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Marshmallow
Put mini marshmallows beside the mugs with a small scoop. They spread out over the top faster than one large marshmallow, so everyone gets a little in the first few sips. For a s'mores-style cup, finish with graham cracker crumbs.
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Whipped cream
Add a spoonful after you stir in any sauce or spice. It gives crushed candy a place to sit, and starts melting into the cocoa as soon as it lands. Set out small portions at a time and keep the rest chilled.
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Candy cane
Crush a few candy canes for a quick mint topping and leave some whole as stirrers. Put the pieces on whipped cream just before serving so they keep a little crunch. A plain chocolate cup is all you need underneath.
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Caramel
Warm a little pourable caramel sauce so guests can stir a small spoonful into a mug. For a salted caramel cup, add a pinch of flaky salt at the end. Label the sauce if it contains milk.
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Dark chocolate
Shave a dark chocolate bar with a vegetable peeler and let guests add a few curls to the top. Make them ahead and keep the dish cool until serving. This gives even a mild cocoa base a strong chocolate finish.
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Sea salt
Set out flaky sea salt with a pinch spoon. Just a few flakes over a caramel-topped mug give each sip a little contrast. This is a finish for an individual cup, so leave the big pot unsalted.
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Chocolate syrup
Let guests squeeze a little chocolate syrup into a mug before filling it or trail it over whipped cream. The sauce spreads more easily than shaved chocolate, so it works as both a quick stir-in and a tidy finish.
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Cinnamon
Put cinnamon sticks in a tall glass as stirrers, or leave a small shaker of ground cinnamon nearby. The sticks add fragrance as the cup sits, while a dusting of the ground spice gives an immediate flavor.
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Instant coffee
Dissolve a small pinch of instant espresso powder or instant coffee in a splash of hot cocoa before filling the mug. It turns one drink into a mocha without another pot. Label the add-in so guests know which spoonful will add extra caffeine.
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Zest (ingredient)
Set out finely grated orange zest for a chocolate-orange cup. A small pinch on the top brings the scent forward. Grate only the colored peel, since the white pith can make the drink bitter.
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Nutella
Stir a small spoonful of chocolate-hazelnut spread with a little hot cocoa until loose, then add the rest of the drink. It makes a thicker nutty cup. Mark the hazelnuts and milk, and give the jar its own spoon.
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Toffee
Crush toffee into a few small pieces and sprinkle them on a cream-topped mug. A few bits give the drink a buttery crunch. Check the package before using it at a mixed table, since some toffee contains almonds.
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Gingerbread
Keep small gingerbread cookies beside the bar for dipping. Their spices give a cup a different flavor without touching the shared cocoa pot. Leave them whole until serving if you prefer a clean topping area.
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Speculoos
Crumble a few crisp spice cookies in a separate dish. Pair them with a little caramel and put the crumbs on top at the last moment, while they still crackle against the soft cream.
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Oreo
Crush chocolate sandwich cookies and set the crumbs by the whipped cream. A spoonful gives the foam a dark cocoa crunch while the cream filling starts to soften. Check the package for allergens.
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Graham cracker
Put finely crushed graham crackers in one bowl and mini marshmallows in the next. Spoon them onto whipped cream for a s’mores-style cup. Crumbs are easier for guests to sprinkle than a whole cracker perched on a mug.
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Pretzel
Break a few thin pretzels into small pieces and set them beside the caramel. A sprinkle on whipped cream gives the sweet mug a salty crunch. Put it on at the end so the pretzels don’t go soft.
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Cocoa bean
Use roasted cacao nibs, the crunchy pieces of the bean, as a topping. Sprinkle a few onto whipped cream for a deep chocolate bite with less sweetness than candy pieces.
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Maple syrup
Start with a small spoonful in the mug and stir before adding any topping. Pure maple syrup gives cocoa a softer flavor than caramel. Try it with cinnamon, and taste before sweetening a second time.
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Vanilla extract
Add a drop or two to one mug of cocoa before you top it. The scent softens a dark base and goes well with orange zest or plain cream. Use a dropper or a small measuring spoon so nobody pours too much.
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Marshmallow creme
Spoon a small dollop onto a mug for a soft, glossy cap. Give the bowl its own spoon because the spread is sticky, then let guests add graham crumbs for crunch.
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