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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, it’s also the perfect Christmas gift idea to share with others.
PLUS: Crockpot Peppermint Hot Chocolate | Microwave Fudge
Ingredients for Hot Chocolate on a Stick
- ½ cup heavy cream
- 14 ounce sweetened condensed milk
- 3 cups semi-sweet chocolate chips
- 4 ounces unsweetened chocolate, chopped
toppings
These decadent, irresistible homemade treats offer room for a lot of variety.
We used chopped peppermint sticks, sprinkles, and mini marshmallows.
You could also use drops of peppermint, orange, or raspberry extract to flavor your chocolate.
You could also drizzle with white chocolate or caramel or add a sprinkle of sea salt.
We used popsicle sticks but you can also use lollipop/cake pop sticks or wooden sticks. Both are easy to find in local craft stores.
BONUS: You can use a stamping kit to stamp the popsicle sticks like we did! I think it’s a festive, fun extra touch.
How to Make Hot Chocolate on a Stick
START: Place your silicone mold on a small cookie sheet.
STEP ONE: 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 TWO: 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 THREE: Stir or whisk melted chocolate until creamy.
STEP FOUR: Add chocolate 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 FIVE: Add the popsicle stick or lollipop stick to the center of each square.
STEP SIX: Add desired topping to each pressing topping down gently into chocolate.
FINALLY: 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.
Alternate Method
If you don’t have silicone molds or ice cube 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.
How to Use Hot Chocolate on a Stick
You can use one stick for every 1/2 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 in and stir as it melts.
Storing Hot Chocolate on a Stick
You can keep in an airtight container on the counter to enjoy. I find they keep best when you wrap them each individually in plastic wrap before storing in a container.
You could also wrap in little cellophane bags tied with ribbon for gifting. Add a darling mug for a complete gift!
FUDGE: Oreo Fudge | Chocolate Fudge | Peanut Butter Fudge
COOKIES: Christmas Pinwheel Cookies | Peanut Butter Balls | Cinnamon Roll Cookies
Luscious and smooth, this rich homemade DIY treat is the perfect drink to indulge in this holiday season. Plus hot chocolate on a stick is perfect for gift giving at Christmas.
Hot Chocolate on a Stick
Ingredients
- ½ cup heavy cream
- 14 ounce 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.
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