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How to Set Up the Ultimate Hot Chocolate Bar for 8 Guests

Ultimate Hot Chocolate Bar

A creamy, deeply chocolatey hot chocolate base served warm with a festive selection of toppings for a customizable drink station. This recipe makes about 8 servings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Hot Chocolate Base
  • 8 cups Whole milk
  • 2 cups Half-and-half or heavy cream
  • 1 1/2 cups Semisweet chocolate chips
  • 1/2 cup Unsweetened cocoa powder
  • 1/2 cup Granulated sugar
  • 2 teaspoons Vanilla extract
  • 1/4 teaspoon Kosher salt
Toppings and Mix-Ins
  • 4 cups Mini marshmallows
  • 2 cups Whipped cream
  • 1 cup Mini chocolate chips or chocolate shavings
  • 1 cup Crushed peppermint candies
  • 8 sticks Peppermint sticks or candy canes
  • 1 cup Caramel sauce or chocolate sauce
  • 1 cup Sprinkles
  • As desired Ground cinnamon or cinnamon sticks
  • As desired Flaky salt
  • As desired Crushed cookies or toffee pieces
Optional Flavorings
  • Optional Peppermint extract, espresso powder, or orange zest

Method
 

Step-by-Step
  1. Whisk the cocoa powder, sugar, and kosher salt together in a large saucepan.
  2. Gradually whisk in the whole milk and half-and-half or heavy cream until the mixture is smooth.
  3. Heat the mixture over medium-low heat, stirring frequently, until steaming. Do not let it boil.
  4. Add the semisweet chocolate chips and stir continuously for about 3–5 minutes, until completely melted and smooth.
  5. Remove the saucepan from the heat and stir in the vanilla extract.
  6. Transfer the hot chocolate to a slow cooker, insulated beverage dispenser, or thermal carafe. Keep it warm on the slow cooker’s Warm setting rather than High, stirring occasionally while serving.
  7. Arrange the toppings in small bowls with spoons or tongs, then provide mugs, stirrers, napkins, and labels for guests.

Notes

Use both cocoa powder and melted chocolate for concentrated flavor and a smooth, rich texture. Keep the dairy gently heated and never boiling, since high heat can scorch the milk and make the chocolate mixture grainy.