Everyday Home Edit
Hot Cocoa Bar Checklist
Print this, stick it on the fridge and check items off as you shop and prep.
Shopping list
- Milk: 1 gallon per 8 to 10 guests
- Unsweetened cocoa powder and sugar
- Heavy cream for whipping
- Mini marshmallows, plus one spare bag
- Candy canes or peppermint candies
- Chocolate chips and sprinkles
- Caramel or chocolate sauce
- Cookies for dipping
Supplies
- Carafe, cocoa maker or slow cooker
- One mug per guest, plus a few spares
- Lidded jars for dry toppings
- Labels or mini chalkboards
- Spoons, stirrers and napkins
- Small bowl for used spoons
- Tray or runner for the base
Prep timeline
- 1 week before: count mugs, buy toppings
- 2 days before: wash mugs, fill and label jars
- Day before: set up base, jars, signs and decor
- Day before: crush candy canes into a lidded jar
- Morning of: buy milk and cream
- 1 hour before: make cocoa, preheat the carafe
- 30 minutes before: whip the cream, chill it
During the party
- Check the cocoa every 30 to 45 minutes
- Replace cocoa that has been out 2 hours
- Refill marshmallows and spoons
- Wipe drips and stray sprinkles
- Return whipped cream to the fridge