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Learn how to host a cozy Hot Cocoa Bar for the holidays and in the darkest days of winter. This easy entertaining idea thrills children and adults alike, and it’s so easy to pull off.
I love throwing a kid party because it’s always a judgement-free zone and everyone is just happy to be included. Take this DIY Hot Chocolate Bar idea: It’s low-effort for the host, but kids are THRILLED at the chance to make a drink with all their favorite things. Marshmallows and sprinkles? JACKPOT.
And honestly, adults are just as easily impressed. Adorn your kitchen counter with a slow cooker full of homemade hot chocolate and more sugary treats than any of us normally eats in a day, and it’s a recipe for giddy, carefree abandonment. Maybe stash a bottle of Bailey’s Irish cream or Kahlua in the back too, just in case. It’s a party, after all!
Choose as many syrups, fun toppings, and garnishes as you want. I usually stick with the classics like whipped cream, mini marshmallows, chocolate syrup, and candy canes and add one or two “exotics” like Pirouette cookies, peanut butter cups, or edible glitter.
A good Hot Chocolate Station is part decor, part dessert, and sure to fill hearts (and bellies) with holiday cheer during the Christmas and all the cold, dark days of winter.
Table of Contents
Ingredient notes
- Hot cocoa: It’s easy to make delicious Hot Chocolate from scratch and serve it from a coffee urn or slow cooker, but it’s okay to substitute store-bought hot chocolate mixes, packets, or pods like k-cups. Hot chocolate bombs are fair game too!
- Milk: Hot chocolate tastes more decadent and delicious with whole milk, but it’s still plenty rich and chocolatey if you use 2% milk.
- Bittersweet chocolate: Do not substitute semi-sweet chocolate; it will leave an artificial after-taste.
- Sugar: Start with 2 tablespoons sugar and add more to taste (I add a full ¼ cup when I make this recipe).
Step-by-step instructions
To make the hot cocoa:
- In a small saucepan, bring water to a boil. Whisk in cocoa until mostly smooth with some lumps.
- Reduce heat to medium and whisk in milk until cocoa powder is dissolved. Bring to a simmer and whisk in chocolate, sugar, and salt.
- Reduce heat to low and whisk until chocolate is smooth and incorporated. Taste and add more sugar if desired (I like 2 additional tablespoons for ¼ cup total). Remove from heat and stir in vanilla. Transfer to a slow cooker or clean coffee urn for serving.
- To substitute store-bought mix, cook according to package instructions and transfer to a slow cooker or clean coffee urn for serving. To substitute single-serve packets or pods, set them out next to a hot chocolate maker, electric tea kettle, or pod coffee maker with hot water nearby or easily accessible.
To assemble the hot cocoa bar:
- Place the hot cocoa on one side of the table next to a selection of mugs. Turn the slow cooker (if using) to “keep warm” and set a ladle nearby. If using an urn, set a dish under the spout to collect any drips.
- Adjacent to the hot cocoa, arrange the toppings in bottles or bowls with spoons and tongs for serving. Start with the whipped cream and sauces, the toppings, the garnishes, and finally the stirrers. Consider labeling the items so everyone knows what is what.
- On the far side of the table, include a stack of napkins and baskets or jars full of spoons. Decorate the table with wintery greenery or ribbons in the colors of the season.
Recipe tips and variations
- Yield: This Hot Chocolate recipe makes 4 cups (32 ounces or 1 quart).
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so stir to recombine while reheating.
- Personalized mugs: Mugs can double as a party favor when you have them personalized. Choose mugs with each guest’s first initial, first name, or even their Roblox avatar (kids are shocked and thrilled by this!).
- Sauces: Whipped cream and chocolate syrup are basic but beloved. It’s also fun to offer caramel sauce or even unexpected flavors like raspberry syrup. Homemade and store-bought are both good!
- Toppings: The sky’s the limit when it comes to toppings.
