Spiced Hot Chocolate Paletas (Ice Pops)

Name: Spiced Hot Chocolate Paletas (Ice Pops)
Prep time: 5M
Total time: 385M
Yield: 10 Ice Pops
Ingredients: 1 can Coconut Milk; 1⅓ cups 2% milk; 2 tbsp. cocoa powder; ½ tsp. Ground Cinnamon; 1 Guajillo Chile; ¾ cup Sweetened Condensed Milk

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When the weather warms up and the craving for hot chocolate strikes, don’t sweat it … freeze it! Simply prepare classic Mexican hot chocolate, made with milk and cocoa powder spiced with cinnamon and chiles. Then, pour the spiced chocolate into ice pop molds and freeze until set. The result: delicious, refreshing Mexican “hot” chocolate paletas!

Total Time

385m

Prep Time:5m

Yields:10 Ice Pops

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Ingredients

1 can
(13.5 oz.)

GOYA® Coconut Milk

1⅓ cups

2% milk

2 tbsp.

cocoa powder

½ tsp.

GOYA® Ground Cinnamon

GOYA® Guajillo Chile, stemmed and seeded

¾ cup

GOYA® Sweetened Condensed Milk

Directions

Kitchen View

Ice Pops

Step 1

In small saucepan over medium heat, bring coconut milk, 2% milk, cocoa powder, cinnamon and chile to simmer, stirring to dissolve cocoa powder; strain to remove chile. Return milk mixture to saucepan and stir in sweetened condensed milk until well combined.

Step 2

Pour hot chocolate mixture into 10 (⅓ cup) ice pop molds. Freeze for 4-6 hours or until firm.

● To easily release pops from molds, dip in warm water before removing.
● Add 1 tsp. instant espresso powder or 1 oz. brewed espresso for intense flavor.
● Adjust the amount of chile to suit your spice level.

Products in this Recipe

Coconut Milk

Ground Cinnamon

Guajillo Chile

Sweetened Condensed Milk

● To easily release pops from molds, dip in warm water before removing. ● Add 1 tsp. instant espresso powder or 1 oz. brewed espresso for intense flavor. ● Adjust the amount of chile to suit your spice level.