I’m honored to be part of this year’s McCormick Everyday Bakers. Today I’m sharing another favorite flavorful recipe.
A few weeks ago, our move was just around the corner. I knew I had to get ahead of myself with no access to a workable kitchen and wanted to make a little early Christmas present for Logan’s coworkers. The answer was Hot Chocolate on a Stick.
Just by coincidence, when I was attending Mixed Conference with McCormick, they served Hot Chocolate on a Stick at one of the parties! Great minds think alike, I do believe.
It’s such a sweet gift and can really create an instant warm, holiday sensation. The person receiving this gift will simply need to heat up a glass of milk and stir the Hot Chocolate on a Stick in until combined.
It’s probably the best cup of hot chocolate I’ve ever tasted.
Creamy and delicious.
I’ve heard numerous times from my family that their favorite Christmas gifts have been my edible gifts. One year I gave a homemade assortment of chocolate truffles. Another year an assortment of homemade biscotti. It’s so fun!
These hot chocolates on a stick would be such a great one for your family and friends this year!
To make them extra special, place them in a food safe cellophane bag, wrap them with ribbon and slap on a pretty label!
I purchased these kraft brown round labels and used the label creator on Avery’s website to make them! So easy.
Enjoy these homemade edible gifts!
More edible gift ideas:
- Fudge Cookie Cutters
- Cookie Pops
- Snowflake Chocolate Spoons
- Spicy Nuts
- Cookie Mix in a Jar
- Peppermint White Hot Chocolate on a Stick
- Homemade Vanilla Extract
- Eggnog Truffles
- White Chocolate Kissed Gingerbread Cookies
Hot Chocolate on a Stick
adapted from McCormick
- 1 (14 ounce) can low-fat sweetened condensed milk
- 1/2 cup whipping cream
- 1 lb semi-sweet baking chocolate, chopped
- 8 ounces milk chocolate, chopped
- 1 tablespoon McCormick Vanilla Extract
- 18 jumbo marshmallows, cut in half
- 36 lollipop sticks
- Cover a 9 inch pan with parchment paper. Spray with cooking oil.
- In a sauce pan over medium heat, bring the sweetened condensed milk and heavy cream just to boiling, stirring constantly with a whisk.
- Remove from the heat and pour the semi-sweet and milk chocolate pieces into the hot milk mixture. Allow to sit for 1 minute before stirring together until completely combined. Stir in the vanilla extract.
- Pour into the prepared pan and refrigerate for at least 4 hours or until firm. Cut into 36 squares.
- Thread marshmallow pieces on the lollipop sticks, followed by the chocolate squares.
- To package, place in plastic wrap or food-safe cellophane wrapper. This may be done 2 days ahead of time.
- To serve, stir the stick in a 8 ounces of hot milk.
Note: the chocolate can be made ahead of time and tightly covered in the fridge for up to two weeks before placing on a stick.