Step 1: Making Hot Chocolate Cone Bags
Preheat your clothes iron to the wool setting...no steam. Place the baggie on the ironing board (covered with heavy paper), lay a cloth over the baggie at an angle and using the edge of your iron, slowly press down along the cloth edge (I count slowly to 7).
Slowly peel back the cloth. Repeat on the other side.
Open the bag to test the seal. It may take a couple tries to get it right depending upon your iron and how long you press it. I messed up several bags before I got it right. Also, don't worry if your bags don't come to a point. It won't matter, especially if you make paper holders for them.
Cut off the excess bag.
Step 2: Now the FUN part...fill them up!
Hot Cocoa Mix – You can use the premade envelops or the recipe that follows
Twist ties (I cut them in half)
Cup and Bowl
Place a cone bag in the cup and fill with 4 tablespoons of Hot Cocoa Mix or one envelop. Top with Mini Marshmallows, secure with twist tie, and place upright in a bowl. If you lay them down the cocoa will leak through the marshmallows and won't look good.
Homemade Hot Cocoa Mix
1 cup white sugar
1 cup powdered sugar
1 cup powdered creamer
1 cup dry milk powder
3/4 cup unsweetened cocoa powder
Place the white sugar in a large bowl. Add the remaining ingredients a sifter or fine strainer into the bowl. Mix thoroughly.
Now, test it. Heat up 1/2 cup of water in the microwave. Place 2 tablespoons of mix into a mug and stir in the hot water. Taste and adjust the ingredients as needed. For the cones, I use 4 tablespoons, which makes an 8 ounce cup, vs 6 ounces for the premade hot cocoa envelops.