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Hot Chocolate On a Stick 4 Ways

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Hot Chocolate On a Stick 4 Ways

Peppermint Hot Chocolate On A Stick16 servingsINGREDIENTS120 mL (½ cup) heavy cream225 mL (¾ cup) condensed milk350 g (2 cups) milk chocolate chip1 teaspoon peppermint extract20 g (¼ cup) crushed peppermint, candies20  popsicle stickPREPARATION1. In a saucepan set over medium heat, warm the heavy cream, condensed milk, and peppermint extract and bring to a simmer.2. Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine.3. Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Garnish each with crushed peppermint candies.4. Allow to sit at room temperature for 20 minutes, then insert a popsicle stick into the middle of each.5. Freeze for 2 hours, or refrigerate for 4 hours.6. To serve, dissolve a stick into a mug of hot milk.7. Enjoy!---Salted Caramel Hot Chocolate On A Stick16 servingsINGREDIENTS120 mL (½ cup) heavy cream225 g (1 cup) caramel sauce, divided350 g (2 cups) semi-sweet chocolate chip1 tablespoon sea salt flake20  popsicle stickPREPARATION1. In a saucepan set over medium heat, warm the heavy cream and ¾ cup caramel sauce,  and bring to a simmer.2. Place chocolate chips in a heat-proof bowl,  and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine.3. Using a cookie scoop, spoon the mixture into a silicone mini muffin pan.  Chill in the freeze for 20 minutes.4. Drizzle tops with remaining caramel sauce and a sprinkle of sea salt flakes.  Insert a popsicle stick into the middle of each.5. Freeze for 2 hours, or refrigerate for 4 hours.6. To serve, dissolve a stick into a mug of hot milk. Enjoy!---Snickerdoodle Hot Chocolate On A Stick12 servingsINGREDIENTS120 mL (½ cup) heavy cream230 g (¾ cup) condensed milk350 g (2 cups) white chocolate chips1 ½ teaspoons ground cinnamon¼ teaspoon ground nutmeg1 teaspoon vanilla extract cinnamon stick, optional20  popsicle stickPREPARATION1. In a saucepan set over medium heat, warm the heavy cream, condensed milk and cinnamon, nutmeg and vanilla, and bring to a simmer.2. Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine.3. Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Garnish with cinnamon sticks. Allow to set at room temperature for 20 minutes.  Insert a popsicle stick into the middle of each.4. Freeze for 2 hours, or refrigerate for 4 hours.5. To serve, dissolve a stick into a mug of hot milk.6. Enjoy!---Hot Chocolate With Marshmallow On A Stick12 servingsINGREDIENTS120 mL (½ cup) heavy cream225 g (¾ cup) condensed milk2 tablespoons cocoa powder350 g (2 cups) semi-sweet chocolate chip40 g (¾ cup) marshmallow, bits20  popsicle stickPREPARATION1. In a saucepan set over medium heat, warm the heavy cream, condensed milk and cocoa powder, and bring to a simmer.2. Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine, until thick and smooth.3. Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Use a butter knife to smooth the tops as needed.4. Garnish the tops with the marshmallows.  Insert a popsicle stick into the middle of each.5. Freeze for 2 hours, or refrigerate for 4 hours.6. To serve, dissolve a stick into a mug of hot milk.7. Enjoy!
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Peppermint Hot Chocolate On A Stick

16 servings

INGREDIENTS

120 mL (½ cup) heavy cream

225 mL (¾ cup) condensed milk

350 g (2 cups) milk chocolate chip

1 teaspoon peppermint extract

20 g (¼ cup) crushed peppermint, candies

20 popsicle stick

PREPARATION

1. In a saucepan set over medium heat, warm the heavy cream, condensed milk, and peppermint extract and bring to a simmer.

2. Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine.

3. Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Garnish each with crushed peppermint candies.

4. Allow to sit at room temperature for 20 minutes, then insert a popsicle stick into the middle of each.

5. Freeze for 2 hours, or refrigerate for 4 hours.

6. To serve, dissolve a stick into a mug of hot milk.

7. Enjoy!

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Salted Caramel Hot Chocolate On A Stick

16 servings

INGREDIENTS

120 mL (½ cup) heavy cream

225 g (1 cup) caramel sauce, divided

350 g (2 cups) semi-sweet chocolate chip

1 tablespoon sea salt flake

20 popsicle stick

PREPARATION

1. In a saucepan set over medium heat, warm the heavy cream and ¾ cup caramel sauce, and bring to a simmer.

2. Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine.

3. Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Chill in the freeze for 20 minutes.

4. Drizzle tops with remaining caramel sauce and a sprinkle of sea salt flakes. Insert a popsicle stick into the middle of each.

5. Freeze for 2 hours, or refrigerate for 4 hours.

6. To serve, dissolve a stick into a mug of hot milk. Enjoy!

---

Snickerdoodle Hot Chocolate On A Stick

12 servings

INGREDIENTS

120 mL (½ cup) heavy cream

230 g (¾ cup) condensed milk

350 g (2 cups) white chocolate chips

1 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon vanilla extract

cinnamon stick, optional

20 popsicle stick

PREPARATION

1. In a saucepan set over medium heat, warm the heavy cream, condensed milk and cinnamon, nutmeg and vanilla, and bring to a simmer.

2. Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine.

3. Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Garnish with cinnamon sticks. Allow to set at room temperature for 20 minutes. Insert a popsicle stick into the middle of each.

4. Freeze for 2 hours, or refrigerate for 4 hours.

5. To serve, dissolve a stick into a mug of hot milk.

6. Enjoy!

---

Hot Chocolate With Marshmallow On A Stick

12 servings

INGREDIENTS

120 mL (½ cup) heavy cream

225 g (¾ cup) condensed milk

2 tablespoons cocoa powder

350 g (2 cups) semi-sweet chocolate chip

40 g (¾ cup) marshmallow, bits

20 popsicle stick

PREPARATION

1. In a saucepan set over medium heat, warm the heavy cream, condensed milk and cocoa powder, and bring to a simmer.

2. Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine, until thick and smooth.

3. Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Use a butter knife to smooth the tops as needed.

4. Garnish the tops with the marshmallows. Insert a popsicle stick into the middle of each.

5. Freeze for 2 hours, or refrigerate for 4 hours.

6. To serve, dissolve a stick into a mug of hot milk.

7. Enjoy!

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