With a chill in the air and winter coming, we’ve been in some dire need of warm beverages at the workplace. Sure we’ve got java about, but we decided to try out something a little more particular — our very own Hot Cocoa Bar! All we had to do was catch some of our favourite ingredients and teas, borrow a couple of fairly dishes and we were all set. Find out exactly what we used to set up our Hot Cocoa Bar and check out some of the different varieties of yummy hot cocoa we’ve made. This idea works great for a wedding, birthday celebration, or any other special event. And with this kind of easy setup and tasty results, you are likely to want to install one of them for yourself very soon!
Ingredients:
- Milk (provide alternatives, for example whole, skim, soy, etc.)
- Hot Cocoa Mix
- Hot Chocolate Sticks
- Candy Canes
- Peppermint Chocolate
- 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 put up a fairly 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 drains. Additionally, it is a great idea to stay warm water and several kinds of milk handy for any taste or allergies motives. Almond milk and coconut milk make great choices!
The frist step into creating this peppermint cocoa was outlining the rim of the mug with an peppermint dust. We used honey to make the dust stick on easily. Next, we poured into our milk and extra cocoa mix and two starlight peppermint mints. After stirring those collectively, we included cool whip, then sprinkled it with peppermint lemon and added one peppermint marshmallow. You can never have too much peppermint.
Next, we decided to create that which we call caramel java cocoa. This time, we poured into our milk and utilized a hot chocolate stick. All you need to do is put the stick in the hot milk, let it melt and stir fry. Once our cocoa was ready, we included in 3 caramel squares, then make them melt and stirred. We then topped off the cherry with cool whip, some cinnamon, and 2 cappuccino wrapped wafers.
The next cup we made a decision to make was our variant of Mexican hot cocoa. We all did was pour in milk, stir together with the chocolate mix, and add in a couple dashes of cinnamon and peppermint powder. We topped it with cool whip and a bit more cinnamon for garnish. That was it! We adored the kick of spice in this one.
What components would you include on your hot ginger bar? Which cup of our cocoa do you think sounds best? We’d really like to hear from you!
