DIY HOT COCOA BOMBS
If you’ve been on TikTok or even Facebook lately, you’ve seen virtual videos of exploding hot chocolate bombs. These delicious drinks were a huge hit with holiday presents – but really are a great gift for any season.
While you can buy these pre-made bombs in stores or on Etsy, they can cost a pretty penny. What better way to money and create a beautiful memory than be creating them yourself?
What Is A Hot Chocolate Bomb?
A hot chocolate bomb is a thin chocolate shell filled with cocoa powder, mini marshmallows, or even candy! Once you pour hot milk over this hot cocoa bomb, the heat melts the thin shell and the mini marshmallows and candy magically appears! The shell also melts and becomes part of the beverage.
This super rich and creamy drink is perfect for all ages!
Ingredients – Makes 3 Cocoa Bombs
- 1 cup milk chocolate chips
- 3 tablespoon hot chocolate mix
- 3 tablespoon mini marshmallows
- Chocolate mold
- ¼ cup white chocolate chips – OPTIONAL
LET’S GET STARTED!!!
1. First things first – we need our chocolate shell. Melt the milk chocolate chips in a bowl for 30 seconds. Continue to microwave in 15 second intervals until the chips are completely melted and smooth.
2. Next grab your chocolate mold! Add a spoonful of the chocolate into your molds, spreading it up the sides of each mold with a spoon. Make sure each area is covered and evenly coated with chocolate. Make sure to save the extra chocolate in the bowl. It will be used to patch up the cocoa bombs and seal them shut once the chocolate hardens.
3. Now we wait! Refrigerate the chocolate until it completely hardens. This may take 30 minutes to an hour. Once they are set, gently remove the chocolate shell from the mold.
4. Time to add our fillings! Evenly fill the 3 halves with 1 tablespoon of cocoa mix and 1 tablespoon of mini marshmallows.
5. Once you finish that, grab a hot bowl or plate. Use one of the empty chocolate cups and gently press it against the hot plate. This will slightly melt the rim so we can seal the chocolate bomb together!
6. Quickly place the warm empty chocolate cup over one of the filled ones. Try not to handle the chocolate too much because this will just leave fingerprints on the chocolate. If you see this happening, pop the chocolate back in the refrigerator for a few minutes to cool down.
7. Using a hot spoon, run it along the seam where the two chocolate halves meet to seal the seam. If you have any holes, now is the time to use the extra melted chocolate from before and use it to seal the bomb shut tightly. Repeat the same steps for the other two bombs.
8. If you want to add some drizzle onto your chocolate bombs, melt white chocolate chips and place them in a plastic baggie. Cut a corner of the baggie and lightly drizzle the white chocolate over the hot chocolate bombs. Refrigerate the chocolate bombs for 30 minutes.
9. To enjoy this delicious drink, heat 1 cup of milk or plant milk to about 140 degrees. Place a hot chocolate bomb in the bottom of a 12 oz or larger mug. Carefully pour the hot milk over the bomb, and stir thoroughly.
If You Like Piña Coladas…
Piña coladas are never a bad idea. No matter what time of the year it always, piña coladas are great cocktails that will ensure that everyone will have a great time. Here are some of our favorite piña colada recipes!
Let’s get to it
- 2 ounces light rum
- 1 1/2 ounces cream of coconut
- 1 1/2 ounces pineapple juice
- 1/2 ounce lime juice, freshly squeezed
- Garnish: pineapple wedge
- Garnish: pineapple leaf
Add the rum, cream of coconut and pineapple and lime juices to a shaker with ice and shake vigorously for 20 to 30 seconds.Strain into a chilled Hurricane glass over pebble ice.Garnish with a pineapple wedge and pineapple leaf.
- 25ml Coconut Rum
- 25ml White Rum
- 75ml Pink Guava Puree
- 25ml Coconut cream
- 10ml Sugar Syrup
- 5ml Lime Juice
Pour your preferred coconut rum, white rum, Funkin Pro Guava Puree, pure pour lime, sugar cane and coconut cream into a blender with one cup of crushed ice. Blend until smooth. Pour into a hurricane glass and garnish with pineapple wedge.
- 5 ounces of coconut cream
- 5 ounces of pineapple juice
- 1 ounce of white rum
- 1.5 ounces of Blue Curacao
- 1 cup of Ice
Mix all the ingredients in a blender and crush until smooth. For a fun and tropical presentation, pour into a chilled glass and garnish with two slices of pineapple and a few blueberries. Top everything off with a tiny umbrella.
