In the previous post I shared my Spiced White Hot Chocolate on a Stick recipe. Today it’s Gingerbread Hot Chocolate… also on a stick! I love the concept of hot chocolate being on a stick. Anything on a stick is always more fun. Is it just me, or does it tend to taste better too? Well, it’s definitely the case with hot chocolate… especially with this recipe! These were so good that I was eating them right off the stick!
I used my favorite hot chocolate on a stick recipe as my base and just experimented with the spices until I achieved the flavors I wanted, and from there my Gingerbread Hot Chocolate on a Stick was born!
Gingerbread Hot Chocolate on a Stick
(adapted from That’s What Che Said)
1 cup Milk Chocolate* (chips or shaved)
2 cups Semi-Sweet Chocolate* (chips or shaved)
4 oz bar Unsweetened Chocolate* (shaved)
1 can (14 oz) Sweetened Condensed Milk
1/2 cup Heavy Cream
2 teaspoons Cinnamon
2 teaspoons Ginger
3/4 teaspoon Nutmeg
3/4 teaspoon Allspice
3/4 teaspoon Clove
(*best-quality chocolate is recommended)
1. Line an 8 x 8 dish with aluminum foil and spray it with cooking spray. Set aside.
2. Place all the chocolate in a large bowl. Set aside.
3. In a small sauce pan, combine the condensed milk and heavy cream. Over medium-low heat bring the mixture to a simmer stirring frequently.
4. Pour the mixture over the chocolate and let it sit for a minute. Then stir the chocolate until it’s melted and smooth.
5. Add all the spices to the chocolate, and stir until well combined.
6. Pour the chocolate in the prepared 8 x 8 dish. Refrigerate for 4 hours or overnight.
7. Once set, slice 25 pieces and insert popsicle sticks in each piece. For smooth cuts, heat a knife in a hot cup of water, wipe dry, and then cut. Wipe knife after each cut and reheat knife if necessary.
Feel free to sprinkle each piece with some ginger.
Your hot chocolate on a stick is ready to go! Just stir in one cup (8 oz) of hot milk and ENJOY!
Just like the white hot chocolate, these can be stored for up to 2 weeks. I keep mine stored in the fridge in a covered container or individually wrapped in plastic treat bags.
Of course I couldn’t resist making shapes out of my chocolate so I pulled out my little gingerbread man cookie cutter! Instead of an 8 x 8 dish, I used a 9 x 13 dish. I spread the chocolate about 3/4 of the dish and used the aluminum foil as the “wall”. A thinner thickness makes it easier to cut. I lightly sprayed the cookie cutter before cutting, and sprayed it after every few cuts.
Hot chocolate on a stick would make a great gift for teachers… neighbors… anyone really! Create a mix of this recipe and the Spiced White Hot Chocolate. Throw in a cute mug and some garnishments too!
I hope you enjoyed today’s recipe!