These easy Mexican Chocolate Popsicles are rich, creamy, and a little spicy!
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!
Make sure you check out these other popsicle recipes!
Mexican Chocolate Popsicles
- 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 60-90 minutes, 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.
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