Mexican Chocolate-Ancho Paletas

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 5-6 ounces mexican chocolate, chopped
• 1 cinnamon stick
• 1 teaspoon ancho chili powder

1. Bring the heavy cream and milk to a low simmer. Add the cinnamon stick and chocolate and stir until melted, about 5 minutes.
2. Taste for sweetness. Depending on the variety of chocolate you use it may need a little sugar or none at all. I used Ibarra brand which was plenty sweet for my tastes.
3. Remove from the heat and allow to cool slightly. Add the ancho chili powder and mix well.
4. Cool to room temperature and pour into molds. Cover the mold tightly with plastic wrap. Cut a small slit in the wrap over each ice pop and insert a cinnamon stick.
5. Chill overnight in the freezer. Unmold by running under water briefly then gently sliding the paletas out. Dust each with ancho chili powder on both sides.

heavy cream, milk, chocolate, cinnamon, ancho chili powder

Taken from food52.com/recipes/8273-mexican-chocolate-ancho-paletas (may not work)