Hot Chocolate on a Stick is an easy, fun way to make a rich, creamy mug of hot chocolate — and they make delightful edible gifts. I prepare these every holiday season and store extras in the fridge or freezer so we can enjoy a decadent cup while watching seasonal movies. They’re simple to make and easy to customize with your favorite toppings.
There’s nothing better on a chilly day than a warm mug of cocoa and a few cookies. These hot chocolate sticks are perfect for serving at home or packaging for gifts — once they set, wrap each stick in clear cellophane and tie with a ribbon. They’re popular with kids and adults alike.
You can easily adapt the recipe: semi-sweet chocolate provides a balanced sweetness for gifting, but you can also use milk or dark chocolate. Swap or add toppings to match your taste.
What’s in this Hot Chocolate on a Stick Recipe?
This recipe uses a handful of ingredients plus optional toppings. Exact measurements are in the recipe card below.
- Semi-sweet chocolate chips – Choose a good-quality brand for the best flavor and texture.
- Nutella – Adds chocolate-hazelnut richness and a creamy texture when melted.
- Coconut oil – Helps the chocolate set with a smooth finish.
- Heavy cream – Creates a silky texture so the sticks melt easily in hot milk.
- Vanilla extract – Balances and brightens the chocolate flavor.
- Toppings – Try crushed hazelnuts, marshmallow bits, crushed candy canes, or other favorite mix-ins.
- Popsicle sticks or similar wooden sticks.
Variation Ideas
Customize these hot chocolate sticks to suit your preferences:
- Different chocolate: Use milk chocolate for milder sweetness or dark chocolate for a more intense cocoa flavor.
- Swap the Nutella: Try another chocolate-hazelnut spread, or use peanut butter, almond butter, or cookie butter for a different twist.
- Change the toppings: Besides hazelnuts, marshmallows, and crushed mint candy, consider caramel drizzle, sea salt, mint chips, or peanut butter chips.
What If I Don’t Have A Silicone Muffin Mold?
A 12-cup silicone muffin mold is an ideal size, but other options work well too. Use a smaller or larger mold depending on the portion you want. An ice cube tray or small paper cups (greased first) are good alternatives for shaping the sticks.
Gifting & Serving
These make charming homemade gifts. Wrap each stick in clear cellophane, tie with a ribbon, and include a small tag with serving instructions.
For the smoothest result, let the stick sit in hot milk for about a minute before stirring. One stick is ideal for 8–10 ounces of hot milk, but adjust the milk for stronger or lighter cocoa. They melt nicely in dairy or plant-based milks like almond or oat.
Proper Storage
- Fridge: Store in an airtight container in the fridge for up to two weeks, since the sticks have a low melting point.
- Freezer: Freeze in an airtight, freezer-safe container for up to a month. Freeze before wrapping in cellophane if you plan to gift them.
If you try this recipe, consider leaving a review — and enjoy making hot chocolate the cozy, delicious way.
Hot Chocolate on a Stick
Equipment
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Wooden sticks / Popsicle sticks
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Silicone muffin mold
Ingredients
- 12 ounces semi-sweet chocolate chips
- 1 cup Nutella
- 3/4 cup heavy cream
- 1 & 1/2 teaspoons vanilla extract
- 1 tablespoon coconut oil
- 1/4 cup hazelnuts, crushed (for topping)
- 1/4 cup marshmallow bits (for topping)
- 1/4 cup mint candy, crushed (for topping)
Instructions
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Lightly grease a 12-cup silicone muffin mold with oil or cooking spray so the chocolate releases easily.
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In a microwave-safe bowl or over a double boiler, melt the chocolate chips in 30-second intervals, stirring until smooth.
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Stir in the Nutella and heavy cream until combined and creamy. Add the coconut oil and vanilla, mixing until smooth. Remove from heat.
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Spoon the mixture into the prepared mold cups, filling each about three-quarters full.
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Top each cup with a sprinkle of crushed hazelnuts, marshmallow bits, or crushed peppermint candy.
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Insert a wooden stick into the center of each filled cup so it stands upright.
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Chill the mold in the refrigerator for 2–3 hours, or until the chocolate is fully set.
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Carefully pop the sticks from the mold. To serve, stir one stick into an 8-ounce mug of hot milk until the chocolate melts and the drink is smooth.
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For gifting, wrap each stick in cellophane and tie with a ribbon for a pretty homemade present.
Notes
Different size molds. A 12-cup silicone mold works well, but smaller or larger molds and ice cube trays can be used depending on the portion size you want.
Using in hot milk. Let the stick sit in hot milk for a minute before stirring so it melts evenly.
Nutrition
Nutritional information is an estimate and can vary based on the exact products you use and any changes you make to the recipe.