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Hot Cocoa Bar Toppings

Hot cocoa bar toppings bring whipped cream, chocolate shavings, crushed peppermint, marshmallows, cinnamon sugar, and caramel together for an easy DIY topping spread. The mix of creamy, crunchy, and sweet options makes it simple to customize each cup.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

whipped cream
  • 1 cup heavy cream cold
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
chocolate shavings
  • 2 oz semisweet chocolate
crushed peppermint
  • 3 candy canes 0.5-ounce each, unwrapped
marshmallows
  • 2 cups mini marshmallows
cinnamon sugar
  • 2 tbsp granulated sugar
  • 0.5 tsp ground cinnamon
caramel
  • 0.5 cup caramel sauce

Equipment

  • 1 electric mixer

Method
 

Make the whipped cream
  1. In a chilled medium bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed for 2 to 3 minutes, until soft peaks form.
  2. Transfer the whipped cream to a serving bowl and keep chilled.
Prepare the chocolate shavings
  1. Use a vegetable peeler to shave the semisweet chocolate into curls or small pieces.
  2. Place the chocolate shavings in a serving bowl.
Crush the peppermint
  1. Put the candy canes in a sealed plastic bag.
  2. Crush them with a rolling pin into small pieces.
  3. Transfer the crushed peppermint to a serving bowl.
Set out the marshmallows
  1. Put the mini marshmallows in a serving bowl.
Mix the cinnamon sugar
  1. Stir the granulated sugar and ground cinnamon together in a small serving bowl.
Set out the caramel
  1. Spoon the caramel sauce into a serving bowl.

Notes

For the best texture, keep the whipped cream chilled until serving. Refrigerate whipped cream for up to 2 days; the other toppings can be covered and stored separately. Freezer: no. For a dairy-free option, use dairy-free whipped cream and dairy-free chocolate.