Mexican Hot Chocolate Popsicles
Rich, spiced chocolate popsicles with a warming kick of cinnamon and chili
Makes 8 popsicles | Prep: 15 min | Freeze: 5+ hours
INGREDIENTS
• 2 cups whole milk
• ½ cup heavy cream
• ¼ cup unsweetened cocoa powder
• ⅓ cup sugar
• 3 oz semi-sweet chocolate chips
• ½ tsp cinnamon concentrated flavoring (for testing purposes, we used Rich Cinnamon – FLV)
• ½ tsp chocolate concentrated flavoring (for testing purposes, we used Chocolate -FA)
• ¼ - ½ tsp cayenne pepper
• 1 tsp vanilla extract
• Pinch of salt
INSTRUCTIONS
1. Warm the base — In a medium saucepan over medium heat, combine milk, cream, cocoa powder, and sugar. Whisk continuously until the sugar dissolves and the mixture is smooth and steaming. Do not boil.
2. Melt in the chocolate — Remove from heat and add the chocolate chips. Let sit for 1 minute, then whisk until fully melted and glossy.
3. Add spices — Stir in cinnamon and chocolate flavorings, cayenne, vanilla, and salt. Taste and adjust — add a pinch more cayenne for more heat or more cinnamon for a warmer, spiced flavor.
4. Cool the mixture — Let the mixture cool to room temperature, then refrigerate for at least 30 minutes. This helps prevent ice crystals from forming.
5. Fill and freeze — Pour the chilled mixture into popsicle molds, leaving a small gap at the top. Insert sticks and freeze until completely solid (about 5 hours or overnight).
6. Unmold and serve — Run warm water over the outside of the molds for 10–15 seconds to release the popsicles. Serve immediately or wrap individually and store in the freezer.
TIPS & VARIATIONS
• Dairy-Free: Substitute full-fat coconut milk for the milk and cream — it gives a rich, creamy result.
• Heat Level: ¼ tsp cayenne gives gentle warmth. Go up to ½ tsp for a real kick.
• Chocolate Drizzle: Once unmolded, dip the tops in melted dark chocolate and a pinch of flaky sea salt for a finished look.