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79% would make again

Peppermint Hot Chocolate On A Stick

featured in Hot Chocolate On a Stick 4 Ways
Kiano Moju
Tasty Team

Ingredients

for 16 servings

  • ½ cup heavy cream (120 mL)
  • ¾ cup condensed milk (225 mL)
  • 2 cups milk chocolate chips (350 g)
  • 1 teaspoon peppermint extract
  • ¼ cup crushed peppermint (20 g), candies
  • 20 popsicle sticks

Nutrition Info

  • Calories 182
  • Fat 10g
  • Carbs 20g
  • Fiber 0g
  • Sugar 18g
  • Protein 2g

Estimated values based on one serving size.

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!

Ingredients

for 16 servings

  • ½ cup heavy cream (120 mL)
  • ¾ cup condensed milk (225 mL)
  • 2 cups milk chocolate chips (350 g)
  • 1 teaspoon peppermint extract
  • ¼ cup crushed peppermint (20 g), candies
  • 20 popsicle sticks

Nutrition Info

  • Calories 182
  • Fat 10g
  • Carbs 20g
  • Fiber 0g
  • Sugar 18g
  • Protein 2g

Estimated values based on one serving size.

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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