Instructions

1. Place one of the pastry or cellophane bags in a tall cup to help you hold the bag in place. Pour the cocoa mix in the bag. Close the bag above the cocoa and secure it with a rubber band, by wrapping the rubber band around it.

2. Use scissors to cut the extra plastic about one inch above the rubber band.

3. Open the second pastry bag and slip the cocoa-filled bag inside. Try to line up the seams of both bags so that the end of the cocoa bag fits perfectly into the outer bag. Now place the bags together into the tall cup. This will help keep the outer bag open for you to pour in the toppings.

4. Pour the chocolate chips on top of the cocoa bag. If you want to add anything else such as red and green sprinkles or crushed red and green chocolate-coated candies, add a small layer, or mix it in with the mini-chocolate chips. Add the marshmallows as the last topping.

5. Close the pastry bag and secure tightly with the other rubber band. Add the decorative ribbon. Repeat the process to make however many pieces you need. Include a note card attached to the ribbon to explain that this is a hot cocoa mix. Include a recipe card with simple instructions to make hot cocoa. For instance, the directions can say, "Pour half a bag into a mug, add hot water or hot milk to the top and stir well. Add half of the candy, half of the marshmallows, and enjoy. Make another cup of hot chocolate with the leftovers."