Hot Chocolate on a Stick is a quick and delightful way to enjoy a cozy treat! With just five simple ingredients, this rich blend of dark and milk chocolate, honey, and vanilla creates the perfect indulgence for stirring into warm milk – an easy, no-bake recipe that doubles as a thoughtful homemade gift.
Try my favorite rich and creamy hot chocolate and my pink hot chocolate recipe!
Hot Chocolate On a Stick Recipe
Alright, 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 sauce.
I love the concept of hot chocolate on a stick because it’s a unique way of serving it, and you can make it ahead of time, so you only have to boil the milk. They make a great addition to a Holiday hot chocolate bar or hot chocolate board, too!
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.
Ingredients
Dark Chocolate (72-75%): Rich and slightly bitter chocolate with a deep cocoa flavor. Ideal for balancing sweetness in recipes and adding a luxurious, indulgent taste.
Milk Chocolate: Creamy and sweet chocolate with a softer cocoa profile. Adds a milder, smooth sweetness to recipes.
Honey: A natural sweetener with floral undertones that enhances the flavor profile and adds a touch of warmth and richness.
Vanilla: A versatile extract that adds a subtle, sweet aroma and enhances the flavor of other ingredients.
Milk (Cow, Coconut, Soy, or Almond): Adds creaminess and moisture to recipes while providing a base to blend flavors. Different types of milk can lend unique characteristics, like a richer taste with cow’s milk or a nutty flavor with almond milk.
How to Make
- 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 very chocolatey cocoa! Just don’t try in 85-degree weather!
What Is The Best Chocolate To Melt?
White chocolate is more difficult to melt than other chocolates. Because it burns very easily, it must be melted in a double boiler, or in a heat-resistant bowl over hot water.
A microwave simply scorches it too quickly. So, for this hot chocolate on a stick recipe, I’ve opted for dark and milk chocolate. It works a treat! For darker chocolate, the best for melting is the chocolate that tastes the best.
What If My Chocolate Is Not Melting?
Once the chocolate has seized it’s not easy to coax it back to liquid form. Sometimes whisking a tablespoon of warm water into the chocolate works, then add more water a teaspoon at a time until the chocolate is smooth. …
When melting chocolate make sure the water in the bottom of a double boiler is hot, but not boiling.
Eden’s Tips
- Use chocolate you love the taste of. Avoid white chocolate, as it burns quite easily.
- Use a double boiler to melt your chocolate. A metal bowl over some simmering water will do.
- Spray your ice cube tray with vegetable or coconut oil, so the frozen chocolate is easier to pull out.
- You can let your melted chocolate thicken in the ice cube tray for a moment, in order to help the popsicle sticks thicken more.
More Recipes
- How to Make Chocolate Truffles
- Easy Chocolate Dipped Pretzel Rods
- Adorable Pumpkin Truffles
- Chocolate Covered Strawberries
- Coconut Chocolate Truffles
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Hot Chocolate On A Stick
Ingredients
- 7 oz dark chocolate (72-75%)
- 3.5 oz milk chocolate
- 1 tbsp honey
- 1 tsp vanilla
- Milk (cow, coconut, soy or almond)
Instructions
- 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!
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!
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?
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
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
Mmmmm. I’m dying for some hot cocoa now….that salted caramel looks delicious!! too bad it’s in the 80’s here too.