It's Sunday, and even though the forecast says the temps don't get out of the 50's this next week, last week's warm weather has me finally believing that winter is over.
It was a long one, folks. And yes, I know we northerners say that every year. But seriously, I feel like I've been burning candles in the dark for an eternity, trying to convince myself that when it's cold outside, it's cozy inside. Listen, I love hygge as much as the next cold person, but today, I am locking all my candles and throws and soft sweaters in a drawer, and then I'm going for a hike. Possibly in just my underwear.
Okay, maybe not my underwear. But only because I had poison ivy, just once, and I thought I was going to die.
Anyway, here's an easy recipe to celebrate warmer days. It does require some Black Dinah Drinking Chocolate mix, but you probably have that in your cupboard, and were just about to wonder if it'll keep until the fall. It will, but you once you make these popsicles, you'll want to order more, so that you can have these little ice cold nuggets on hand all summer.
Note: In the ingredients list, I specify our Classic Dark Drinking Chocolate. But the recipe will work with any of our flavors: Spiced Ancho, Dirty Chai, Matcha White Chocolate, and Indian Curry Milk Chocolate.
You'll need heat-proof popsicle moulds to complete this recipe.
- 3/4 cup Black Dinah Chocolatiers Classic Dark Drinking Chocolate mix
- 2-4 tablespoons honey
- 1 cup heavy cream
- 1 cup milk
- Place the Drinking Chocolate mix, honey (if using the Matcha White Chocolate, you can skip the honey), and 1 cup milk in a small sauce pan, stir together and heat until boiling. Whisk smooth. Whisk in the cream, making sure the mixture is homogenous.
- Remove from the heat and pour the mixture into popsicle moulds. Freeze overnight. You know what to do next.