Frozen Mexican Hot Chocolate Pops
- 3 Tbs. granulated sugar
- 4 oz. Mexican chocolate, chopped
- 1 Tbs. coffee-flavored liqueur
- 1-½ cups half-and-half, divided
Have ready four 5- to 6-oz. ice pop molds and make room in the freezer, making sure the molds are level and secure. Put 1/2 cup of the half-and-half, the chopped chocolate, and the sugar in a small heat-proof bowl and heat in a microwave or over simmering water until melted. Whisk until smooth w...