We recently celebrated my Littlest One's birthday.
The theme was Penguins and Polar Bears.
I found a ton of great ideas on Pinterest, of course!
One of my favorite things at the party was a cookies and hot chocolate bar.
I filled carafes with hot cocoa and had several toppings and mix-ins ~ whipped cream, marshmallows, sprinkles, cinnamon, etc.
I also made these Penguin Cocoa Stirrers, using some items that I had on hand.
The were a hit.
They would also make great party favors or stocking stuffers.
I didn't think to take photos for a proper tutorial at the time, but I will try to explain how I made them.
Supplies:
Plastic Spoons
Small bowls
Dark Chocolate and White Chocolate Candy Melts (such as Wilton)
Candy Eyes (such as Wilton, available at craft stores with the baking supplies)
Orange Sprinkles
Waxed Paper
Small lollipop bags and ribbon
- Melt white chocolate candy melts according to package directions. Place in small bowl.
- Dip the scoop part of a spoon into the white chocolate to coat. Let excess drip off and then place on wax paper to harden. Repeat with remaining spoons.
- Melt the dark chocolate candy melts according to the package directions. Place in small bowl.
- Once the white chocolate has completely hardened, dip each spoon diagonally in the dark chocolate halfway. Let the excess drip off, and repeat with the other side of the spoon. This creates the head and wings of the penguin ~ a triangle of white chocolate should still be visible as the penguin's belly. Place on waxed paper. While the dark chocolate is still wet, add the candy eyes and create a beak with two orange sprinkles. Repeat with all spoons.
- Let the spoons completely harden and wrap individually, using a piece of ribbon to tie.
- Stir into a mug of hot chocolate (or coffee) for an extra sweet treat!
- I used about half a bag of each chocolate to make 16 spoons.
- Regular chocolate chips can also be used, but you may want to temper the chocolate.
- I would not suggest using the plastic spoons in a boiling hot drink, as the spoons may melt. We had no problem using them in fairly hot chocolate though.