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Easy Hot Cocoa Bar with Peppermint Marshmallows

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A simple, crowd-pleasing hot cocoa bar with a rich cocoa base, peppermint extract, and a toppings station featuring marshmallows, crushed candy canes, and more. Perfect for holiday parties or cozy gatherings.

Ingredients

Scale
  • 6 cups whole milk (or 2% for a lighter version; oat milk works for dairy-free)
  • 1/2 cup unsweetened cocoa powder (preferably Ghirardelli or Droste)
  • 1/2 cup granulated sugar (adjust to taste)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (pure preferred)
  • 1/2 cup heavy cream (optional, for extra richness)
  • 1/2 teaspoon peppermint extract (start with 1/4 teaspoon and adjust)
  • 1/2 cup crushed candy canes or peppermint candies (for garnish)
  • Peppermint sticks or candy canes (for stirring)
  • 2 cups mini marshmallows
  • 1 cup large marshmallows (for toasting)
  • 1/2 cup marshmallow creme or fluff
  • Chocolate shavings or curls (optional)
  • Whipped cream (optional)
  • Cinnamon sticks (optional)
  • Caramel sauce or chocolate syrup (optional)
  • Toasted coconut flakes (optional)
  • Crushed pretzels (optional)

Instructions

  1. In a large saucepan, whisk together cocoa powder, sugar, and salt until no lumps remain.
  2. Add about 1/2 cup of milk and whisk into a smooth paste (slurry).
  3. Slowly pour in the remaining milk while whisking constantly to incorporate smoothly.
  4. Place saucepan over medium heat and bring to a gentle simmer, stirring occasionally, about 5-7 minutes. Do not let it boil vigorously.
  5. Remove from heat and stir in heavy cream (if using).
  6. Add vanilla extract and peppermint extract. Start with 1/4 teaspoon peppermint, taste, and add more if desired (up to 1/2 teaspoon).
  7. While cocoa heats, set up toppings bar: arrange small bowls with marshmallows, crushed candy canes, chocolate shavings, and other toppings. Place mugs and a ladle or pitcher nearby.
  8. Pour hot cocoa into a pitcher or leave in saucepan. Let guests ladle cocoa into mugs and add toppings. Suggest adding marshmallows first, then crushed candy canes for best presentation.

Notes

The cocoa base can be made up to 3 days in advance and reheated gently. For a dairy-free version, use oat milk and coconut cream. Start with 1/4 teaspoon peppermint extract and adjust to taste—it’s potent. Keep a backup batch of milk on hand for thinning or refills. Avoid using a slow cooker for extended warming as it may develop a skin.

Nutrition

Keywords: hot cocoa, hot chocolate, peppermint, marshmallows, cocoa bar, winter, holiday, party

Find it online: https://goldensimmer.com/easy-hot-cocoa-bar-with-peppermint-marshmallows/