One thing I am unable to say no to? A cute little Girl Scout selling Girl Scout cookies. I was a Brownie and a Girl Scout and my mother was my leader – wasn’t I cute?
My girls were also Brownies and Girl Scouts and I was their leader so I have a special place in my heart for the program and I can never turn away a Girl Scout ringing my door bell selling cookies. When I had a lot of little Girl Scouts in my neighborhood I had to pace myself and only buy a few boxes from each one so I didn’t end up with a two year’s supply of Girl Scout cookies. Now I only know one little Girl Scout so I always load up when she calls me.
Thin Mints are my favorite! Hands down, no contest! I always stash a few boxes of Thin Mints away in the freezer. I think that is the best way to eat a Thin Mint – frozen. But eventually they are all gone and I am left patiently waiting for the next season of Girl Scout Cookies to arrive.
Well, I have found a solution to my lack of Thin Mints cookie problem. Thanks to today’s recipe I can now enjoy a mug of warm, yummy Thin Mint Hot Chocolate when that Thin Mints craving strikes and the freezer is empty! Thin Mints Hot Chocolate tastes pretty close to the real thing and takes care of that craving!
Thin Mints Hot Chocolate is made with cocoa powder, some sugar, a little salt, vanilla extract, peppermint extract and of course milk. Choose your fat content – I went with 2 percent.
Of course there must also be whipped cream – at our house you don’t dare serve hot chocolate with out whip cream.
And if you are lucky enough to have a box of Thin Mints around crush up a few to sprinkle on the top and then add a little Thin Mints side car. They are so yummy once they melt a little in the hot chocolate.
So what’s your favorite Girl Scout Cookie? Tagalongs come in second for me although I think my husband would choose Samoas!
For a few other fun recipes using Girl Scout Cookies check out these:
- 1/2 C sugar
- 1/4 C cocoa powder
- pinch of salt
- 1/3 C hot water
- 3 C milk I used 2 %
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
Mix together sugar, cocoa and salt in a pan.
Add water and mix until dissolved.
Bring to a boil and cook and stir for about 2 minutes
Add in milk and extract.
Cook until hot. Do not allow to boil
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