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Hot Chocolate on a Stick

close up shot of Hot Chocolate on a stick decorated with white chocolate being dipped into a coffee cup of hot chocolate
This quick and easy DIY hot chocolate on a stick is a warm, rich, and creamy sweet treat to share with loved ones this holiday season. With only five ingredients, they are simple to make but offer an irresistible, festive flavor.
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Table of Contents
  1. HOT CHOCOLATE ON A STICK INGREDIENTS
  2. HOW TO MAKE THIS HOT CHOCOLATE ON A STICK RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Rich and creamy, this delicious homemade DIY hot chocolate on a stick is the perfect sweet treat to enjoy this holiday season. Made with only five ingredients, you can enjoy a creamy hot chocolate on a cold day, plus it’s also the perfect holiday gift idea to share with others.

Homemade gifts are a great way to treat friends and family during the holiday season. Try our easy recipes for our other fun edible gift ideas including peppermint bark and snowmen truffles.

HOT CHOCOLATE ON A STICK INGREDIENTS

You’ll need:

  • ½ cup heavy cream
  • 14-ounce can sweetened condensed milk
  • 3 cups semi-sweet chocolate chips
  • 4 ounces unsweetened chocolate, chopped

SUBSTITUTIONS AND ADDITIONS

TOPPINGS: These decadent, irresistible homemade treats offer room for a lot of flexibility to add your favorite toppings. We used chopped peppermint sticks, candy canes, sprinkles, and mini marshmallows.

EXTRACT: You could also use 2-3 drops of peppermint, orange, raspberry, or vanilla extract to flavor your chocolate.

DRIZZLE: You could drizzle with white chocolate, caramel, or sprinkle a little bit of sea salt.

CHOCOLATE: If you prefer dark chocolate or milk chocolate, you can substitute it for semi-sweet.

STICKS: We used popsicle sticks but you can also use lollipop sticks, cake pop sticks, or wooden sticks. They are all easy to find in local craft stores.

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HOW TO MAKE THIS HOT CHOCOLATE ON A STICK RECIPE

PRO TIP:

Make sure your molds are very clean, wipe with a paper towel to be sure; otherwise, you may run into trouble popping the hot chocolate cubes out.

STEP ONE: Place your silicone mold on a small cookie sheet.

PRO TIP:

You can also use an ice cube tray if you don’t have a silicone mold. If you don’t have silicone molds or ice trays you can pour the chocolate into a foil-lined 8×8 pan. Chill until firm. Then cut into squares and insert popsicle sticks or lollipop sticks.

STEP TWO: In a medium saucepan combine the heavy cream and sweetened condensed milk. Over medium heat stir until cream and milk are hot but not boiling.

STEP THREE: Add the chocolate chips and unsweetened chocolate and remove from heat. Let the pan sit for about 10 minutes to allow the chocolate to melt.

STEP FOUR: Stir or whisk melted chocolate until creamy.

STEP FIVE: Add chocolate mixture to a piping bag or plastic storage bag and snip off the end. Pipe into silicone molds or ice cube trays.

PRO TIP:

Lift the silicone baking pan a few inches and drop once or twice (or shake) to get the chocolate to level out.

STEP SIX: Add the popsicle stick or lollipop stick to the center of each square.

STEP SEVEN: Add desired topping to each pressing topping down gently into chocolate.

STEP EIGHT: Refrigerate until solid at least 3 hours or overnight.

PRO TIP:

Check on the hot chocolate sticks while they are chilling to be sure that the sticks are staying centered and upright in the chocolate blocks.

HOW TO SERVE

You can use one stick for every ½ cup of milk. I typically use two sticks for my favorite large mug because I love it extra rich and chocolatey.

Heat your choice of milk (I love whole milk) on the stove or in the microwave, then pop your hot chocolate on a stick into your cup of hot milk and stir as it melts. Top your creamy mug of hot chocolate with whipped cream to make it extra special.

You could also wrap this delicious hot chocolate treat in little cellophane bags tied with ribbon for gifting. Add a darling mug for a complete gift! You can also use a stamping kit to stamp the popsicle sticks like we did! I think it’s a festive, fun extra touch.

