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Warming up with a mug full of your favorite decadent cocoa by the fireplace is a winter-to-spring right of passage, regardless of if you live among the snow-covered burrows of frigid Alaska or the warm sand of sunny Florida. I probably got a little too excited (sorry for the screams, neighbors) when I saw a big, shiny package with the official Starbucks logo front and center at my doorstep. It was filled with all the essential elements of the new Cozy Collection, including marshmallows, a super cozy blanket, and Starbucks® Hot Cocoa K-Cup® pods. Enter to win a Cozy Collection of your own through the Starbucks Warm Up with Cocoa contest here.
Made with real cocoa and non-fat milk, Starbucks’ Classic and Salted Caramel flavors let you indulge in hot chocolaty goodness at the press of the “Go” button your Keurig– for under 100 calories. If you’ve never tried either flavor, Starbucks® Hot Cocoa K-Cup® pods can be found where you buy groceries. Also, hot cocoa isn’t just for getting cozy; the possibilities for creating sweet and savory instant classics are endless. Feeling fancy and want to tap into your inner barista? I’m sharing an absolutely delicious recipe for my new favorite drink, the Frozen Salted Caramel Cocoa, below!
To take your cocoa experience one step further, I implore you to try a Frozen Salted Caramel Cocoa. It’s winter paradise in your mouth. How to make it:
- Brew one Starbucks Salted Caramel Hot Cocoa K-Cup (4fl oz) into a mug and let cool.
- Combine cooled cocoa, two scoops of vanilla ice cream, and two cups of ice into a blender. Blend until smooth.
- Pour into a frosted mug and top with whipped cream, caramel drizzle, and a sprinkling of sea salt to finish.
Trust me, it’s even tastier than it looks. For more cocoa creations and ideas, visit pinterest.com/starbucks/hot-cocoa-creations. Enjoy hot cocoa season while you can, y’all!
This post was sponsored by Starbucks as part of an Influencer Activation for Influence Central. I received compensation and complimentary products to facilitate my review.