Spiked Cinnamon Coffee
Christmas Tree White Chocolate Hot Cocoa Bombs
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Ingredients
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Instructions
- Preheat the Instant Dutch Oven to 140°F on MANUAL. Add green candy melts and stir with a wooden spoon until thoroughly melted, about 5 minutes.
- Pour
2-3 tbsp of the melted candy melts into each of the fourteen silicone baking molds. Evenly coat the sides and bottom, at least¼ inch thick. Leave any remaining melted candy in the Dutch Oven at 140°F for decorating. - Freeze the shells for 5-10minutes, or until just set. Do not freeze for longer as the candy will crack when extracted from the mold. Gently remove from molds.
- Heat a small frying pan over medium heat until warm. Rub the seam edges of seven candy shells on the pan to evenly melt the sides.
- Fill seven molds with
2-3 tbsp hot cocoa mix each. Top with holiday sprinkles, a few mini marshmallows, and mini holiday candies –whatever brings you joy! - Reheat the frying pan over medium heat until warm. Rub the seam edges of the remaining shells on the pan to evenly melt the sides. Adhere on hot cocoa-filled candy shells.
- Drizzle
1 tbsp of the remaining melted candy over each finished hot cocoa bomb. Sprinkle with leftover holiday sprinkles and top with one mini marshmallow. Allow to cool. - Cut each mini cake topper stick to
¼ inch . Insert one into each decorative mini marshmallow on top to resemble a small tree topper. - To serve, warm
1 ¼ cup milk in a saucepan until just foaming. Pour into a mug and top with one hot cocoa bomb. Stir until everything is melted. Enjoy!
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