Old Fashioned Style
- 1 ounce of Coconut Ciroc (coconut vodka)
- 2 dashes of cherry bitters
- 1 ½ ounces of Zacapa 23 Rum
- Coconut cream
- Pineapple juice
Combine coconut cream and pineapple juice and pour the mix into a sphere-shaped ice mold. Freeze for 2-3 hours. When ready to serve, mix the coconut vodka, aged rum, and cherry bitters in a tall glass. Add regular ice and stir for a few seconds. Set the frozen coconut and pineapple juice sphere in an Old-Fashioned glass and pour the rum and vodka mix over it. Sip slowly, as the sphere melts the flavors evolve from the spirit-forward Old Fashioned to the more tropical piña colada. For added texture, top the cocktail off with some pineapple foam and grated coconut.
New York’s Finest
- 4 pineapple chunks – muddled
- 1 cilantro sprig
- 3 cucumber slices
- ¾ ounce of lime juice
- ½ ounce of simple syrup
- 2 ounces of Barrilito Two Stars rum
Add the pineapple chunks, cucumber, and cilantro sprig into a shaker, along with the lime juice and simple syrup. Muddle those ingredients for a few seconds. Pour in the Barrilito Two Stars rum, add ice, and shake vigorously. Strain the cocktail into a rocks glass over a square ice block. Garnish with a pineapple slice and a cilantro sprig.
- 1 can Bacardi Mixers Piña Colada
- 1 Cup Bacardi Superior Rum
- 2 Kiwis
- 1/4 Cup Lime Juice
- 2 Cups of Ice
- Kiwi wheel (for garnish)
In a blender, add in the mixer and rum. Peel the kiwis and add to the blender. Add lime juice and ice.Blend on high until smooth. Pour the mixture into a glass. Garnish with a kiwi wheel.
Which piña will you try?
Refreshing July Cocktails
The hot month of July calls for some refreshing and relaxing cocktails by the pool. We have found a variety of cocktails to accompany you on those hot July weekends!
Lets get to surfin’ and sippin’
Grilled Mango Margarita
2 oz silver tequila
1 oz triple sec
1 oz fresh lime juice
1 oz fresh lemon juice
.5 oz fresh orange juice
1 oz simple syrup
grilled mango puree (strained)
tajin salt for rim
Heat grill to medium heat. While the grill heats up, cut the skin off the mango and cut into slices about 1″ thick. Add the mango slices to the grill and cook for 5-7 minutes or until they have a nice char on the outside. Remove from heat and allow to cool. Once cooled, place the mango in a blender with a handful of ice cubes and pulse until it forms a purée. Strain into a container to store. To make the cocktail, combine all ingredients in a shaker with ice. Shake until the outside of the shaker feels frozen. Rim your glass with Tajin. Strain into a fancy margarita glass with ice or up.
Rose Water Gin Fizz
.5 oz heavy cream
.5oz lemon juice
.5oz grapefruit juice
.25oz elderflower liqueur
3 dash rose water
1 egg white
Soda water to top
Combine all ingredients in the shaker except for soda water. Add one ice cube and shake until the ice cube dissolves. Open the shaker and fill with ice, shake 30 more seconds, and double strain over ice in a glass of your choice. Slowly add soda water pouring to one side of the cocktail.
Sage And Cranberry White Sangria
1 bottle vino verde
1/4 cup brandy or apple jack brandy
1/2 cup unsweetened cranberry juice
2 oz fresh orange juice
fresh fruits, such as citrus, cherries, peaches, applies, and blackberries
club soda or 7up
sage for garnish
2 cups granulated sugar
2 cups water
1 cup fresh picked sage leaves
In a small saucepan, combine sugar and water, and bring to a simmer. While syrup is coming up to temperature, take a small torch and lightly burn the sage leaves a couple at a time. Add the burnt leaves to the saucepan mixture. Simmer for three minutes and remove from the stove. Let steep for two hours. Strain sage leaves through a double strainer into an airtight jar for storage. Combine all ingredients except club soda or 7up into a pitcher. Let sit for 24 hours. Pour individual servings into a glass with ice until 3/4 full, then top with club soda or 7up.
Sparkling Kombucha Cubana
1.5 oz white rum
1 oz Humm Kombucha passionfruit mango
.5 oz lemon juice
3 dashes of black walnut bitters
thin lime slices for garnish
Fill a cocktail shaker with ice and add all of the ingredients. Cover and shake. Double strain into a glass with ice and thin slices of lime. Top with bubbles!
