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Author Notes: Even though Christmas is drawing closer and the weather is turning colder every day, I still crave ice cream. I know I should be baking cookies, pies, and gingerbread but instead I've been experimenting with other things.
This is the time of year that I indulge in Mexican hot chocolate, so I figured why not turn this treat into a different dessert? I decided to use Mexican chocolate and ancho chili powder for a new twist on the standard chocolate ice pop. These paletas are lightly spiced with cinnamon and dusted with extra chili powder for a supremely delicious treat that is full of seasonal flavor but still satisfies my need for ice cream. —thehungrytexan
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 5-6 ounces mexican chocolate, chopped
- 1 cinnamon stick
- 1 teaspoon ancho chili powder
- Bring the heavy cream and milk to a low simmer. Add the cinnamon stick and chocolate and stir until melted, about 5 minutes.
- Taste for sweetness. Depending on the variety of chocolate you use it may need a little sugar or none at all. I used Ibarra brand which was plenty sweet for my tastes.
- Remove from the heat and allow to cool slightly. Add the ancho chili powder and mix well.
- Cool to room temperature and pour into molds. Cover the mold tightly with plastic wrap. Cut a small slit in the wrap over each ice pop and insert a cinnamon stick.
- Chill overnight in the freezer. Unmold by running under water briefly then gently sliding the paletas out. Dust each with ancho chili powder on both sides.
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