Hot Chocolate Bar {Winter Party Idea}

Are you hosting a winter party?  Last week, I had a bunch of my college friends over for a few hours – and we enjoyed a hot chocolate bar!

The prep is simple:

• Hot cocoa on a stick
• Marshmallow stir sticks
• A crockpot full of milk {turn on high to get it warm, then keep warm}
• Peppermint whipped cream
• Mix-Ins: caramel, chocolate chips, candy canes, mini marshmallows, etc.

Then, just set out the mugs, and spoons and allow your guests to create their own yummy mug of hot cocoa. 

Cookies, fudge and popcorn make fun additions to a hot cocoa party!

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Marshmallow Stir Sticks {for hot cocoa!}

Yesterday, I shared with you some delicious hot cocoa on a stick!  Today, you can add to that yumminess by serving marshmallow stir sticks for that hot cocoa. 

In fact, these are fun enough that they could make their own gift for Christmas – wrap them up and give them to a friend with a cute Christmas mug and a package of homemade hot cocoa. 

Or slide one on the same stick as your hot cocoa. 

Regardless of how you go, these marshmallow stir sticks are sure to be a hit. 

Marshmallow Stir Sticks – From Rose Bakes

Ingredients

• Large Marshmallows (n=16)
• 1/4 C dark chocolate chips
• 2 candy canes, crushed
• Peppermint sticks, or candy sticks

Directions

Begin by placing 1/4 C dark chocolate chips in a small bowl.  Microwave the dish for 20 seconds at a time, stirring after each interval.  Continue until smooth.  I did this for about 1 minute. 

Stick each marshmallow with a candy stick, or peppermint stick. 

Dip each marshmallow into the dark chocolate.  Dip as far as you’d like, and wipe off the excess chocolate on the side of the dish.

Sprinkle with crushed candy canes.  {leave some just chocolate, if desired, or sprinkle others with cocoa powder or sprinkles to be festive!}

Place on a sheet of parchment paper to cool. 

These are best if used within a day or so of making.  Regardless, store the marshmallow dippers in an airtight container on the counter until ready to serve. 

Eat marshmallows plain, or drop into a cup of hot cocoa!

Enjoy!

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Hot Cocoa {on a stick}

This hot cocoa is a wonderful treat and makes a great gift for friends this Christmas season. 

Even by itself, the cocoa on a stick is tasty to eat as a fudge.  Shhh… don’t tell; I snitched a bite.

Hot Cocoa on a Stick – Adapted from Megan & WhipperBerry

Ingredients

• 1/4 C heavy whipping cream {slightly overflowing}
• 1 can (14 oz) sweetened condensed milk
• 3 C dark chocolate chips
• splash of vanilla

Directions

In a saucepan, combine 1/4 C whipping cream with 1 can sweetened condensed milk.   

Stir and warm this mixture over medium-low heat.  Do not allow it to boil, just warm throughout.

When warmed, remove from the burner and add in the chocolate chips.

Stir often as the heat from the milk mixture melts the chocolate chips. 

Add in a splash of vanilla. 

Pour into an 8x8 baking dish that has been lined with parchment paper or tinfoil.

Allow the fudge to cool to room temperature and remain on the counter for 12-24 hours.

 

Remove the fudge block from the pan and place onto a cutting board.  Cut into cubes about 1 1/4 – 1 1/2 inch in width. 

Place a candy stick into each fudge block (peppermint sticks would work and be fun too!). 

Wrap for cute gifts, or store the blocks in an airtight container with parchment paper separating the layers. 

For short-term storage, keep these at room temperature for 1-2 days.  After that, store in the fridge for up to 10 days, or the freezer for 30-40 days.

To serve, plop one cube into a piping hot glass of milk (8oz), swirl to melt and enjoy!

For those of you interested, the printables came from A Pair of Pears.  Enjoy!

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Sweet Citrus Punch

It’s always a treat to provide overnight or brunch guests with a nice morning beverage, besides coffee.  I find that whenever we serve eggs, I crave an orange-juice based beverage; does anyone else experience that? 

For a brunch a few weeks ago, we made this sweet citrus punch, which was a recipe that caught my attention from Liz and her husband over at Pocket Change Gourmet.

This punch combines orange and pineapple juice along with sparkling lemon water for a delightful breakfast beverage. 

Sweet Citrus Punch – Adapted from Pocket Change Gourmet

Ingredients

• 1 can frozen orange pineapple juice concentrate, thawed
• 1 can frozen orange juice concentrate, thawed
• 3 C cold water
• 1 bottle, sparkling lemon flavored water

Directions

In a juice container, mix together the orange juice concentrate along with the orange pineapple concentrate. 

Add 3 cups of cold water.  Stir until the concentrates are dissolved. 

Chill the beverage until ready to serve. 

To serve, fill half the glass with the orange pineapple mix, then, top with the lemon sparkling water.  Give a quick stir and serve, either on ice, or without. 

We served this morning beverage in wine glasses for an extra special treat. 

Enjoy!

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