One pot of plain cocoa can do the work of a whole drink menu. Set out a few familiar toppings first, then give guests easy ways to make their cup minty, spiced, coffee-flavored, or a little salty. Everyone starts with…
Items 27 The creator’s order
1 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. 0 2 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. 0 3 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. 0 4 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. 0 5 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. 0 6 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. 0 7 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. 0 8 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. 0 9 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. 0 10 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. 0 
MarshmallowPut 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.0
Whipped creamAdd 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.0
Candy caneCrush 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.0
CaramelWarm 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.0
Dark chocolateShave 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.0
Sea saltSet 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.0
Chocolate syrupLet 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.0
CinnamonPut 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.0
Instant coffeeDissolve 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.0
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.0