Hot Cocoa Cones with Mini Marshmallow Stir Sticks

ByCole Matthews
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SPREAD LOVE

Short, Catchy Intro:
So you want hot cocoa but also want something cute to gift or to wave around like a tiny edible wand? Cool. These Hot Cocoa Cones with Mini Marshmallow Stir Sticks are basically the lazy genius move of winter snacks. Easy to make, adorable to look at, and surprisingly impressive when someone gasps like you spent all day on them. You did not. You used chocolate, mini marshmallows, and cones. Win.

Why This Recipe is Awesome

  • It looks fancy but it is stupidly simple. You get maximum applause for minimal effort.
  • It doubles as a gift and a dessert. Who can argue with that?
  • It stores well. Make a batch, stash them, and suddenly you are the hot cocoa fairy.
  • It is customizable. Want peppermint? Do it. Want salted caramel? Go wild.
  • Want to nerd out about more snacky goodness while you snack? Check out this other recipe I like brown butter Cadbury mini egg cookies for later pairing. IMO, snacks pair best with snacks.

Ingredients You’ll Need

  • 1 cup hot cocoa mix
  • 12 ice cream cones
  • 1 cup mini marshmallows
  • 1 cup chocolate chips
  • 12 popsicle sticks or sturdy straws

Step-by-Step Instructions

  1. In a bowl, mix the hot cocoa mix with some hot water or milk until well combined. Use a little less liquid than usual so the mix stays a bit drier and clump-free for packing. Stir until smooth and let cool for a minute. Keep it scoopable not sloshy.

  2. Fill each ice cream cone with hot cocoa mix. Spoon it in gently and tap the cone on the counter to settle the mix. Leave a little gap at the top so the marshmallow stir stick has room. Don’t overfill or the cone will be messy.

  3. Melt the chocolate chips in the microwave and dip the tops of the popsicle sticks or straws into the melted chocolate. Microwave in 20 second bursts, stirring between each, until silky. Work quickly so the chocolate does not harden.

  4. Roll the chocolate-coated end of each stick in mini marshmallows to create the stir sticks. Press gently so marshmallows stick well. If the marshmallows fall off, dab a tiny bit more chocolate and re-coat. Make sure the chocolate fully covers the top of the stick so the marshmallows stay put.

  5. Insert one marshmallow stir stick into each hot cocoa cone. Push it down until it rests nicely against the cocoa mix. The chocolate acts like glue and the marshmallows look adorable. If the stick feels loose, twist slightly to settle it.

  6. Package the cones as gifts or enjoy them immediately by adding hot water or milk to each cone. Pour slowly, stir with the marshmallow stick until melted, and sip straight from the cone or pour into a mug. Use hot milk for richer flavor and creamier texture.

Hot Cocoa Cones with Mini Marshmallow Stir Sticks

Common Mistakes to Avoid

  • Thinking chocolate melts instantly in the microwave. Nope. Heat it in short bursts and stir. Chocolate likes gentle love.
  • Overfilling cones. They will spill and you will weep into cocoa mix. Fill with restraint.
  • Using flimsy sticks. If your stick bends, the marshmallows will wobble and ruin the vibe. Use sturdy popsicle sticks or thicker straws.
  • Skipping the chocolate glue. Marshmallows fall off sticks if you skip the melted chocolate. Glue your marshmallows to save dignity.
  • Adding boiling water. That will melt the cone and create a sad, soggy mess. Hot but not boiling is the mood.

Alternatives & Substitutions

  • No cone? Use small paper bags or mason jars and make a cozy little packet. I have zero shame in using mason jars.
  • No chocolate chips? Use candy melts or even Nutella for a different vibe. Nutella gives you instant hazelnut luxury.
  • Want vegan? Pick a dairy free hot cocoa mix, vegan marshmallows, and dairy free chocolate chips. It still slaps.
  • Out of mini marshmallows? Chop regular marshmallows into smaller bits or use white chocolate sprinkles. Not the same, but close.
  • Hate milk? Use hot water and toss in a splash of coconut milk or almond milk for personality. Milk gives a better mouthfeel but water is totally valid in a hurry.

FAQ (Frequently Asked Questions)

Hot Cocoa Cones with Mini Marshmallow Stir Sticks

Q. Can I make these ahead of time?
A. Want to be a holiday wizard? Yes. Make them a week ahead and store in an airtight container. Keep them in a cool dry place. They will stay cute and ready to gift.

Q. Can I use flavored cocoa mix like mint or caramel?
A. Yes. Why not? Flavored mixes make the cones more fun. Just make sure flavors play nice together. Peppermint with dark chocolate equals romance.

Q. Can kids help?
A. Will they make chaos? Yes to both. But they will also have the most fun and swear they did all the work. Let them. It is chaotic but priceless.

Q. Are cones gluten free?
A. Are all cones gluten free? Not usually. Look for labeled gluten free cones if you need to avoid gluten. Otherwise swap for a jar or cup.

Q. How do I stop chocolate from seizing when I melt it?
A. Chocolate seizes when it meets water. Use dry tools and low heat. If it seizes, add a tiny bit of oil or cream and stir until smooth. Slow and steady wins the chocolate game.

Q. Can I add toppings like crushed candy canes?
A. Absolutely. After you dip the sticks in chocolate, quickly press toppings on before the chocolate sets. That way the toppings stick and you look like a creative genius.

Q. How many cones does this recipe make?
A. It makes about 12 cones. Multiply the recipe if you want to be the person who shows up with a trunk full of cocoa cones.

Final Thoughts

This project is part snack, part gift, and all personality. It takes minimal tools, looks impressively homemade, and tastes like a tiny vacation in a cone. You can get fancy or keep it simple. Either way, you win. Be brave with flavors and have fun with presentation. Now go impress someone or treat yourself. You earned it. Also, remember to keep a towel nearby if things get chocolatey wild.

Conclusion

If you want a step by step inspiration that was one of the early viral sources for this idea, check out Holiday Series DIY Hot Cocoa Cones for a similar take and cute photos. If you want to shop ready made hot chocolate with mini marshmallows to compare or include with your cones, browse Hot Chocolate with Marshmallows in Hot Cocoa at Walmart for options.

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Hot Cocoa Cones with Mini Marshmallow Stir Sticks

  • Author: admin
  • Total Time: 20 minutes
  • Yield: 12 cones 1x
  • Diet: Vegetarian
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Description

Adorable and customizable hot cocoa cones filled with cocoa mix and topped with mini marshmallow stir sticks, perfect for gifting or enjoying.

Ingredients

Scale
  • 1 cup hot cocoa mix
  • 12 ice cream cones
  • 1 cup mini marshmallows
  • 1 cup chocolate chips
  • 12 popsicle sticks or sturdy straws

Instructions

  1. In a bowl, mix the hot cocoa mix with some hot water or milk until well combined and let cool.
  2. Fill each ice cream cone with the hot cocoa mix, leaving a gap at the top.
  3. Melt the chocolate chips in the microwave; dip the tops of the popsicle sticks into the melted chocolate.
  4. Roll the chocolate-coated end of each stick in mini marshmallows.
  5. Insert one marshmallow stir stick into each hot cocoa cone.
  6. Package the cones as gifts or enjoy them immediately by adding hot water or milk to each cone.

Notes

Customize with flavored cocoa mixes or toppings like crushed candy canes. Store in an airtight container in a cool, dry place for up to a week.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cone
  • Calories: 250
  • Sugar: 30g
  • Sodium: 100mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 5mg

Keywords: hot cocoa, dessert, gift, winter snacks, edible gifts

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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