A little change from the original frozen fudge pops recipe. Add a few spices for a completely different experience. The heat from the spicy pepper is cooled by the frozen sweetness of the fudge pop.
Have you tried Mexican hot chocolate? A bit of cayenne pepper, a generous dash of cinnamon, and a few other spices combine to add depth and a small jolt of heat to cut the rich flavor. It’s delicious.
I thought it would be fun to freeze those flavors for a more sophisticated fudge pop. I was right. These were different and wonderful.
Full disclosure: my kids HATED these fudgesicles. Baby Hippie lasted through about half the fudge pop, but Little Hippie rejected it as soon as the first wave of heat hit her taste buds. The version they tried was made with the full 1/4 tsp. of cayenne. In all honesty, I thought it was a little much, too. It tasted great, but I will make it with 1/8 tsp. in the future. The Hippie Husband thought this extra-spicy batch was perfect. To each his own.
If you want to knock some socks off at your next summer dinner party, whip up a batch of these popsicles.
Yield: 8 popsicles
- 2.5 cups milk
- 1/4 cup sugar
- 2 Tablespoons cocoa powder (use the good stuff)
- 2 T. cornstarch
- 1/2 tsp. espresso powder
- 3/4 tsp. cinnamon
- 1/8-1/4 tsp. cayenne pepper (to taste)
- 1/16 tsp. nutmeg
- 1/16 tsp. ground cloves
- 1 Tablespoon coconut oil
- 1/2 tsp. vanilla extract
- Combine the milk, sugar, cocoa powder, cornstarch, espresso powder, cinnamon, cloves, nutmeg, and cayenne in a medium pan.
- Cook over medium heat, stirring often, until mixture thickens.
- Remove from heat, and stir in vanilla and coconut oil.
- Cool for a bit, whisking often to prevent the milk solids from congealing.
- Pour into popsicle molds and freeze.