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Mexican Chocolate Paletas with Cinnamon and Goat Milk

Shanna
Mexican Chocolate Paletas with Cinnamon and Goat Milk Makes 10 Popsicles
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Cuisine Mexican

Ingredients
  

  • 2 small cans evaporated goat milk
  • 8 ounces abuelita or Mexican style stone ground dark chocolate 70%
  • 2 tablespoon brown sugar
  • ½ teaspoon cinnamon
  • 1 Cinnamon stick

Instructions
 

  • Combine all in a saucepan and heat until chocolate is melted and well combined about 10 min. Let cool completely before filling popsicle molds. Freeze according to manufacturers directions

Notes

I ran the molds under lukewarm water and kept pulling on the popsicle sticks until one released and I wouldn't rinse anymore and just release the rest of the pops. I wrapped each pop in wax paper and kept in a freezer bag. I also let the popsicles freeze for about 20-30 min until slushy before adding the sticks so they would stay in better.