Strawberry basil caipirinha
2 oz Cachaca
1/2 lime, juiced
1 bar spoonful of simple syrup
a few dashes of cherry bitters
fresh strawberries, sliced
Muddle the strawberries and basil in a cocktail shaker. Add in the remaining ingredients with ice. Shake and strain into a glass with fresh ice. Garnish with more strawberries and basil
1 oz Bourbon Barreled Big Gin
1 oz Cocchi Americano
1 oz Martini & Rossi extra dry vermouth
Organic blueberry Juice
The night before, mix together blueberry juice and water in an ice tray. Freeze overnight. The next day, combine all ingredients in a mixing glass with regular ice, stir, and strain over the glass of your choice. Place blueberry ice cubes in drink and stir.
Thai Chili Colada
2 oz dark rum
1 oz coconut rum
2 oz coconut milk
4oz pineapple juice
1/2 oz lime juice
1 cup brown sugar
3/4 cup water
3 Thai Chilis
Preheat the oven to 225 degrees. Remove pineapple rind. Slice pineapple width wise into very thin slices. Place pineapple slices onto a baking sheet spaced evenly. Bake on one side until it looks dry, begin checking at the half hour mark. Flip pineapple slices and bake that side until dry. Remove from the oven and place pineapples in an empty egg carton to make the “petals” curve up. Meanwhile, Slice Thai Chilies and remove seeds. Dice peppers. Bring a cup of sugar and 1 cup water to a boil in a saucepan. Add the chili peppers and remove from heat. Let cool and strain out peppers. Combine all ingredients into a shaker with ice, adding 1/2 oz – 1 oz chili syrup based on your heat tolerance. Shake for 2 minutes to get the drink cold and frothy. Strain into a tall glass. Top with pineapple flower for garnish
Which drink will you make this weekend?
6 Starbucks Iced Coffee Recipes to Recreate At Home
Let’s face it. For many of us, Iced coffee is way better than hot coffee, especially during these hot summer months. However, making Iced coffee at home never tastes the same and buying coffee everyday can really hurt your wallet in the end. But this does not have to be the case anymore! We have found 6 at home Iced coffee recipes to try right now! Delicious, easy and affordable. Now that is what we are talking about!
Let’s get energized
Regular Iced Coffee
A classic, this OG drink will have you feeling refreshed during a hot summer day!
• Simple Syrup
• Half & Half
fill a glass with half ice and half coffee, stir in 2 tablespoons of simple syrup and splash in some milk.
Iced Caramel Macchiato
This sweet and delicious iced coffee will make you look forward to mornings.
Add together ⅔ cups of vanilla syrup, 1 cup of milk and half a glass of ice together. Top mixture with a single espresso shot. Drizzle caramel sauce on top.
Pumpkin Cream Cold Brew
The seasonal special is always a huge hit. If you’re a pumpkin fan, you definitely need to try this delicious recipe.
•Half & Half
•Pumpkin Spice Syrup
• You also need a french press to make this recipe!!
Add half a cup of half & half and pumpkin spice syrup into a french press and pump a few times. In another glass, mix pumpkin spice syrup into 8 oz of coffee. Then pour the coffee over a glass filled half with ice and top with foam from the french press.
Rich and chocolatey goodness mixed with coffee. Sign us up! This recipe will be your new favorite drink.
Shake 8 oz of Coffee and 2 tablespoons of chocolate syrup in a cocktail shaker or airtight tupperware. Pour concoction over glass that is filled halfway with ice and a splash of milk
Salted Caramel Cold Brew with Cold Foam
This is for the at home barista that loves to go above and beyond.
•Cold brew coffee
•Half & Half
•You also need a french press for this recipe !!
Add ⅔ cup of half & half and two tablespoons of simple syrup in french press and pump a few times. In a cocktail shaker or airtight tupperware, add together 8 oz of cold brew, three teaspoons caramel sauce, and two pinches of sea salt. Shake these together until evenly mixed. Pour coffee over a glass filled halfway with ice. Top with caramel cold foa
Iced Brown Sugar Coffee
A new addition to the starbucks menu and your new favorite to make at home. Try out this Iced Brown sugar for a delicious and refreshing drink.
Directions: Boil water. Once water is boiling, add brown sugar and mix. Quickly set aside to cool. Once a little cooler, add simple syrup to the glass. Then add ice to the glass with milk. Top the drink with coffee. You should be able to see three different layers in the glass!