STORAGE

ON THE COUNTER: You can keep them in an airtight container on the counter at room temperature to enjoy. I find they keep best when you wrap them each individually in plastic wrap before storing them in a container

Luscious and smooth, this rich homemade DIY treat is the perfect drink to indulge in this time of year. Plus hot cocoa on a stick is the perfect gift for gift giving at Christmas.

FREQUENTLY ASKED QUESTIONS

How many should I use for a mug of hot chocolate?

Each stick is best made with about ½ cup of milk. If you are using a larger mug, consider using two sticks of chocolate for the creamiest drink.

Could I make these in a mini muffin pan?

A mini muffin pan would work fine if you don’t have a silicone mold. You’ll end up with round chocolates but they will still be extra cute.

How do I store hot chocolate on a stick?

You can store them on the counter in an airtight container.

MORE RECIPES YOU’LL LOVE

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close up shot of Hot Chocolate on a stick decorated with white chocolate being dipped into a coffee cup of hot chocolate

Hot Chocolate on a Stick

5 from 1 vote
This quick and easy DIY hot chocolate on a stick is a warm, rich, and creamy sweet treat to share with loved ones this holiday season. With only five ingredients, they are simple to make but offer an irresistible, festive flavor.
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings 30

Ingredients
  

  • ½ cup heavy cream
  • 14 ounces sweetened condensed milk
  • 3 cups semi-sweet chocolate chips
  • 4 ounces unsweetened chocolate chopped

Instructions
 

  • Place your silicone mold on a small cookie sheet.
  • In a medium saucepan combine the heavy cream and sweetened condensed milk. Over medium heat stir until cream and milk are hot but not boiling.
  • Add the chocolate chips and unsweetened chocolate and remove from heat. Let the pan sit for about 10 minutes to allow the chocolate to melt.
  • Stir or whisk melted chocolate until creamy.
  • Add chocolate to a piping bag or plastic storage bag and snip off the end. Pipe into silicone molds or ice cube trays.
  • Add the popsicle stick or lollipop stick to the center of each square.
  • Add desired topping to each pressing topping down gently into chocolate.
  • Refrigerate until solid at least 3 hours or overnight.

Video

Notes

TIP: Make sure your molds are very clean, wipe with a paper towel to be sure; otherwise, you may run into trouble popping the hot chocolate cubes out.
TIP: You can also use an ice cube tray if you don’t have a silicone mold. If you don’t have silicone molds or ice trays you can pour the chocolate into a foil-lined 8×8 pan. Chill until firm. Then cut into squares and insert popsicle sticks or lollipop sticks.
TIP: Lift the silicone baking pan a few inches and drop once or twice (or shake) to get the chocolate to level out.
TIP: Check on the hot chocolate sticks while they are chilling to be sure that the sticks are staying centered and upright in the chocolate blocks.

Nutrition

Calories: 179kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 11mg | Sodium: 21mg | Potassium: 185mg | Fiber: 2g | Sugar: 14g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
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  1. Julia says

    Could these just be eaten as a chocolate treat? My silly grands don’t care for ho5 chocolate! Haaaaaa. These are toooo cute to not have on the dessert table πŸ™‚

    • Shawna MacKays says

      I’m wondering if I make them in regular size muffin tins if I would just need one for a cup of hot chocolate?
      Thanks

  2. Janel O'Hara says

    I tried these in the molds like you show. They would not come out clean, the bottom stuck to the molds. Any suggestions to fix that?

    • Layne Kangas says

      Several things can factor in. The mold needs to be really clean, you might to even wipe it out with a paper towel to make sure there isn’t residual water/minserals. The mold might have been too warm when you were trying to remove it? As a last resort for sticking issues, you could put the mold with the chocolate in the freezer for a bit, and then that might make it easier to release.

  3. HEATHER Dawn WALTER says

    this makes 30 servings? I don’t have a mold, but I was going to use an 8×8 pan. OR is it 15 mugs of cocoa per pan (2 small squares or just one big square) like the photo shows 15? I might be overthinking this πŸ˜€

    • Layne Kangas says

      We used silicone molds with 15 squares. You can use one or two squares per mug, depending on how strong you want the chocolate flavor. I haven’t tried using an 8×8 pan so I’m not sure how it would work!

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