These paletas exist somewhere between comforting cold weather food and icy refreshing summer treat. Just sweet enough, the pinole granules are mellowed by the richness of chocolate.

These particular paletas were made with Rancho Gordo’s Pinole Azul, but you can also easily make your own.

Paletas de Pinole y Chocolate

  • 2 1/2 cups whole milk, cold
  • 2 tbsp pinole
  • 2 tbsp unsweetened cocoa powder
  • 1/3 c granulated sugar
  • 1/2 tsp salt
  • 2″ piece of Mexican cinnamon
  • 2 ounces baking chocolate (100% cacao), in pieces
  • 1 tsp vanilla extract

Pour the milk into a small saucepan and whisk in the pinole until smooth, resting for a few minutes to allow the pinole to rehydrate. Bring the milk to a simmer and whisk in the cocoa powder. Add the granulated sugar, salt and cinnamon.

Cook at a low simmer, stirring regularly, until the begins to thicken slightly. Have a bowl ready with the baking chocolate pieces and vanilla extract, with a mesh strainer above it. Pour the mixture through the strainer, pushing with the back of a spoon as necessary. Whisk vigorously to melt the chocolate.

Refrigerate, stirring regularly to speed up the cooling process.

Once completely cooled, pour into popsicle molds and freeze.

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