Each winter for the last several years we have hosted a small hot cocoa party. This year we decided to host a slightly larger Winter Hot Cocoa Party for our friends and family.
Winter Hot Cocoa Bar
Since our weather is has been rainy and gross, I set up our Hot Chocolate Bar in the house next to the fire place. We pulled our DIY Lemonade Stand into the house, and I got to work setting it up!
I wanted our party to have more of a winter feel than a Christmas feel, so I decorated the stand with red, black, and white plaids.
I draped a plaid blanket over half of the Hot Cocoa Stand. Then, I added a plaid rug in front of the stand, and winter trees around it. Now, I was ready to add decor, food, and the cocoa and mixers to the table.
I added a large birch log riser to one corner of the table, and an oversized wooden Connect Four to the other side. I placed my favorite Jackson Morgan Southern Cream flavors, Peppermint Mocha and Salted Caramel, to the riser with a fun plaid tree behind them. Then, I put a large metal lantern and a rustic winter tree on the table between them. Finally, I added a few more winter trees and a rustic candle to the table.
Hot Cocoa Bar Toppings
Once the Hot Chocolate Bar was decorated, it was time to add the toppings, mix-ins, and snacks to the table!
I filled small metal buckets with chocolate chips, mini marshmallows, and peppermint candy canes. Simple hot cocoa gets a gourmet upgrade with chocolate chips, candy canes, and a splash of Jackson Morgan Southern Cream added!
More metal buckets were filled with sugar cookies and candied pecans.
Finally, I added the very best boozy brownies and boozy whipped cream to the table and we were ready for guests!
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Boozy Peppermint Mocha Brownies
- 2 Eggs
- 1 C Sugar
- 1/2 C Oil You can use apple sauce instead
- 1/2 C Flour
- 1/2 C Cocoa Powder
- 1/2 tsp Salt
- 1/4 tsp Baking Powder
- 3 TBS Jackson Morgan Southern Cream Peppermint Mocha Liqueur
- 4 Full Size Candy Canes Crushed
- 4 C Powdered Sugar Sifted
- 1 Stick Salted Butter Room Temp
- 2 TBS Jackson Morgan Southern Cream Peppermint Mocha Liqueur
Mix all ingredients together in a large bowl.
Grease a 9×11 baking dish.
Pour brownie mix into baking dish.
Bake at 350* for 20-25 minutes (until fully baked)
Allow brownies to cool and frost with peppermint frosting.
Sprinkle with crushed candy canes.
While the brownies are baking, sift sugar into a large bowl.
Add butter and Jackson Morgan Southern Cream Peppermint Mocha Liqueur.
Whip together with hand held mixer.
Optional – Add dry ingredients for brownies to a ziploc bag for an economical and delicious homemade brownie mix.
Recipe inspired by Pineapple Paper Co.
Boozy Whipped Cream
- 4 Oz Heavy Cream
- 3 tsp Powdered Sugar
- 1 Oz Jackson Morgan Southern Cream Any Flavor
Add all ingredients to Whipped Cream Dispenser and shake well.
If you don't have a Whipped Cream Dispenser, add all ingredients to a frozen bowl and use a hand held mixer to whip the cream.