My kids are crazy about cocoa, and I can’t blame them: there’s something both cozy and festive about it: the kids’ version of spiked eggnog, or a great glass of red wine.
The other day I came across those Pepperidge Farm “pirouette” cookies—turn up your nose if you want, but you’ll be missing out on something darn delicious—and had a vague memory of stirring them into hot cocoa as child. Because the kids really like the make-your-own trail mix bar I sometimes put together, I thought it might be fun to set some cocoa along with some pirouettes and other goodies out as a playdate treat. They were so into it. And frankly, I was too. With a side of orange and apple slices, it made for a great cold-day snack.
Here are the fixings I set out…but I’m sure you could think of some other fabulous additions.
Ingredients
- 8 tablespoons cocoa powder
- 8 tablespoons sugar
- pinch of salt
- Four cups milk (preferably whole)
- You can also use a mix, of course. Two great brands are Ghiradelli or Silly Cow.
- -Candy canes or old-fashioned candy sticks...like Gilliam's
- -Pepperidge Farm pirouette cookies (or any other straw-shaped cookie)
- -Marshmallows
- -Whipped cream (I like Cabot's brand, or you can go crazy and make your own)
- -A variety of sprinkles or sanding sugars...like these
Instructions
- Set out toppings in advance of making cocoa. I use water glasses to display toppings so kids can see them; mason jars are a pretty alternative.
- Make cocoa immediately in advance of serving. Whisk half the cocoa powder, sugar and salt together in a saucepan over medium heat for a few minutes, turning to low when the dry ingredients are dissolved. Mix in rest of cocoa powder. Keep on low, covered, in between serving.
- Encourage kids to use sprinkles last, so they show up on the whipped cream!
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