I don’t think I fully appreciated fudgesicles when I was a kid.  I was more interested in push pops (Flinstone ones, obviously) or root beer flavored popsicles or those rocket pop things.  Or if we were really lucky, mom would come home with drumsticks.  Mmmmm, drumsticks.

What was I talking about?  Right, fudgesicles. 

I don’t know why but fudgesicles seemed so boring compared to all the other frozen treats out there to young Katie.  I have no clue why.  I mean cool, creamy, chocolate?  What more could you want Katie?  Ok, Snickers Ice Cream Bar.  High school Katie went to town on those.

I keep getting sidetracked reminiscing about the delicious frozen confectionaries of my youth.  But I don’t have to reminisce about fudgesicles any longer because I have these Mexican Hot Chocolate Fudgesicles.  They taste just as chocolatey and creamy as the fudgesicles of my childhood but updated with a little kick of cayenne.  Before you think I’m crazy for adding cayenne to something sweet, try it.  I promise it isn’t unbearably spicy because I am not a fan of unbearably spicy, unlike some people I know (cough…Adam…cough).  The tiny bit of heat just adds to the sweetness. 

Just trust me.  It works.

One more thing before you run off to make these fudgesicles.  It NEVER fails.  Whenever I come up with a good idea for something frozen I take pictures of it on the most sweltering day of summer.  Hence the melting fudgesicles in my pictures.  Pretend it’s intentional and artistic, representing the fleetingness of childhood innocence.

Not poor planning on my part 🙂

Mexican Hot Chocolate Fudgesicles 

• 1 can full-fat coconut milk
• 3 oz dark chocolate, chopped
• 2 tbsp coconut sugar
• 1 tbsp cacao powder or cocoa powder
• 1 tsp cinnamon
• scant 1/4 tsp cayenne pepper
• 1/2 cup cacao nibs or mini chocolate chips, optional

1. In a medium saucepan, whisk together the coconut milk and cacao powder.  Heat over medium heat, whisking frequently.  Once it starts to lightly bubble on the edges, lower the heat.
2. Add the dark chocolate and coconut sugar and whisk until it’s fully incorporated and the chocolate is melted.  Remove from heat.
3. Whisk in the cinnamon and cayenne pepper and let the mixture cool for about ten minutes.  Pour into popsicle molds and place in the freezer for about 30 minutes.
4. After 30 minutes, add popsicle sticks and sprinkle the bottom with cacao nibs or mini chocolate chips.  Place back in the freezer for another 2-3 hours or until completely frozen.
5. To remove, just run the molds under hot water until the fudgesicle slides out.

**Note** If you don’t have popsicle molds you can just use Dixie cups or even an ice cube tray.