5 1/2 cups milk
1 cup sugar (I used rapadura)
6 Tablespoons cocoa powder
1/3 cup arrowroot powder (or cornstarch, I used arrowroot)
2 Tablespoons butter
2 teaspoons vanilla
Start out with a low heat on the stove and dissolve the sugar into milk, stirring or whisking until dissolved. Then add the cocoa powder and arrowroot. Increase your stove temperature to medium and stir with a spoon (to be sure it doesn't stick on the bottom- keep on stirring!) After several minutes the mixture will thicken and you can remove it from the heat. Stir in the butter and vanilla. Allow to cool slightly and then either refrigerate or freeze.
Last week I posted about Creamy Probiotic Popsicles and I suggested that if you don't have a popsicle mold that you use a muffin pan. So, this time I tried it. Did I mention this recipe makes a lot? Oh, yes it does! And do you see how pitiful my popsicle mold stock is (I only have 5 containers, it is supposed to be 6 but one went missing years ago when my daughter was a toddler...)
Hmm, well that picture looks a little messy. Certainly not going to win me any awards. But we did end up with mini popsicles!
Now, I am going to share with you my favorite way to enjoy these. See that ice cube tray up there? I also popped those out & put them in a ziploc in the freezer. The next day we had some coffee that did not get finished in the morning, so I put it in the fridge. Later that afternoon when I was ready for a snack, I pulled it out & threw together this awesome mocha smoothie!
1 cup cold coffee
3/4 cup milk
5 cubes of frozen chocolate pudding
small amount of stevia, honey, sugar, or maple syrup to taste
Combine all ingredients in blender until smooth. Pour into a tall glass & say yum! (Makes about 2 servings- so share, but only if you want to...)
This picture was taken when I made it using 1/2 cup milk and 1/4 cup homemade vanilla ice cream- oh yeah! Why not use all ice cream & make a mocha milkshake? Now we're talking!