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The Mexican flavoring comes from the addition of cinnamon and orange liqueur. You may eliminate these ingredients or substitute a flavored extract for the liqueur. Either way, these make a terrific summer dessert.
Yield: About 3-1/2 cups mix, enough for 10 2-1/2-ounce pops
Preparation Time: 25 minutes
Start to Finish Time: 265 minutes
- 2/3 cup sugar
- 1/4 cup cocoa powder*
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 3 cups milk
- 3 ounces semisweet chocolate, chopped fine*
- 1 tablespoon orange liqueur or 1-1/2 teaspoons almond or vanilla extract
Combine first five ingredients in medium saucepan. Place pan on medium- to medium-high heat; whisk in milk until smooth. Cook, stirring almost constantly, until mixture thickens, about 10 minutes. Cook 1 minute longer, then stir in chocolate and liqueur. Pour into molds; freeze 4 hours or overnight.
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