As promised (but a day late), here are the recipes and ingredients for the hot cocoa mix and white chocolate and peppermint spoon stirrers I used for my hot cocoa bar. Enjoy!
I have made dry hot cocoa mixes before, but what makes this one different (better) is that it uses white chocolate in the mix! I put the mix in a glass container and put a 1/3 cup scoop in the container for easy dispensing.
HOT COCOA MIX
3 cups nonfat dry milk powder
2 cups powdered sugar
1½ cups cocoa powder, dutch-process or natural
1½ cups white chocolate chips or finely chopped white chocolate
¼ teaspoon salt
Pulse the white chocolate chips in the food processor until the chocolate is finely ground. Thoroughly mix all ingredients in a large bowl. Store the dry mix in an airtight container for up to 3 months.
I took the above photo hoping you could see the tiny pieces of white chocolate in the mix. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and fill with hot water. Top with whipped cream or miniature marshmallows, if desired. If you don’t want to make the spoon stirrers below, add a white chocolate and peppermint Hershey’s Kiss!
Then I made these white chocolate and candy cane spoon stirrers. The white chocolate and little bit of peppermint take the hot chocolate up a notch!
WHITE CHOCOLATE and CANDY CANE SPOONS
Package of 4 silver look plastic spoons from Dollar Tree
(they actually come in a set with four forks and knives)
1 bag white chocolate candy melts from the craft store
1 box candy canes
Small candy bags from the craft store for packaging
Red and white Baker’s twine for bows
I made these spoons in small batches: 1/2 bag of chocolate and 1/2 of the box of candy canes. That made about six spoons (which are now gone and I have been asked to make more!) Unwrap candy canes and break into pieces. I used my food processor to crush the pieces, but you could also put them in a heavy duty freezer bag and use your rolling pin to crush them.
Melt the white chocolate as directed on the package in your microwave. Line a baking sheet with wax paper. Dip each spoon in the melted chocolate. Be sure to cover the top and bottom of the spoon. Place the spoon face down, so the bottom of the spoon is up, on the wax paper. This way the chocolate won’t settle at the bottom of the spoon. Dip all your spoons once and then refrigerate until well set. Then re-dip each spoon and sprinkle with the crushed candy cane. Again, place each spoon face down on the wax paper. Refrigerate again for about 1/2 hour until completely set. Put each spoon end into a small candy bag and tie with the red and white Baker’s twine.
I think I am going to use the hot cocoa and spoons as my gift to our neighbors this year. I’ll use Ball jars and fill them 3/4 full with the hot cocoa mix and then add some mini marshmallows to the top. Then I’ll tie a pretty bow around the jar and secure some spoon stirrers with the bow.
I hope you try the hot cocoa and the spoon stirrers!