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!
Also see these recipes!
- Homemade Nesquick Recipe
- Copycat Starbucks Caramel Frappe Recipe
- Chocolate Peanut Butter Bon Bon Candy Recipe
- Walking Smores Recipe
- Chocolate Cake Pop Recipe
Hot Chocolate on a Stick Recipe
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)
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.