Hot Chocolate in a Christmas mug.

Have you ever tried hot chocolate on a stick? I had this delicious hot chocolate for the first time in a small bed and breakfast in Brugge, Belgium a couple of years ago.

I’ve always thought that hot chocolate is coming from the powdered mix where you just add hot water, which, of course, is still good and convenient.

Then, I had tried this stick version of real chocolate melted in hot milk. It was so good that I would never wanted to go back to one of those packet kinds.

With rich and creamy chocolate flavor, it makes wonderful gift to anyone. Besides it is quite easy to make, and you can freeze them for later use. How perfect it is for the gift giving season!

How To Make Hot Chocolate On A Stick

 Ingredients for making hot chocolate on a stick.

Here are what you will need; heavy cream, bitter sweet chocolate unsweetened chocolate, sweet condensed milk and vanilla.

You will also need some sticks. I used lollipop sticks but Popsicle sticks works well, too.

A square baking pan lined with foil.

First, line 8″x8″ pan with foil and set aside.

A spatula stirring cream in a pot.

Combine cream and condensed milk in a pot and simmer over low heat until steaming.

Chocolate broken up into pieces.

Unveil your chocolates and break them into pieces. I had to bring one piece into my mouth…

Chocolate pieces added to hot cream in a pot.

Add chocolates to the pot, remove the pot from the heat and let them melt in the milk/cream mixture.

Chocolate melting in hot cream.

This only takes a few minutes.

A whisk stirring chocolate cream mixture.

Bring the pot to the heat again and start whisking the mixture vigorously.

A bottle of vanilla extract.

Add vanilla and continue to whisk.

Chocolate cream mixture whisking together.

Thick and shiny, the chocolate batter is ready to pour.

Chocolate mixture firming up in a prepared pan.

Pour in the foiled pan and let it set to firm up overnight or 3-4 hours in the fridge.

Tips on Cutting The Chocolate Block

A knife rinsing under cold runner water.

Rinse your knife under the hot water to warm up the blade.

Wiping out the knife blade with kitchen towel.

and wipe on the cloth to dry.
You need to repeat this on each cut for the smoother edges.

Cutting hard chocolate mixture with a knife.

Cut 5 or 6 on each row and columns,which makes 25 or 36 blocks.
Although I did cut mine 6 rows and 6 columns which made 36 pieces, I recommend to cut 5s to make 25 pieces. This will increase more rich and chocolaty flavor in your hot cocoa.

Crushing candy cane with a wooden hammer.

This is an optional. I crushed some candy canes to sprinkle on top of blocks.

Hot chocolate sticks on a sheet.

Insert sticks in your chocolate blocks and sprinkle some crushed candy canes to make festive look. You can store these on the room temperature for 1 week, 2 weeks in the fridge, and 1 month in the freezer.

A wrapped hot chocolate stick.

I put mine in the small cellophane bags for gift giving. It makes wonderful gift in a cold season.

To make hot chocolate with these blocks, heat a mug of milk, about 6 oz (3/4 cup), and add one stick and let it sit for a minute to soften, and stir to dissolve completely. Do not use water. It won’t taste right.

I turned up my air conditioner to high in my tropical living, and cuddle up myself in a quilt, just to enjoy a cup of this rich hot chocolate in my hand, ahhhhh.

Christmas is coming soon and I can feel the merry spirit. Have a Merry Christmas Everyone!

Two hot chocolate on a stick wrapped with ribbon decoration.
Hot chocolate on a stick

Hot Chocolate on a Stick

Real chocolate on a stick to make a cup of hot chocolate. Just put the stick in hot milk and you got a hot chocolate
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  • 1/2 cup 4 oz heavy cream
  • 14 oz can sweetened condensed milk, 1 1/4 cup
  • 18 oz 500g bitter sweet chocolate, break into pieces
  • 4 oz 100g unsweetened chocolate, break into pieces
  • 1 tsp vanilla
  • Lollipop sticks or Popsicle sticks
  • Crushed candy cane, cocoa powder, marshmallow for topping, optional


  • Line 8"x8" pan with foil and set aside.
  • Heat cream and condensed milk over low heat until steaming, remove from heat and add chocolates to melt.
  • After 10 minutes return chocolate to low heat and whisk until the mixture is thick and shiny. Add villa and stir well.
  • Pour the mixture over to the prepared pan and let it sit overnight in the roo temperature or in the fridge for 3-4 hours to firm up.
  • Take your chocolate out of pan on the cutting board. Heat your knife in the hot running water t and wipe out with dry cloth before each cut.
  • Cut into 5 rows and 5 columns to make 25 pieces. Insert the sticks in the center of each block.
  • Wrap in a plastic wrap or waxed paper to store. They can be stored for 1 week in the room temperature, 2 weeks in the refrigerator, and 1 month in the freezer.
  • To serve, heat 6 oz milk in a mug and add one stick. Let it sit 1 minute to soften, Stir vigorously to dissolve completely with a stick or a spoon. Enjoy!


Recipe adapted from King Arthur flour
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.