I’ve been trolling the hot cocoa sticks recipe on Pinterest for years now, so I figured it was finally time to try her out. I used the King Arthur recipe but altered it a bit to make a fragrant and slightly spicy Mexican hot chocolate and I made a bunch to ship out to our friends and family on the east coast. It was a teeny tiny bit tedious the way I did it, but I have to say…it’s makes pretty freaking delicious hot cocoa!
Mexican Hot Cocoa on a stick
Makes 30 cubes
- 1/2 cup heavy whipping cream
- 1 14 oz. can sweetened condensed milk
- 2 1/2 teaspoons cinnamon
- 2 teaspoons vanilla
- 1/4 teaspoon cayenne pepper
- 3 cups chocolate bits (I used a combo of milk chocolate, 60% dark and semisweet bits)
- 4 oz. unsweetened chocolate, broken into chunks or roughly chopped
Combine all of your chocolates in a heat proof bowl. Heat the whipping cream, condensed milk, cinnamon, vanilla and cayenne pepper in a small heavy saucepan over medium heat, whisking gently to combine just until steaming. You don’t want it to boil, just get it hot enough to steam. Pour slowly over the chocolate and let sit for 3-5 minutes. Whisk to melt the chocolate. If it doesn’t fully melt or doesn’t seem smooth, you can place the bowl over a small pot of steaming water on the stove and continue to whisk until it smooths out a bit. Scoop mixture with a small spoon into 2 cube molds with 15 cubes each or spread in a square pan lined with parchment. The mixture will be quite thick and will continue to thicken as you scoop don’t be surprised if you have to kind of jam it into the last cubes. Press a wooden popsicle stick or wooden spoon into each cube. Let harden 12 hours at room temperature or in the fridge for a few hours. Pop them out (easier said than done…trust me) and store in baggies or in an airtight container.
When you want some hot chocolate, just stir a stick into a mug of piping hot milk until it’s melted!