Three Uses for Chocolate Mint
Two years ago my mother-in-law gifted me some rosemary and mint to grow in my kitchen window. I'd never been a green thumb, but I managed to keep them alive for a while, and I was so proud! I loved their fragrant smells but never ended up using them much.
As I watched them grow in my window, I felt a desire to try bringing more things to life and ended up starting my first garden! Easy herbs can really build confidence for a novice gardener.
That's a story I'll tell on another post, though...
I recently bought some the chocolate mint for the first time and have it growing in my window!
After planting it, my hands smelled like a candy bar for hours! It was love at first sight.
That being said, I don't want to grow it just for the smell or to look at, so I did some research and stumbled upon a bunch of good ideas!
Today I'm sharing three delicious uses
for chocolate mint!
1) Tea or hot chocolate
Pick and wash some of the bigger leaves. Use enough to fill half of your cup.
Pour boiling water over them and steep for 10 minutes. Remove leaves and sip. Add 1/2-1 teaspoon of sugar to make the chocolate flavor stand out.
It's DELICIOUS and some say it can soothe an upset belly!
For hot chocolate just add your favorite mix, chocolate mint leaves, and milk to a pan and heat on the stove. Strain the leaves before drinking.
2) Chocolate Mint Brownies
I don't know about you but I loooove brownies! Go the easy route and just finely chop your mint up and throw it into a boxed brownie mix. I used Krusteaz gluten-free in this picture and my Pampered Chef brownie pan.
Decorate the top of the brownie with one of the smaller leaves and serve with a big glass of your favorite milk.
Wanna get fancy? Here's a homemade brownie recipe. You could try steeping the mint leaves in the butter as it melts!
3) Chocolate Mint Extract
By making your plant into an extract, you could use it for homemade body butter, in your coffee or smoothie, to make ice cream or frosting, or gift it to family and friends.
-Vodka (80 proof, can be cheap)
-Fresh chocolate mint leaves
-1 tablespoon of cacao nibs (optional)
Chop and tear dry mint leaves and place into a small jar (jelly jars work great), leaving just enough room for the 1 tablespoon of cacao nibs and liquid.
Fill to the top with vodka, cover tightly with lid, and shake. Store out of direct light. Allow to infuse 6-8 weeks, shaking occasionally.
When ready, store in a dark colored container, out of direct light.
Enjoy your chocolate mint!