Hot Cocoa Bar Recipe
Whisking the cocoa powder and sugar together before any liquid goes in keeps the cocoa from clumping, and melting in chopped chocolate at the end (instead of relying on cocoa powder alone) gives the base real body and a glossy finish that holds up in a slow cooker for hours of self-serve topping.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 8
Ingredients
- 3/4 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 6 cups whole milk
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
- 1 tbsp vanilla extract
- 2 cups mini marshmallows
- 1 1/2 cups whipped cream
- 1/2 cup crushed peppermint candies
- 1/2 cup mini chocolate chips
- 1/2 cup caramel sauce
- 8 sticks cinnamon sticks
Nutrition per serving
- Calories
- 701
- Protein
- 11g
- Carbs
- 89g
- Fat
- 38g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1In a large saucepan off the heat, whisk together the cocoa powder, sugar, and salt until no dry lumps remain.
- 2Slowly whisk in the milk and heavy cream, working out any pockets of cocoa against the side of the pan.
- 3Set the pan over medium heat and cook, whisking often, until steaming and small bubbles form at the edges, 6 to 8 minutes. Do not let it come to a full boil.
- 4Remove from the heat and add the chopped chocolate. Let it sit for 1 minute, then whisk until completely melted and the cocoa looks glossy.
- 5Whisk in the vanilla extract.
- 6Pour the cocoa into a slow cooker set to warm, or keep it in the pan over the lowest possible stove heat, to hold for serving.
- 7Set out mugs next to small bowls of mini marshmallows, whipped cream, crushed peppermint, chocolate chips, caramel sauce, and cinnamon sticks, each with its own spoon, so guests can build their own mugs.
Tips & variations
- Swap the semisweet chocolate for bittersweet (60 to 70% cacao) for a less sweet, more intense cocoa that stands up better to sugary toppings.
- For a dairy-free version, use full-fat oat milk in place of the whole milk and cream, and choose a dairy-free chocolate.
- Add 1/4 teaspoon peppermint extract or a few drops of orange extract to the base for a flavored twist without changing the topping bar.
- For an adult version, set out a bottle of Baileys, peppermint schnapps, or bourbon next to the toppings and let guests spike their own mugs.
- Keep a stack of small paper cups or child-sized mugs nearby if kids are part of the crowd, since the base is rich enough that smaller portions go a long way.
Storage & reheating
Refrigerate leftover cocoa base in an airtight container for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave in 30-second bursts, stirring often, and avoid bringing it back to a full boil, which can cause the milk to separate.
Tips from the Tulo kitchen
- If holding the cocoa in a slow cooker, use the 'warm' setting rather than 'low.' Low can slowly simmer the cocoa over a few hours and scorch it on the bottom.
- Line up the topping bowls in the order guests will use them (marshmallows and whipped cream first, crunchy or sticky toppings like peppermint and caramel last) so lines move faster and mugs don't get too full too fast.
FAQ
Can I make the hot cocoa base ahead of time?
Yes. Make it up to 2 days ahead, cool it, and refrigerate in an airtight container. Reheat gently on the stove or in the microwave before serving, whisking to bring it back together.
Can I use hot cocoa mix instead of making the base from scratch?
Yes, though the drink will be thinner and less rich. Prepare the mix according to the package with milk instead of water, and skip the melted chocolate step.
How much topping do I need for a party of 12?
Plan for roughly 1/4 cup of marshmallows, 2 tablespoons of whipped cream, and a tablespoon each of the other toppings per guest, so double the topping quantities listed here for a group of 12.
How do I keep the cocoa warm for a few hours without it scorching or forming a skin?
Hold it in a slow cooker on the warm setting with the lid slightly ajar, and give it a whisk every 20 to 30 minutes to prevent a skin from forming on top.
