Hot cocoa

TarHeels&Rebels

Yall may remember me planning for a tree trimming party.  It's coming up in a couple weeks.  The invite says "cookies and cocoa" because it sounded cute, but I have no idea how to serve cocoa to a group! (20+) How have you seen it done?  Do you have a recipe?

I have an antique one of these.  Would cocoa work in it or would the sugar gum up the insides?  I just need a thing of sterno?  I've never used sterno or this dispenser (actually called a samovar) before, so guidance appreciated!

ETA - I also need a way to serve cold milk.  Any ideas?

 

grahamsm3

If you are worried about sugar in the pot - maybe boil some water and keep it warm in the pot and have a cocoa powder mix that people could mix in the water. 

 I haven't tried these but I was thinking mixes like:

http://allrecipes.com//Recipe/hot-cocoa-mix/Detail.aspx

10 cups dry milk powder4 3/4 cups sifted confectioners' sugar1 3/4 cups unsweetened cocoa powder1 3/4 cups powdered non-dairy creamer http://www.foodnetwork.com/recipes/alton-brown/hot-cocoa-recipe/index.html 2 cups powdered sugar1 cup cocoa (Dutch-process preferred)2 1/2 cups powdered milk1 teaspoon salt2 teaspoons cornstarch1 pinch cayenne pepper, or more to tasteHot water   

Cold milk could go in one of those vacuum pump coffee pots - with a label on it

http://www.amazon.com/Thermos-Vacuum-Insulated-2-qt-Beverage-Dispenser/dp/B00006WNRZ

 

Ally

Not sure about sugar in your samovar, though it is beautiful.  You could make the hot cocoa on the stove, transfer it to a crockpot and provide a ladle for serving it.

For cold milk, I would pour it into a pretty glass pitcher.  With more than one pitcher you could have 2%, 1% and/or skim milk options.

6fsn

I'd worry about serving in the samovar.  Check the nozzle for water tightness, but the heat of the cocoa may also cause a tightness issue.  My first thought was insulated carafes, but a large coffee pot may be a better bet.

Something like this:

http://www.walmart.com/ip/West-Bend-100-Cup-Party-Coffee-Urn/15137267

or

http://www.walmart.com/ip/BUNN-2.2-Liter-Push-Button-Airpot-Coffee-Tea-Dispenser-28696/11080478

I know I've seen the first one cheaper or you may even know someone that has one.  You'd be surprised just how often these sorts of things get used.  One tip on the first one, use a little platform to raise it up a bit.  It makes less mess when you put mugs under it.

For the milk I'd probably just use an insulated carafe.

6fsn

Here's another coffee maker for $40 (add the 20% coupon they send every week).

http://www.bedbathandbeyond.com/product.asp?SKU=17314483

GatorWedsNole

The hot chocolate might just work in the samovar, but I would probably do a test run first.  I once stayed in this hotel in N.O. and they have a hot chocolate tradition... I thought this image might help you out some. 

http://www.lepavillon.com/tradition.htm

Also, about the milk, depending on what you have available, I would consider the way milk is kept in thos insulated jugs at Starbucks and Panera.  Or you could consider clear/glass containers in a champagne bucket with ice.

HTH.

TarHeels&Rebels

Do yall think it'd be tacky to do the hot water like someone suggested with designer packets of hot cocoa powder that people could mix themselves?  I think Ghirradelli makes a variety box of different flavored ones - raspberry, hazelnut, mint, dark, milk, etc.

6fsn

Don't have people mix their own.  They never mix right.

wejustwant2:)

Hi!  I used to work in catering and served hot cocoa in giant insulated cambros  (a thermos like container that holds 25-50 cups with a spigot).  I only used the pretty samovars for coffee and tea but I'm going to go out on a limb here... and say that the hot cocoa would probably be OK in the samovar.  Did it come with sterno?  There are different sizes and you want to make sure the liquid is warm - not so hot you burn coffee or gum up your cocoa (which I've never seen happen).  Maybe do a trial run?

You can also cover part of your sterno with tin foil to reduce the flame.  I do also like this idea:

Do yall think it'd be tacky to do the hot water like someone suggested with designer packets of hot cocoa powder that people could mix themselves?  I think Ghirradelli makes a variety box of different flavored ones - raspberry, hazelnut, mint, dark, milk, etc.

 Don't think it is tacky at all - milk can go in an insulated thermos or a pretty carafe pitcher in a container of ice.

HTH!

apparently

I have seen hot cocoa out on a buffet in this type of carafe. Cold milk might be cute in a milk bottle in an ice bucket or wine chiller.