Minty Mocha

INGREDIENTS:

• 2 c. water
• 2/3 c. sugar
• 12 Andes mints
• 1 1/2 c. half-and-half
• 1 1/2 c. milk
• 4 c. hot brewed coffee
• whipped topping

DIRECTIONS:

In a saucepan combine the water, sugar, and candies. Cook and stir until sugar is dissolved and candies are melted. Stir in half-and-half and milk; heat through. Stir in coffee. Serve, topped with whipped cream. Yield: 8 servings.