Cinco de Mayo Mexican Hot Chocolate Sticks
May 3, 2016 //
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Celebrate Cinco de Mayo with Mexican Hot Chocolate Sticks delightfully spiced with cinnamon and cayenne.
Our St. Patrick’s Day White Hot Chocolate Sticks were such a hit last year that I just knew I wanted to make variations for all seasons. I’m the odd child that enjoys drinking hot chocolate year round regardless of the weather. Much like my mother who craves ice cream when it is freezing outside, I’ll wind down with a piping hot mug of hot chocolate even in the middle of a stifling Texas summer.
Silicone ice cube trays are perfect for molding hot chocolate sticks as the sides can easily be pulled away to assist in un-molding. As fun and festive as paper straws are, they won’t hold up to the un-molding process or being stirred in hot milk. Stick with wooden or plastic sticks and spoons. Gold is always a festive choice, but an assortment of brightly colored plastic spoons would also be perfect for your next fiesta.
I love the creaminess of the mini marshmallow bits when they dissolve, but you could also top these with red, white, and green jimmies or sprinkles to add to the Cinco de Mayo theme. If giving these as fun gifts or party favors, drop each stick into a cellophane bag and tie with coordinating ribbon and a small tag indicating the directions for serving is always a nice touch. Don’t let warmer weather steer you away from making these fun Mexican Hot Chocolate Sticks and enjoying a feliz Cinco de Mayo!
Mexican Hot Chocolate Sticks
- 8 ounces premium milk chocolate, chopped
- 3 tablespoons confectioners sugar, sifted
- 1 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper