FAST FIX
This doctored-up coffee offers delightful hints of mint, cocoa and cinnamon. The marshmallows on top are a playful addition that brings out the youngster in anyone.
—MINDIE HILTON SUSANVILLE, CA
PREP: 10 MIN. • COOK: 2 HOURS • MAKES: 8 SERVINGS
6 cups hot brewed coffee
2 packets instant hot cocoa mix
1/2 cup dulce de leche
1/4 cup peppermint crunch baking chips or mint chocolate chips
4 teaspoons sugar
1 cup miniature marshmallows
1/2 teaspoon ground cinnamon
chocolate syrup, optional
1. In a 3-qt. slow cooker, combine the first five ingredients. Cook, covered, on low until hot, 2-3 hours.
2. Ladle into mugs. Top with marshmallows; sprinkle with cinnamon. Drizzle with chocolate syrup if desired.
Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to the package directions before using.