Yield: Makes 4 ice pops.
The spiciness of Mexican chocolate (many brands include cinnamon or other spices) lends a little heat to these creamy ice pops.
Watch Abby make these pops.
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You can substitute rum or orange liqueur for the coffee liqueur, or for a non-alcoholic version substitute orange juice or an additional tablespoon of half-and-half.
Can’t find Mexican chocolate? Check out its “Ingredient Discovery” page for an easy substitution.
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