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hOt COCOA KIt by Kendra Wietstock
Box is 9 ½ x 5 x 3”
Box: recycled from hot cocoa tins; Cardstock: Papertrey Ink, Stampin' Up!; Patterned paper, ribbon,
circle punches: Stampin' Up!; String: May Arts; Stamps: Lizzie Anne Designs; Ink: Palette, Stampin' Up!;
Die cut machine: Big Shot by Sizzix (Ovals and Scalloped Ovals dies by Spellbinders); Cups: target;
Cellophane bag: Wilton; Other: Marshmallows, peppermint chips, hot cocoa mix, peppermint sticks

1. Mat green sparkle paper on red cardstock and adhere to the front of an acrylic box.
2. Stamp holly leaves twice on white cardstock using green and red ink, cut out and adhere one on the
left side of the green sparkle paper. Stamp “holiday cheer!” in brown ink next to the holly leaf.
3. Die cut an oval from white cardstock and mat on a scalloped oval die cut from red cardstock; adhere
the ovals together. Stamp a Christmas tree in green and red ink on top and adhere the other holly leaf
to the side. Adhere the entire piece to the front of the box using pop dots.
4. Stack two sets of two cups and fill one cup with a bag of marshmallows and the other with a bag of
peppermint chips. Place the cups in opposite ends of the box.
5. fill a cellophane bag with hot cocoa mix and tie closed with ribbon. Stamp a tag on white cardstock,
punch into a circle, mat on a circle punched from green cardstock, punch a tiny hole through the top
and attach to the ribbon with string. Put the bag in between the stacked cups.
6. tie ribbon around some peppermint sticks and put in the box.
7. Close the box and tie the handles together with ribbon.
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