A Cup Of Cheer

Our family never set out to host an annual hot chocolate party. On a whim, a decade ago, I asked friends to carol with our family, and then warm up with hot cocoa after. That first year, my presentation was simple: I pulled out my green polka dot mugs and offered kith and kin a cup of cheer.

Over the years, the hot chocolate party—now with its smorgasbord of decadent toppings—has grown and become a don’t-miss event. Every November, friends prod, “When is the hot chocolate party? I want to make sure it’s on my calendar!” I am always dreaming up how to make future parties better than last, drawing on my collection of vintage Christmas décor. If you'd like to start your own tradition, here are five tried-and-true tips—plus recipes for conventional and non-dairy hot chocolate—for a memorable event, even if it's limited to just a very small gathering.

DELIGHT IN THE DETAILS. I’ll be honest: The popularity of the hot chocolate party has less to do with the actual hot chocolate and more to do with the presentation. At least that’s what my guests tell me. Little Christmas moments everywhere— vintage tabletop trees, ornaments, wreaths, and garland—make every nook and cranny merry and bright.

PICK THE PERFECT CUPS. We typically host about 40 people, ranging in age from 10 to 70. That’s a big group, with diverse appetites. Over the years I’ve grabbed smaller vintage green and white mugs at thrift stores (spending no more than 99 cents apiece!) to mix in with my larger polka dot mugs. I stack them on a tiered stand so it's easy for everyone to grab the one they like.

WHIP UP FUN. Yearly, my husband tries to convince me to buy canned whipped cream. But I love whipping up my own and creating a luxurious mound of fluffy white in a bowl that nests in a vintage tin for pretty presentation.

SET UP A SENTIMENTAL SCENE. To hold the toppings—think crushed Oreos, Andes mints, caramels, and M&M’s—I pull out my collection of vintage green mixing bowls and create groupings on etched mirror plateaus. The mirrors reflect the sparkle of the season, and the green unifies the spread, pulling from the polka dots in the mugs.

STIR THINGS UP. Some guests like to mix toppings right into their hot chocolate. Traditional peppermint candy canes are picture-perfect for the task, but I also keep cocktail stirrers and chopsticks fanned out in a shapely McCoy pitcher within easy reach for those who don't want to add to the sugar high.

MAKE HOT CHOCOLATE TWO WAYS. Over the years we’ve fiddled with recipes and have landed on one that uses indulgent condensed milk as its base here, but for our guests who avoid dairy, we create an alternate mix that starts with soy milk here.

PHOTOS, STYLING, WORDS & PRODUCER Melissa Parks