Ho Ho Hot Cocoa

There is no reason hot chocolate needs to be on stick.

Except that it’s awesome that you can put hot chocolate on a stick.

Santa will be so grateful for the custom hot cocoa.

He might even get you that Macbook you’ve been eyeing.

Even though you need new carpeting.

And the bathroom needs to be updated.

And the gas bill hasn’t been paid in three months.

And the car needs new tires.

This hot chocolate is so good Santa might forget that

it was three days before you noticed the dog vomited on the carpet,

or that you secretly pulled up the bathroom tile and blamed it on water damage,

that the gas bill didn’t get paid because Reebok had a sale on your favorite running shoes,

and the car needs new tires because you speed excessively and then break quickly.

Good thing we’re talking about you and not me.

I might be a little worried that Santa would be pissed.

You better hope Santa is not beyond blatant acts of bribery.

Simmer heavy whipping cream and sweetened condensed milk.

Turn heat off and add chocolate chips.

Stir and return to low heat to melt chocolate completely.

Pour mixture into mini muffin tin.

Pour any remaining mixture into an 8 x 8 pan lined with parchment paper.

Tidbit: The original recipe calls for pouring all of the chocolate mixture into a baking dish, but we all know how much more fun things from a muffin tin are.

Allow to set up overnight.

Remove from pan.

Add a marshmallow to each hot cocoa round and insert lollipop stick or candy cane stick.

Put each stick into a treat bag and tie with pretty ribbon.

Write the instructions on a gift tag.

Put it in a festive tin.

This makes a great gift for bribing jolly, old elves  for friends and co-workers.

Or people who only eat food off of a stick.

Like kids.

Or husbands.

HOT COCOA ON A STICK

(Recipe adapted from King Arthur Flour)

1/2 cup heavy whipping cream

1 (14 oz) can sweetened condensed milk

3  3/4 cups semi-sweet chocolate chips

Simmer cream and condensed milk over low heat. Turn heat off and add chocolate, stirring to melt. Return to low heat to melt chocolate completely, if necessary.

Pour mixture into an 8 x 8 baking dish lined with parchment paper or into mini muffin tins.

Allow to set up for 12 hours or overnight.

Remove from muffin tin.

If using baking dish, cut into cubes.

Insert wooden stick or candy cane stick into each block.

Makes about 3 dozen.

Tidbit: If giving as a gift, remember to include instructions! Add one cube to 4-8 oz. heated milk.

Or forget the milk and just eat it.

Store in the refrigerator for about two weeks or in the freezer for about three months.

Note: Don’t worry about the gas bill. We promptly pay our bill on time every month.

At least, we will.

Starting tomorrow.

I better learn how to make candy cane vodka.

Santa’s hot cocoa is going to need it.

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