This absolutely amazing recipe is from The Modcloth Blog which is mostly a vintage fashion site, but they do also post some seriously delicious treats every now and again.
This recipe was a guest post on that blog by Heather Baird of Sprinkle Bakes who appears to be a confectionery goddess. Seriously, check her out.
Blending the rich taste of good chocolate with warm spices is a great idea for the winter season, and putting it all together in such a creative way is just pure genius.
I would love to receive these as gifts. They’re not only beautiful but so delicious that it’s hard to describe. Make these for your loved ones, or if you need to show yourself some love. You won’t be disappointed.
Spiced Hot Chocolate on a Stick
By Heather Baird, Sprinkle Bakes
Ingredients and Supplies
- 8 small paper or plastic cups
- 8 wooden spoons, lollipop sticks, or wooden craft sticks
- 8 oz. best-quality chocolate, chopped evenly (Valrhona, Scharffen Berger and Callebaut are all good choices)
- ¼ cup natural cocoa powder, sifted
- ½ cup confectioners’ sugar, sifted
- ¼ tsp. ground cloves
- ¼ tsp. ground Ginger
- ½ tsp. ground Cinnamon, plus extra for dusting
- Disposable piping bag or a zip-top bag with the corner snipped
- One or two grinds of black pepper
- Whole star anise and cinnamon sticks (optional)
- 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, confectioners’ sugar and spices. The mixture will be very thick and it may take a few minutes to thoroughly incorporate the ingredients.
- Transfer mixture to a piping bag or zip-top bag with the corner snipped. Pipe mixture evenly into the 8 cups (about 1 oz. per cup/cavity).
- Give each cup a tap or two on the kitchen counter to remove air bubbles.
- Place a ‘stick’ into each cup. The mixture should be thick enough for the stick to stand upright. Sprinkle with extra cinnamon, then decorate with pieces of star anise and cinnamon sticks 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.
- Package in cellophane bags for gift-giving or display on a fancy platter on your holiday treat table!
This article was pulled from The Modcloth Blog along with all of the photos. Check them out if you’re into vintage fashion.
The recipe was written by Heather Baird, of Sprinkle Bakes. Visit her site if you have a passion for desserts!