Hey Y’all, I’m back! Sorry for the extended break — it’s almost frightening how easy it was to break a habit over six months in the making and to keep putting off new posts.
But I’m back now, with a fun treat:
I’ve actually had this ice pop planned for a very long time. I’ve never had Mexican hot chocolate before, but I’ve heard it’s great. So I picked up this Abuelita mix back in July. It comes as disks of chocolate that you melt together with milk. I did that this morning (1/4 disk per cup of milk), and then chilled some to use for my ice pops.
These pops were delicious. Since I used regular milk (rather than half & half), their texture was icier than I usually like, but the flavor was great. Although the ingredients list on the package cites only “natural flavors” and no specific spices, there’s definitely some cinnamon in there. The flavor is warm without being overpowering. They’re a nice change of pace from my usual chocolate ice pop recipe.
ourdailypop 
Comments on: "Day 232 — Mexican Hot Chocolate Ice Pops" (3)
Welcome back!
Welcome back and since you have been gone for awhile, I want to ask a question you can make an icepop out of a tulsi herb? I already got a recipe on how to make a tea out of basil leaves which is somewhat the same with this one from mercola at http://organicindia.mercola.com/tulsi-tea.aspx but I hope I can have more recipe and different concepts because I have lot of this one on my garden.
I think I made a Tulsi ice pop back in July, but it was with a premade tea bag.
I’d probably steep the herb in some hot water for 5-10 minutes, then sweeten the resulting tea with a little more sugar/honey than you’d naturally use, chill it, then put it in the Zoku. That’s what I do when I make tea from the lemon balm in my garden.