40.3 mg
- Sodium - 291.4 mg
- Total Carbohydrate - 44.1 g
- Dietary Fiber - 1.5 g
- Sugars - 33.4 g
- Protein - 8.1 g
- Calcium - 340.3 mg
- Iron - 3.9 mg
- Vitamin C - 30.8 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Put hot chocolate powder in a small pan & stir in 1/2 cup milk. Heat gently (stirring) until almost boiling. Remove pan from heat.
Step 2
Put hot chocolate milk in heatproof bowl or large pitcher & whisk in the remaining milk.
Step 3
Add the yoghurt plus peppermint extract & whisk again.
Step 4
Pour the mixture into 4 tall glasses, filling them no more than 3/4 full. Top each drink w/a scoop of ice cream. Garnish w/fresh mint leaves if you want fancy w/color.
Step 5
VARIATIONS: For a "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.
Tips
- No special items are required.
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