A Spiked Hot Chocolate Bar

Last week, we set up a hot chocolate bar for a shoot we did with our friend Brittany Lo for our Chicest Party in a Box. I had a bunch of leftover ingredients like cocoa powder, marshmallows, etc., and instead of wasting them, I decided to make a sweet seasonal cocktail.

This recipe calls for Bailey's Irish creme liqueur, but you can easily make a virgin variation for the kids you will inevitably spending some of the Holiday's with.

Here's what you need: -cocoa powder -sugar -salt -milk -hot water -Bailey's Irish Creme -mini marshmallows -hazelnut Pirouettes -mocha powder (optional)

Here's what to do: 1) To make hot cocoa, in a medium saucepan combine 1/4 cup hershey's cocoa powder, 1/2 cup of sugar, a dash of salt, 4 cups of milk and 1/3 cup of hot water. 2) Stir together, and cook covered on medium heat, being careful not to boil, for two minutes, stirring constantly. 3) Once fully heated up and ingredients are combined, pour mixture into your hot cups, filling 3/4 of the way. 4) Add 1 oz. of Bailey's to each cup of hot cocoa. Use spoon to mix together slowly.

5) Top each cup with your chosen amount of marshmallows, pirouettes, or both! You can also sprinkle some mocha powder on top of the marshmallows for extra chocolate-ey flavor.

This hot chocolate will warm you up in more ways that one this Holiday season! If you'd like a little extra kick, feel free to add in more Bailey's... I always do. I styled this using items from our Chicest Party in a Box, which is perfect for any occasion. And our favorite seasonal reindeer bust, of course.

Enjoy! See ya next week...