- Candy: Marshmallows, chocolate chips (milk, semi-sweet, white chocolate), butterscotch chips, M&Ms, mini peanut butter cups, peppermints, candy canes, Rock candy, Whoppers, peppermint sticks
- Cookies: Oreos, chocolate chip cookies, gingerbread cookies, Pirouette cookies, Pizzelle
- Fruit and nuts: Chopped nuts, toasted coconut, toffee bits
- Garnishes: Cocoa powder, sprinkles, edible glitter, coarse sea salt
Frequently Asked Questions
Serve prepared hot cocoa from a crockpot, urn, or other hot beverage carafe. If using a crockpot, be sure to have a ladle and spoon rest nearby.
Be sure to stock the hot chocolate bar with plenty of hot chocolate (the main event) in a vessel that keeps it warm and is easy to operate. Then, decorate with plenty of sauces like whipped cream and chocolate syrup, toppings like candy and cookies, and garnishes like sprinkles. Be sure to include spoons and napkins, too.
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Hot Cocoa Bar
Equipment
- 2 qt slow cooker (This small size holds enough for 8 cups; go bigger if you are serving more people)
- Squeeze bottles (I like the 12-oz size for chocolate and caramel syrup)
- mason jars (cute for holding toppings of all kinds)
- Red and white twine (for fastening labels onto jars and bottles)
- 2-tiered tray (for elevating items on your spread)
- Hot Cocoa Bar sign (the one shown in our photos)
Ingredients
Hot Cocoa (see note 1):
- 2/3 cup water
- 1/2 cup unsweetened cocoa powder plus more for dusting
- 6 cups whole milk (see note 2)
- 8 ounces bittersweet chocolate chopped (see note 3)
- 1/4 tablespoons granulated sugar or more to taste (see note 4)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Toppings:
Stirrers:
- candy canes
- cinnamon sticks
- Pirouette cookies
- rock candy sticks
- chocolate-covered spoons (from the same shop that sells the Hot Cocoa sign)
Instructions
To make the hot cocoa:
- In a small saucepan, bring water to a boil. Whisk in cocoa until mostly smooth with some lumps. Reduce heat to medium and whisk in milk until cocoa powder is dissolved. Bring to a simmer and whisk in chocolate, sugar, and salt.
- Reduce heat to low and whisk until chocolate is smooth and incorporated. Taste and add more sugar if desired (I like 2 additional tablespoons for ¼ cup total). Remove from heat and stir in vanilla. Transfer to a slow cooker or clean coffee urn for serving.
- To substitute store-bought mix, cook according to package instructions and transfer to a slow cooker or clean coffee urn for serving.
- To substitute single-serve packets or pods, set them out next to an electric tea-kettle or pod coffee maker.
To assemble the hot cocoa bar:
- Place the hot cocoa on one side of the table next to a selection of mugs. Turn the slow cooker (if using) to "keep warm" and set a ladle nearby. If using an urn, set a dish under the spout to collect any drips.
- Adjacent to the hot cocoa, arrange the toppings in bottles or bowls with spoons and tongs for serving. Start with the whipped cream and sauces, the toppings, the garnishes, and finally the stirrers. Consider labeling the items so everyone knows what is what.
- On the far side of the table, include a stack of napkins and baskets or jars full of spoons. Decorate the table with wintery greenery or ribbons in the colors of the season.
Notes
- Hot cocoa: It’s easy to make delicious Hot Chocolate from scratch and serve it from a coffee urn or slow cooker, but it’s okay to substitute store-bought hot cocoa mix, packets, or pods.
- Milk: Hot chocolate tastes more decadent and delicious with whole milk, but it’s still plenty rich and chocolatey if you use 2% milk.
- Bittersweet chocolate: Do not substitute semi-sweet chocolate; it will leave an artificial after-taste.
- Sugar: Start with 2 tablespoons sugar and add more to taste (I add a full ¼ cup when I make this recipe).
- Yield: This Hot Chocolate recipe makes 4 cups (32 ounces or 1 quart).
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so stir to recombine while reheating.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I used this for a hot cocoa bar for my son’s class Christmas party and it was a big hit!
Thanks