So, um. These were delicious!
And they made my lips tingle a little bit.
“Always fun when your body parts tingle.” <<< Seriously. That’s a quote from the 6YO. Granted, it was right after he’d been sitting on bent legs for a half hour and they fell asleep. But I think we can agree that this applies to many other things.
Oh, these popsicles. If the cayenne scares you, just leave it out. You’ll still have a really good frozen chocolate treat!
Mexican Chocolate Pops
Prep time: 15 minutes
Freeze time: 6 hours
• 3/4 cup semi-sweet mini chocolate chips
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/8-1/4 teaspoon cayenne pepper
• 2 cups half-n-half
Put the chocolate, brown sugar, cinnamon, and cayenne in a heat-proof medium bowl.
In a small saucepan, bring the half-n-half to a simmer over medium heat. Pour over the chocolate and whisk until melted and the mixture is well combined.
Carefully pour the liquid mixture into popsicle molds.
Freeze for 1 hour, place sticks in the molds, and continue to freeze for at least 5 hours.
To remove pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Note: this popsicle recipe was created using a standard bar-shaped mold, each holding about 1/3 cup. If you are using a different mold, you might need to adjust the ingredients.
(slightly adapted from Perfect Pops)