Article and photos by Lisa Crockett
The holidays are here and party season is in full swing. Calendars are
filling up and time is short, so I’m always looking for things I can do
to show my love that are quick, easy and foolproof. With that in mind,
last year in December I discovered my new favorite holiday tradition:
the hot chocolate party. At the party I attended, the hostess provided
generous, steamy mugs of delicious hot chocolate and all the fixings:
fluffy, sweet whipped cream, marshmallows, and candy canes to both stir
and flavor the drinks.
Guests were tasked with bringing a goodie to share. Most of us brought
cookies, some of which were perfect for dunking, but the candied nuts
and caramel popcorn paired just as well and provided nice variety. Most
importantly, while the hostess certainly put forth some effort to make
the cocoa, she wasn’t completely drained when party time rolled around,
and was perfectly free to mingle with her guests and enjoy their
company.
The most important component of a hot chocolate party is, of course, the
hot chocolate itself. Over the years I’ve tried just about every hot
chocolate offering available, from individual packets of powder I picked
up at the supermarket, to fancy (and pricey) solid chocolates, which
must be melted in a double boiler and then carefully and slowly blended
with hot milk. Though those upscale versions are decadently delicious, I
don’t prefer them for parties because they are labor intensive to make
and sometimes even with careful handling don’t blend properly with the
milk and come out grainy and lumpy. Purists may cringe, but when I’m
preparing cocoa for a crowd, I purchase good-quality, pre-made chocolate
milk from the store or the dairy and carefully heat it on the stove.
Over medium heat, stirring constantly, heat the milk until it’s hot but
not boiling. You can easily do this an hour or two before your guests
arrive if you pour it into an insulated Thermos-type container. For
serving, transfer the cocoa to a teapot or other serving vessel, or
simply place the Thermos on the party table.
Once your hot chocolate is prepared, you can get to the fun part – the
“bar” of toppings and additions that make the drinks delicious and look
fancy and fabulous on the table. Traditional toppings like whipped cream
dissolve in the hot liquid, but don’t completely shy away from toppings
like cookie crumbs, toffee bits or chocolate chips that might sink to
the bottom of the cup. Simply provide your guests with spoons – that
melty, gooey mess left after the cocoa is gone tastes divine. Stirrers
are a fun final addition to complete your spread, and rolled wafer
cookies filled with hazelnut are nice. Peppermint sticks add a fun shot
of color to the table and give the drinks a distinctive holiday flavor.
For something even a little more special, dress up regular marshmallows
with a dip in a chocolate bath and a dusting of peppermint candy crumbs.
The hot chocolate bar is great “to go,” too. Bundle some marshmallow
stirrers with festive ribbon, add some beautiful holiday cookies and a
few packets of your favorite cocoa mix and package it in a pretty
container. You can send these cocoa kits home with your guests or take
them to friends whose schedules are too full to join you. In this season
of giving, whether friends come to your party or you take your party to
them, it’s a gift worth sharing.
Serving a hot chocolate bar is a fun and creative way to add that something extra to your holiday party or tradition.
Festive hot cocoa marshmallow stirrers
Peppermint dust is easier to chew and dissolves faster than crushed
candy canes; you can find it at some grocery stores, specialty stores or
online. Finely-crushed candy canes will certainly do in a pinch,
though.
1 cup semi-sweet chocolate chips
1 cup chocolate melting wafers (available at most grocery stores)
2 16-ounce bags large marshmallows
1/2 cup peppermint dust, crushed candy canes or peppermint sprinkles
1 cup granulated sugar
Straws, craft sticks or coffee stirrers
Using a bowl placed over a pot of simmering water, melt the chocolates
together completely. Remove from heat and, with clean hands, gently dip
marshmallows until they are covered about halfway. If desired, dip the
bottoms of the marshmallows in peppermint dust. Place marshmallows on
wax paper and allow to stand at room temperature until chocolate is set.
Carefully poke a straw, craft stick or coffee stirrer into each
marshmallow. Cover with plastic wrap to maintain freshness until
serving. For “snowball” marshmallows, dip marshmallows in
room-temperature water and then roll in granulated sugar. Serve with hot
chocolate.