Can I use a different hot cocoa mix flavor?

Yes. The recipe specifically suggests The Spice House Hazelnut Hot Cocoa Mix, The Spice House Salted Caramel Hot Cocoa, or The Spice House Cocoa Masala, Indian-Spiced Cocoa as substitutes for the original hot cocoa mix.

Do I need a popsicle mold?

No. A popsicle mold works best, but small paper cups with popsicle sticks are also listed in the instructions.

How do I keep the pudding from forming a skin while it cools?

Refrigerate it in a shallow dish and whisk it occasionally as it cools. That helps prevent a skin from forming on top.

Can I add mix-ins to these ice pops?

Yes. The article suggests chopped nuts, sprinkles, candy bar pieces, chipotle pepper, sea salt, or cinnamon.

How long do they need to freeze?

Freeze them until solid; the article gives a range of about 1 to 2 hours, though larger molds may take longer.

Can I make this ahead of time?

Yes. These are a good make-ahead dessert because the pudding base can be chilled first, then frozen in molds until solid.

Recipes

Hot Cocoa Ice Pops

Name: Hot Cocoa Ice Pops
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: 4 ice pops
Cuisine: North American
Ingredients: 2 cups whole milk; 1/8 cup granulated sugar; 2 large egg yolks; 2 tablespoons cornstarch; 1/2 cup The Spice House Hot Cocoa Mix; Optional - Substitute The Spice House Hazelnut Hot Cocoa Mix; Optional - Substitute The Spice House Salted Caramel Hot Cocoa; Optional - Substitute The Spice House Cocoa Masala, Indian-Spiced Cocoa

A deliciously cool way to use hot cocoa mix during the summer. These chocolate pudding ice pops are tasty and customizable. Try adding chopped up nuts, sprinkles, or pieces of candy bars. You can also try this recipe with our other types of hot cocoa mix, like hazelnut or salted caramel. Go for something adventurous, like adding chipotle pepper, sea salt, or cinnamon.

Recipe by Geoff Marshall

Yield: 4 ice pops

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Classic Hot Cocoa

$13.99

Ingredients

whole milk 2 cups
granulated sugar 1/8 cup
large egg yolks 2
cornstarch 2 tablespoons
Hot Cocoa Mix 1/2 cup
Hazelnut Hot Cocoa Mix Optional - Substitute
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Salted Caramel Hot Cocoa Optional - Substitute
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Cocoa Masala, Indian-Spiced Cocoa Optional - Substitute
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Preparation Instructions:

1. In a large saucepan, combine cocoa mix, sugar, and cornstarch. Slowly add ½ cup of milk and whisk into a thick paste. Whisk in egg yolks thoroughly, then slowly add remaining milk and whisk until the chocolate paste has dissolved into the milk.

2. Turn heat on medium and stir/whisk constantly, cooking until thickened into a nice pudding consistency. Do not let the edges of pudding burn.

3. Pour into a shallow dish and place in refrigerator to cool, removing and whisking every so often to prevent a skin from forming on the top.

4. Pour into a popsicle mold or small paper cups with popsicle sticks. Freeze until solid. (1-2 hours)

More About This Recipe

This pudding recipe is slightly thinner than traditional pudding, because it will be frozen.

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Classic Hot Cocoa

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