During my fourth year, I’ve been more able to give things outside of medical school more focus than I could during my third year. It’s still pretty novel for me, but I’m trying to enjoy it. Going on run and experiencing summer: the smells, the colors, the inevitable allergic rhinitis. Dog walking and the inevitable apologizing for Krinkle barking a dog 10x his size. Trying new recipes and the inevitable mishaps (never put turnip and beet in coconut curry) and the undeniable successes.
These popsicles fall into the latter category. I forgot I had these popsicle mold I bought last summer with dreams of all different kinds of frozen treats. In reality, I made 2-3 types of popsicles and packed the molds away. But I’ve been craving them recently, because let’s face it…there’s nothing like coming back from a run in the middle of summer like a popsicle.
|Telling Tyler “pull out the popsicles, I want to take a picture” and hearing “…whoops”|
Especially these ones: chocolate + chili + peanut butter + honey + milk/yogurt + salt + popsicle mold + freezer = Honey sweetened chocolate chili peanut butter popsicles. Clearly when it comes to dessert names, size matters.
|Evidence of their deliciousness|
I made this in the morning in under 10 minutes on a whim. Try them out. If you’re hoping to make it vegan, use full fat coconut milk. If you want to make them a bit healthier / don’t love super sweet things, cut down on the honey by half.
Chocolate Chili Peanut Butter Popsicle
0.25 cup honey
1 cup milk / yogurt / half and half
0.75 – 1 cup peanut butter
0.33 cup unsweetened cocoa powder
1 tsp red chili powder / cayenne (or less if you want it less spicy)
1 tsp salt
Dash of cinnamon
Whisk together honey, milk, and peanut butter until there are no clumps. Then add in the cocoa powder, chili powder, salt, and cinnamon and mix until clumpless. Pour into popsicle molds and freeze for 3-4 hours. Pop them out on a warm summer day and enjoy!