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Hot Chocolate on a Stick Recipe

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HotChocolateOnAStick5HotChocolateonAStick1HotChocolateOnAStick4HotChocolateOnAStick2HotChocolateOnAStick6Alright, it’s been about 85 degrees in LA the past week, but on the day I made these there were clouds in the sky and fall was in the air. I think it was a sign that my hot chocolate on a stick would turn out delicious! And since it’s freezing here at night, we even enjoyed a cup with almond milk, whipped cream and some salted caramel. I love the concept of hot chocolate on a stick because it’s a unique way of serving it and you can make them ahead of time, so you only have to boil the milk. This recipe is a mix of dark and milk chocolate, sweetened with honey and a little vanilla extract. It’s the perfect combo for a rich, very chocolaty and lightly-sweetened hot cocoa. If you like it sweeter, add more honey. You can also drizzle a little caramel over the top and sprinkle with a dash of sea salt.

Hot Chocolate on a Stick (makes 14-16 sticks)
7 ounces dark chocolate (72-75%)
3.5 ounces milk chocolate
1 tablespoon honey
1 teaspoon vanilla
Milk (cow, coconut, soy or almond)

Directions
Heat the chocolate, honey and vanilla in a metal bowl, over a pot of simmering water. Melting chocolate is very temperamental. Do not let it get too hot or it will become a thick mess. You can even remove it from the heat, whisk and place it back on. Whatever you do, don’t leave it.
Spray an ice cube tray with coconut or vegetable oil.
Once the chocolate is melted, spoon it into the ice tray.
Add a popsicle stick to the center of each mold. You can let it thicken a minute if the stick won’t stay.
Place in the freezer for about 10 minutes or until the chocolate is solid.
To make the hot chocolate, just boil some your choice of milk. Make sure it’s hot enough to melt the cocoa.
The ratio is 1 cocoa stick to 1/2 cup milk. So you can do two sticks for 1 cup milk and you’ll get a very chocolatey cocoa! Just don’t try in 85 degree weather!

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14 responses to Hot Chocolate on a Stick Recipe

  1. Kristin
    November 13, 2013

    Mmmmm. I’m dying for some hot cocoa now….that salted caramel looks delicious!! too bad it’s in the 80’s here too.

  2. chris owen
    November 14, 2013

    yum, can’t wait to try this & tell my chocolate loving friends to check it out too!
    Loved the tumeric dye idea. nice touch zan, throwing it at her. chris

  3. […] can make this using the mildly more complicated chocolate-on-a-stick method described above (see tutorial here) or simply chop your chocolate fine before stirring it into hot […]

  4. Gemma
    February 6, 2014

    I was just wondering what temp does the milk have to be to melt the chocolate as I have made hot choc sticks in the past but had trouble getting them to melt fully in the milk?
    Or is there an ingredient that reacts with the chocolate to make it melt quicker?

    1. Eden
      February 6, 2014

      Hi Gemma, the milk needs to be hot, not warm. You can even use a tea kettle to boil it. If it’s hot enough the chocolate as no problem melting 🙂

      1. Gemma
        February 6, 2014

        Thanks for reply! Was sort of temperature would be best then? I am planning on making these for a hot choc station at my wedding and the venue will be in charge of sorting the milk and will be heating it there then storing in thermal masks for the guests to use I worried the whole thing wont work if the milk doesnt stay hot

  5. […] It’s fast and easy. So during these last remaining cold weeks, be sure to have a batch of Hot Chocolate-on-a-Stick on hand for when you crave hot chocolate. To prepare, simply melt together dark chocolate, milk […]

  6. […] 18. Hot Chocolate on a Stick […]

  7. Monki
    December 24, 2014

    If you make the mistake of adding water/alcohol-based vanilla, as I did, don’t dispair. Just add 2 T melted butter, and then *slowly* add up to a quarter cup boiling hot water while whisking violently. Stop adding water as soon as the chocolate begins turning from a grainy disaster into a rich, silky sauce. Put it in a cute jar and refrigerate. One tablespoon per 4 oz very hot milk will make a lovely, rich and silky cup of chocolate!

  8. January 15, 2015

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  9. […] of snow days. | From the slow cooker. | In cookie form. With peppermint, of course! | From a stick. Or, forget the milk, and just eat the chocolate. We won’t tell … | With a hint of […]

  10. […] Hot Chocolate on a Stick from Sugar and Charm […]

  11. […] Hot Chocolate on a Stick by Sugar and Charm […]

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