Hot Chocolate Sticks Recipe

Koti Beth Designs
by Koti Beth Designs
25 sticks
1 hr 15 min

Hot chocolate bombs are adorable, but you'll need a special mold. These hot chocolate sticks are easier to make.

These don't have a hot cocoa powder in them, so you'll need a few more ingredients. They are still very easy to make!

Just pour warm milk over them, stir, and enjoy a delicious cup of hot chocolate. Unlike hot chocolate bombs, you do need to use milk for these hot cocoa sticks.

You can add different toppings to them before they set up. I used cookie sprinkles, mini marshmallows, and crushed peppermint. I left two rows empty for plain chocolate.

These make great gifts or set them out for a party. I used an 8x8 Wilton pan, but you can also use a silicone mini muffin pan to make these. I used reusable cake pop sticks. They are dishwasher safe and can be reused, but they are inexpensive and it's okay if a few get tossed on accident.

Hot Chocolate Sticks Recipe
Recipe details
  • 25  sticks
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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  • 1/2 cup heavy whipping cream
  • 14 ounces sweetened condensed milk
  • 18 ounces milk chocolate chips
  • 4 ounce unsweetened chocolate

In a medium sized sauce pan, combine the heavy cream and sweetened condensed milk. Stir while heating over medium heat until hot but not boiling.
Add the chocolate chips and chopped unsweetened chocolate. Remove the pan from heat and let sit for 10 minutes.
Line an 8x8 pan with foil.
Stir the chocolate mixture. Pour it into the prepared pan. Add toppings. You may need to gently press them down to make sure they will stick when the chocolate cools. Place in the fridge for 2 to 3 hours.
Cut into 25 equal sized pieces. Add sticks.
Heat 8 ounces of milk. Stir in the chocolate for a delicious cup of hot chocolate.
Koti Beth Designs
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  • Punky Punky on Dec 02, 2020

    This is a fantastic idea to allow your child to “make” their own hot cocoa, with a little help, of course. How do you store them?

    • Debbie Ella Debbie Ella on Dec 04, 2020

      I found this recipe on "Store in an airtight container for up to a week at room temperature, two weeks in the refrigerator or up to a month in the freezer."

  • Pam Pam on Dec 04, 2020

    Storage ideas?

    • See 1 previous
    • Pam Pam on Dec 05, 2020

      Thank u!