Spiced Hot Chocolate on a Stick by SprinkleBakes

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!

About Laura

With a passion for events, interviews, and her pet aloe plants, Laura strives to live in a world where writing poetry evokes celebrity status. When she's not planning her apartment's next face-lift, she's either befriending strangers or admiring maps. She has an MFA in Creative Writing, is a member of ModCloth's Charitable Giving Committee, and is an avid appreciator of funky hairstyles and too-hot sauces.

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  1. Rachel Lauren 12/06/2012 at 8:29 am #

    I love Holiday Baking! Today I’m making Orange Chocolate Truffles!

  2. inkatrinaskitchen 12/06/2012 at 9:13 am #

    That sweet Heather is so darn smart… love these, Heather!!

  3. maria mendoza 12/06/2012 at 9:15 am #

    great idea. they also look great

  4. Sofia 12/06/2012 at 7:04 pm #

    These look amazing!!! Was wondering what type of chocolate was used: semisweet, dark, milk? Thanks for the great idea and recipe!

    • Heather_SprinkleBakes 12/09/2012 at 9:23 am #

      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

  5. tara*lea 12/06/2012 at 8:18 pm #

    Fab! As always!

  6. Christine Hanson 12/06/2012 at 8:43 pm #

    These look wonderfully delicious. I am definitely going to make some to share. Or not

  7. Dixya @ Food, Pleasure and Health 12/07/2012 at 9:40 am #

    what a great idea. Love love love it

  8. Kat 12/07/2012 at 4:36 pm #

    This looks so yummy!

  9. Angie 12/08/2012 at 7:34 am #

    Where did you find those adorable wooden spoons??

    • Laura (ModCloth) 12/11/2012 at 3:59 pm #

      Hi, Angie!

      Just chiming in on Heather’s behalf: you should be able to pick them up at your local craft store, or online.

    • Lisa Frank 01/17/2013 at 9:08 pm #

      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.

  10. Josie 12/12/2012 at 6:42 pm #

    Heather, you’re so great!

  11. Blythe 12/22/2012 at 4:33 pm #

    This was not as easy as I was led to believe. The chocopocalypse has begun. Prepare these tasty treats at your own risk.

  12. Allison 12/24/2012 at 8:23 am #

    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.

  13. Wayne 07/14/2013 at 8:25 pm #

    WOW…just WOW… Not cheap to make, I spent $25 on ingredients (double batch) and got 12 out of it in slightly larger moulds… I wonder how the local cafe can sell hot choccy made this way for $4 seeing as each of my sticks cost around $2 to make…

  14. Devi 12/16/2014 at 8:47 am #

    The flavor is amazing! Only thing- I managed to get all the dry ingredients incorporated into the chocolate (1/2 Guittard, 1/2 Ghirardelli) but the concoction was so chalky that I couldn’t pipe the mixture. I was hoping to give these as gifts so I just spooned it into my mini muffin pan and tried to press them into a reasonable shape. I really like this recipe so I was hoping someone could tell me what went wrong so I can try again in the future?

  15. Lyne 11/07/2018 at 8:04 am #

    Hi ?
    I would like to know if it’s possible to use honey rather than confectionary sugar? I know that chocolat will not to be as firm when it goes cold, but I think if it has the consistency of a firm fudge it could work, what do you think?

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