Remember our epic Vanilla-Rose Water Cupcakes crafted by star baker Heather Baird of SprinkleBakes? We know — how could you forget? She’s returned to share another one of her stellar sweet treats and this one’s got ‘holiday’ sprinkled all over it.
“When chilly weather arrives, we’re all inclined to look for something warming — fuzzy socks, flannel pajamas, and that all important winter weather staple, hot chocolate!” says Heather.
“Fragrant cinnamon and clove add extra warmth to this recipe, and its single serving portions make for perfect party favors! Just be sure to package them in festive cellophane bags with instructions, so friends know to dissolve 1 hot chocolate stick in 6 oz. hot milk. I used biodegradable wooden spoons, but you could use lollipop sticks, wooden craft sticks, or even fancy dessert spoons.”
Spiced Hot Chocolate on a Stick
By Heather Baird, SprinkleBakes.com
Serves 8
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)
1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. Package in cellophane bags for gift-giving or display on a fancy platter on your holiday treat table!
Thanks, Heather!
3 loves 
I love Holiday Baking! Today I’m making Orange Chocolate Truffles!
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That sweet Heather is so darn smart… love these, Heather!!
great idea. they also look great
These look amazing!!! Was wondering what type of chocolate was used: semisweet, dark, milk? Thanks for the great idea and recipe!
Hi Sofia, I used Valhrona dark chocolate. I really love dark chocolate with a little spice, but milk or semisweet would work also. Just depends on your preference. xo
Fab! As always!
These look wonderfully delicious. I am definitely going to make some to share. Or not
what a great idea. Love love love it
This looks so yummy!
Where did you find those adorable wooden spoons??
Hi, Angie!
Just chiming in on Heather’s behalf: you should be able to pick them up at your local craft store, or online.
Michaels craft store carries them (perhaps labeled as mini ice cream spoons) next to the wooden popsicle sticks…or there are lots of vendors on Etsy that have them. Just search bamboo spoon or wooden spoon.
Heather, you’re so great!
This was not as easy as I was led to believe. The chocopocalypse has begun. Prepare these tasty treats at your own risk.
These were really fun to make and tasted SO good! The quality of the chocolate is key. Note: cheap Hersheys bars will not work! I got two batches (16 total) out of a box of E. Guittard semisweet chocolate wafers.