Hot Cocoa Mix
- 1 3/4 C Nonfat Dry Milk Powder
- 3/4 C Unsweetened Cocoa Powder
- 1/2 C Brown Sugar
- 1/4 C Sugar
Combine all ingredients in mixing bowl. Can be stored in air-tight container for up to 3 months. To make Hot Cocoa add 1/2 Cup of mix to 8 oz. hot water.
I found this recipe and other fun Winter ideas here.
So on to our Ice Cream Cones! For each cone you will need:
- 2 Clear Cone Shaped Treat Bags
- 1/2 C Hot Cocoa Mix
- Small Rubber-band
- 1/4 C Chocolate Jimmies
- 1/2 C Mini Marshmallows
- Cherry Sour Ball, Peppermint or Red Gumdrop for "Cherry"
- Silver Twist Tie
- Tag with Instructions.
Pour 1/2 C cocoa mix into first treat bag, making sure to fill all the way to the end of cone. Secure with small rubber band and cut off excess bag. Put into second treat bag, gently pushing rubber-band tip down. Then pour jimmies in and then marshmallows. Top with your choice of "cherry" and secure with twist tie with just a few twists, leaving some room to attach your tag.
And BIG thanks to Laura who at 2AM so kindly made me a tag so I could make this sheet for you to download, sized to fit within a 1 1/2 inch scalloped punch.
Give along with a cute Christmas mug & I think you have a sweet little gift!
Hope you are enjoying our blog hop and finding inspiration! Don't forget to check Basement Chronicles at 1PM to see what Holiday goodness Maya has for you!