Hot Chocolate Pops

Hot Chocolate Pops

Can we agree that the worst part of drinking hot chocolate is waiting long enough for the piping hot mug of coziness to cool down? But not too long so that it is no longer “hot” chocolate. Lukewarm easy-chug hot chocolate is just not cozy, and I would argue not worth drinking. I know it is winter, but I have a new guilty pleasure that will cure the tongue scorching woes—Hot Chocolate Pops.

Hot Chocolate Pops From Charm to Table Blog

This is the best way to drink in the wintry flavor of hot chocolate, with absolutely zero risk of burning the skin off the roof of your mouth. The hardest part of this recipe is waiting for the pops to freeze, so plan ahead! We usually double Granny’s recipe for Depression Hot Cocoa. That way we can have a batch of the hot stuff and a batch of Hot Chocolate Pops.

The most fun part of Hot Chocolate Pops, aside from the parts we have discussed above, and the cuteness, is that when you reach the bottom you get a mouth full of frozen hot chocolate soaked marshmallows. Yummy! So get cozy and make a double batch of cocoa—hot for now and frozen for later. I hope you find the window of perfect drinking time. And if you can’t wait and you do burn your tongue, the frozen pops will ease your pain.

Hot Chocolate Pops

Make a double batch of hot chocolate—some to eat and some to freeze. Fill the popsicle molds almost to the top and finish them off with marshmallows. Yum!

Servings: 6 popsicles
Ingredients
  • 4 T cocoa powder
  • 4 T sugar 5T for a slightly sweeter cocoa
  • 4 c water
  • 1 can evaporated milk
  • 1.5 t vanilla
  • marshmallows
Instructions
  1. Measure cocoa and sugar into a medium sized saucepan. Add water stirring to mix.
  2. Cook, stirring until sugar and cocoa have melted. Once mixture has boiled, reduce heat and simmer for several minutes.
  3. Turn off heat and slowly, stirring constantly, add evaporated milk and vanilla. 

  4. Transfer hot chocolate to another container to allow to cool in the refrigerator.

  5. When the hot chocolate is cool enough, pour into popsicle molds about 3/4 of the way to the top. Fill the molds with marshmallows almost to the top, pushing them down to be slightly moistened so they will stick together when freezing.

  6. Freeze for several hours or overnight. Run the molds under hot water to loosen the popsicles. Remove and serve.



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