Warm up this winter with Spiked Hot Chocolate on a Stick! Mini pipettes hold the liqueur of your choice for a tongue-tingling mug of cocoa.
I’ve made ‘hot chocolate on a stick‘ for seven consecutive years at Christmastime. Winter just isn’t the same without it now! I usually start making batches in December. One or two batches are assigned for stocking stuffers and other batches aren’t for giveaway at all. They’re made for our enjoyment throughout chilly winter months.
There have been many iterations of this treat over the years. I made a spicy batch the time ModCloth invited me to guest post on their blog. Another time I created a strawberry version for Betty Crocker. I think this spiked version may be the best yet!
To make the spiked version I used flavor injector pipettes. The ball pipettes I used can be ordered here. There are several other good sources for these types of pipettes such as the small size available here on Etsy.
Once you have your pipettes, fill them with shelf stable liquor. Shelf stable means anything that can be stored in the pantry at room temperature rather than being refrigerated. I filled my pipettes with creme de cocoa and bourbon. After the pipettes are filled, then ends are dipped in chocolate to create an air-tight cap. This seals the end preventing the alcohol from evaporating. Pop the dipped pipettes in the refrigerator so the chocolate hardens while you prepare the cocoa.
Mix it up!
The hot chocolate batter will be very thick. It’s a mixture of melted chocolate, powdered sugar and unsweet cocoa powder. It’s best to use bar or block high quality chocolate for this recipe. Look at the ingredients labels to be sure the chocolate contains real cocoa butter. I usually pick up block chocolate at my local specialty market, but I’ve also used Trader Joe’s Pound Plus dark chocolate with good results. It’s also convenient because you need 1 pound of chocolate for this recipe.
You can spoon the cocoa batter into disposable paper cups, ice cube trays, disposable mini loaf pans – whatever suits your fancy. Or use a silicone mold as I did. Place the pipettes and a spoon (or birchware fork from Sucre Shop, as I have) into the cocoa upright and chill until firm.
At the last minute I decided to sprinkle on some Swedish pearl sugar. I really love the snowy effect it gave the cocoa blocks. Adds a little sweetness, too!
While dissolving the cocoa blocks in hot milk, the pipette will release and you can squeeze the creme de cocoa (or other liquor) into the hot chocolate. Pretty neat, eh?
I’ve already wrapped up quite a few of these for stocking stuffers. I can’t wait to share them with my friends. These can be made without the pipettes, of course, and I usually make a batch that can be enjoyed by little folks – kids love these! If you’re looking to treat the gourmand in your life, consider making a batch of smoked tea marshmallows to gift with these.
Be sure to store them at room temperature in a cool dry place (out of direct sunlight) and they will keep for several weeks.
I suppose the only thing important thing left to say is – Cheers!
Spiked Hot Chocolate on a Stick
- 8 small paper or plastic cups or an 8 cavity (4 oz. capacity) silicone mold
- 8 wooden spoons lollipop sticks, or wooden craft sticks
- 8 small flavor injector pipettes volumes will vary, I used 6 ml pipettes
- Your choice of shelf-stable liquors about 1/2 cup
- 1 oz. chocolate chips melted
- 1 lb dark chocolate chopped evenly (Valrhona, Trader Joe’s Pound Plus and Callebaut are all good choices)
- 1/2 cup natural cocoa powder sifted
- 1 cup confectioners’ sugar sifted
- Swedish pearl sugar for sprinkling
- Microwave version: Place chopped chocolate in a microwave-safe bowl. Melt at 30 second increments at 100% power, stirring well between heating until chocolate is melted and smooth.
- Stove top version: Place chopped chocolate in a heat-proof bowl. Simmer a pot of water filled 1/3 full and place bowl over water. Stir until chocolate is almost completely melted, with just a few lumps remaining. Remove bowl from simmering pot and wipe the bottom of the bowl with a dish cloth to avoid getting water in the chocolate. Continue to stir until chocolate has melted completely.
- Stir in cocoa powder and confectioners’ sugar. The mixture will be very thick and it may take a few minutes to thoroughly incorporate the ingredients.
- Divide the mixture between 8 cups/cavities. This should be a little over 3 ounces of batter per container. You can also divide the mix into smaller 2 ounce servings (yielding about 12 servings), if desired.
- Give each cup or mold a tap or two on the kitchen counter to remove air bubbles and to level the mixture. Place a ‘stick’ upright into each cup. Place a pipette into the mixture upright beside the stick – don’t push it all the way to the bottom! Hitting the bottom of the mold with the end of the pipette could break the chocolate seal. Sprinkle the tops with Swedish pearl sugar, if desired.
- Place cups in the refrigerator for 5-10 minutes, or until chocolate has hardened. If using paper or plastic cups, remove hardened chocolate by snipping the side of the cup with a pair of scissors, and peeling it away from the chocolate. If using a silicone mold, push the cocoa blocks out from the bottom-up.
- Package in cellophane bags for gift-giving or display on a fancy platter on your holiday treat table.
Attach a note with prep directions:
- For 3.5 oz. blocks, dissolve in 1 1/2 cups milk, for richer hot chocolate, use 1/2 cup heavy cream and 1 cup whole milk.
- For 2 oz. blocks, dissolve in 1 cup whole milk, for richer hot chocolate, use 1/4 cup heavy cream and 3/4 cup whole milk.