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Christmas Hot Cocoa Bar

Christmas hot cocoa bar brings rich, chocolatey stovetop cocoa together with a spread of festive toppings. Serve the steaming cocoa with mini marshmallows, whipped cream, crushed candy canes, and holiday sprinkles so everyone can customize a mug.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the hot cocoa
  • 0.5 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder
  • 0.25 tsp kosher salt
  • 8 cups whole milk divided
  • 2 cups semisweet chocolate chips
  • 2 tsp vanilla extract
For the toppings
  • 2 cups mini marshmallows
  • 1 can (13 oz) whipped cream
  • 4 candy canes crushed
  • 0.25 cup holiday sprinkles

Equipment

  • 1 4-quart saucepan

Method
 

Make the hot cocoa
  1. In a 4-quart saucepan, whisk the sugar, cocoa powder, salt, and 1 cup of the milk until smooth.
  2. Whisk in the remaining 7 cups milk and heat over medium-low, stirring often, for 8 to 10 minutes, until steaming but not boiling.
  3. Add the chocolate chips and whisk for 2 to 3 minutes, until completely melted.
  4. Remove the pan from the heat and stir in the vanilla.
Set up the bar
  1. Arrange the marshmallows, whipped cream, crushed candy canes, and sprinkles in separate serving bowls.
  2. Pour the hot cocoa into mugs.
  3. Serve the cocoa with the toppings.

Notes

For the smoothest cocoa, whisk the sugar, cocoa powder, salt, and milk until no lumps remain before heating. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free version, use dairy-free milk, chocolate chips, and whipped cream.