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. 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.
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- 7 oz dark chocolate (72-75%)
- 3.5 oz milk chocolate
- 1 tbsp honey
- 1 tsp vanilla
- Milk (cow, coconut, soy or almond)
- 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!