We served our cocoa piping hot, straight from the spout of a gorgeous Fiesta Teapot. Double the fun with two pots, one filled with classic hot chocolate and another with creamy white cocoa.
Fun mix-ins make for a truly unique cup of cocoa, tailored to the tastes of each guest. We went with two sizes of marshmallows, crushed peppermint candy, and caramel drops. Soft peppermint sticks and chocolate hazelnut pirouette cookies serve as stirrers.
To top it all off, we went with the classics: whipped cream, caramel sauce and chocolate syrup. For a more polished look, decant the sticky syrups into clear plastic squeeze bottles and adorn with a lovely label. We elevated our selection on a Baking Tray perched atop an upturned Utensil Crock. Good old duct tape keeps the stand steady.
For an easy table topper, we wrapped thick yarn around a Styrofoam cone to fashion a warm, fuzzy tree. The tree is trimmed with silk flowers and a Fiesta Ramekin serves as the trunk.
While you can certainly host a party just for the sake of indulging in hot chocolate, don’t hesitate to set up this cocoa bar at your annual holiday gatherings or even for a cookie swap!
