No lie, it has been COLD here in Savannah! Snow? Not so much. But definitely the coldest it's been so far this season! It has officially put us into the Christmas spirit! Today we're sharing a super fun shoot that we did last year with Colonial House of Flowers and Tristan Needham Design for Pottery Barn. Learn to make your own ornament advent calendar all while sipping on a delicious boozy hot cocoa. Need we say more?!
Christmas Ornament Advent Calendar
- Mat board or blank canvas from your favorite craft store
- 2 x spools of 3/4″ festive ribbon
- Gold thumbtacks
- 25 of your favorite ornaments
First, cut your ribbon 2″ or 3″ longer than the width of your board (long enough to wrap around back, on either side). Secure the left side of the ribbon to the board with a thumbtack. Place each following ribbon piece equidistant from top to bottom; these will be your calendar rows.
Next, download and print your free number tags and place each tag with an ornament. Loop five ornaments on each row, then secure tightly on the right side of your board with a thumbtack.
Finally, secure each ornament on each row, take your ribbon and tie a knot on either side, then make a bow at the top to hang.
Each morning, you and your favorite person can share the memory of adding a new ornament to the tree.
Hot Santa Claus Cocoa Sipper
A Recipe from Kim Brough Daniels Food & Drink
previously seen on Pottery Barn
3 cups of cold milk
½ chpu of confectioners’ sugar
¼ cup unsweetened cocoa
½ teaspoon cornstarch
¼ teaspoon pure vanilla extract
Whisk together milk, sugar, cocoa, cornstarch, vanilla and a pinch of salt in medium pan. Cook over medium-high heat, whisking the whole time, until the mixture boils. It is about 2 minutes.
Reduce the heat to medium and keep whisking until thick. It’s about 30 more seconds. Serve immediately.
Add in 1 Tablespoon of Scotch, like Johnnie Walker Black
Garnish with Marshmallows