Hot Chocolate on a Stick: A Clever Twist on a Classic Treat

3 months ago 10

The post Hot Chocolate on a Stick: A Clever Twist on a Classic Treat appeared first on Penny Pinchin' Mom.

Who doesn’t love a steaming cup of hot chocolate on a chilly day? It’s a timeless favorite for both kids and adults. But what if we could take this beloved drink and turn it into something even more special and fun?

That’s exactly what I discovered while browsing the King Arthur Flour Baker’s Circle archives. Hidden among the recipes was an unusual recipe that caught my eye: Hot Chocolate on a Stick. This clever creation takes everything we love about hot chocolate and transforms it into a portable, giftable, and utterly delicious treat.

Imagine a rich, creamy chocolate confection that melts perfectly into warm milk, creating the most luxurious hot chocolate you’ve ever tasted. It’s not just a drink – it’s an experience. And the best part? You can make it right in your own kitchen, with your kids joining in on the fun. It’s more than just a recipe; it’s a chance to create sweet memories together.

Ready to discover how to make this magical treat? Let’s get started!

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Hot Chocolate on a Stick Recipe

Print Recipe

Author: Penny Pinchin Mom

Ingredients

3 cups semi-sweet chocolate chips (I used Nestle Toll House) 4 ounces bittersweet (60% cacao) baking bar (Ghirardelli’s my favorite) 14 oz. can sweetened condensed milk ½ cup heavy cream 28–30 lollipop sticks 1 ½ cups mini marshmallows or make your own. You can also get creative with crushed candy canes, sprinkles, or whatever you like! 1 gallon of whole milk (for serving)

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Instructions

Put the chocolate chips and broken-up bittersweet chocolate into a big bowl. Set aside. Heat the heavy cream and sweetened condensed milk in a saucepan. Aim for about 120-130°F (3-4 minutes should do it). Pour the hot milk mixture over your chocolate and whisk thoroughly. You want a smooth chocolate consistency. Use a spoon or piping bag (or a plastic bag with the corner snipped) to fill your molds (I used a mini muffin pan, but an ice cream tray works well, too) about ¾ full. Leave room for toppings, unless you prefer them plain. Place lollipop sticks right in the center of each one. Add your toppings and press them in gently. Now for the tough part – waiting. Refrigerate for at least 3 hours or overnight if you can resist. Take two chocolate cubes on a stick and put them in a large mug (10-12 oz is perfect). Heat some whole milk in the microwave for 2 – 2 ½ minutes. Pour the hot milk over your chocolate cubes and stir with the stick until it’s all melted and delicious.

Notes

When filling the molds, give the pan a little shake to even things out. Watch those sticks while chilling. If they start to tilt, just push them back into place. Get creative with toppings! Crushed candy canes, M&M’s, sprinkles, crushed Butterfinger – you name it! Don’t mix up evaporated milk and sweetened condensed milk. Your fudge won’t set, and you’ll be disappointed. Store these treats in a covered container in the fridge for up to a month. But let’s be honest, they probably won’t last that long.