- About this Recipe
- More Recipes like this
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!
Ingredients
1 can (13.5 oz.)
GOYA® Coconut Milk
1⅓ cups
2% milk
2 tbsp.
cocoa powder
½ tsp.
GOYA® Ground Cinnamon
1
GOYA® Chile Guajillo, stemmed and seeded
¾ cup
GOYA® Sweetened Condensed Milk
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
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.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It Works
● 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.
New from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Over 60 SummerRecipe Reviews
No Reviews Yet