Hot Chocolate On a Stick 4 Ways

1. Peppermint Hot Chocolate On A Stick

Ingredients
for 16 servings

½ cup heavy cream
¾ cup condensed milk
2 cups milk chocolate chip
1 teaspoon peppermint extract
¼ cup crushed peppermint, candies
20 popsicle sticks

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!

2. Salted Caramel Hot Chocolate On A Stick

Ingredients
for 16 servings

½ cup heavy cream
1 cup caramel sauce, divided
2 cups semi-sweet chocolate chip
1 tablespoon sea salt flake
20 popsicle sticks

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.
7. Enjoy!

3. Snickerdoodle Hot Chocolate On A Stick

Ingredients
for 12 servings

½ cup heavy cream
¾ cup condensed milk
2 cups white chocolate chips
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
cinnamon stick, optional
20 popsicle sticks

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.
4. Allow to set at room temperature for 20 minutes. 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!

4. Hot Chocolate With Marshmallow On A Stick

Ingredients
for 12 servings

½ cup heavy cream
¾ cup condensed milk
2 tablespoons cocoa powder
2 cups semi-sweet chocolate chip
¾ cup marshmallow, bits
20 popsicle sticks

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!