Mexican Hot Chocolate Popsicles

Ole!

I’m so excited to bring you an easy treat for Cinco de Mayo! Mexcian Hot Chocolate Popsicles! 

I had concocted all of these elaborate Mexican chocolate desserts, and then when it came down to it, fudgsicles and popsicles were screaming louder than the rest. Popsicles are great because they’re always simple, sweet, and fun to eat. So, you can’t beat that.

If you like the whole “sweet then heat” you get from putting a pinch of cayenne into chocolate, then certainly do that here. I know it can be super trendy, but I’ve just never loved it. I don’t like sucking on chocolate and then wondering why my throat is on fire. Instead, I like just a bit of flavorful cinnamon in my chocolate to make it “Mexican.”

If you don’t own a popsicle mold yet, you definitely should. They range in price from a few bucks, to pretty darn expensive, depending on how “fancy” you want them to be. Some come in “instant freeze” packaging, but I have just the old fashioned “wait forever while freezing” variety. I’ve picked up a few different mold shapes over the years, but just remember, they all taste the same. I have these ones and these ones and love them.

This recipe is super simple. If you like a creamier popsicle (fudgsicle, more like), then I’d use canned coconut milk. Because I was feeling lazy, I went with some unsweetened almond milk, which results in a bit icier popsicle. Either way, you get a great chocolate punch of flavor from real melted chocolate and a fun twist from the cinnamon. I think these are the perfect way to celebrate Cinco de Mayo…you know, until the margaritas are ready. 

Mexican Hot Chocolate Popsicles

2015-05-03 18:07:23

Mexican Hot Chocolate Popsicles are the perfect treat for Cinco de Mayo! Cinnamon spiked hot chocolate is frozen into popsicle molds, making it a fun, portable treat for the warmer months. (makes 5 popsicles)

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Ingredients

1. 2 cups unsweetened almond milk (or coconut milk)
2. ½ cup semisweet chocolate chips
3. ¼ tsp. vanilla extract
4. ½ tsp. cinnamon
5. optional: pinch of cayenne pepper or chili pepper

Instructions

1. In a saucepan on the stovetop over medium-low heat or in a microwave-safe bowl, combine the unsweetened almond milk and the chocolate chips and stir until completely melted and combined together. Turn off the heat, add the vanilla and cinnamon (and chili if you’re using it). Whisk together.
2. Pour the hot chocolate mixture into your popsicle molds (mine made 5 standard-sized popsicles). Freeze overnight. Un-mold, lick, enjoy!

By Melissa @ Treats With a Twist

Treats With a Twist https://www.treatswithatwist.com/

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