With a chill in the air and winter approaching, we’ve been in some desperate need of warm drinks at the office. Sure we have coffee around, but we decided to try something a little more special – our very own Hot Cocoa Bar! All we had to do was grab some of our favorite ingredients and mugs, borrow a few pretty dishes and we were all set. Find out what we used to set up our Hot Cocoa Bar and check out some of the different types of yummy hot cocoa we made. This idea works great for a wedding, birthday party, or any other special occasion. And with such an easy setup and tasty results, you’re going to want to set up one of these for yourself very soon!
Ingredients:
- Milk (provide options, such as whole, skim, soy, etc.)
- Hot Cocoa Mix
- Hot Chocolate Sticks
- Candy Canes
- Peppermint Candy
- Whipped Cream
- Cinnamon
- Cayenne Powder
- Chopped Andes Mints
- Chopped Reeses Pieces
- Caramel Squares
- Peppermint Marshmallows/Original Marshmallows
- Cappuccino Rolled Wafers
- Peppermint Dust Sprinkles
For setting up, we set up a pretty tablecloth first. We moved all of our ingredients into jars and onto plates for pretty presentation, and also put our cinnamon and cayenne in shakers, with milk in a teapot to keep warm. We included spoons for serving, wooden stirrers, and napkins for any spills. It’s also a great idea to keep warm water and different types of milk handy for any preference or allergy reasons. Almond milk and coconut milk make great options!
The frist step to creating this peppermint hot cocoa was outlining the rim of our mug with the peppermint dust. We used honey to make the dust stick on easily. Next, we poured in our milk and added cocoa mix and two starlight peppermint mints. After stirring those together, we added cool whip, sprinkled it with peppermint dust and added one peppermint marshmallow. You can never have too much peppermint.
Next, we decided to make what we call caramel cappuccino hot cocoa. This time, we poured in our milk and used a hot chocolate stick. All you have to do is place the stick in the warm milk, let it melt and stir. Once our cocoa was ready, we added in 3 caramel squares, let them melt and stirred. We then topped the cocoa off with cool whip, some cinnamon, and 2 cappuccino rolled wafers.
The third cup we decided to make was our version of Mexican hot cocoa. All we did was pour in milk, stir with the chocolate mix, and add in a couple dashes of cinnamon and cayenne powder. We topped it with cool whip and a bit more cinnamon for garnish. That was it! We loved the kick of spice in this one.
What ingredients would you include in your hot cocoa bar? Which cup of our cocoa do you think sounds best? We would love to hear from you!
