Lollipop sticks, popsicle sticks, or wooden spoons.
Silicone ice cube tray or similar*See note
Piping bag or Ziploc bag
Melt chocolate using a double boiler. Stir often until smooth, about 2-3 minutes. Alternatively, place chocolate in a microwave safe bowl & put on med-high for 2-3 minutes. Rotate and stir mid-way through. Remove from heat.
Add cocoa powder, sugar, cinnamon and salt. Stir to combine well. It will have a thick consistency. Let cool for 2-3 minutes.
Cut the tip of the piping bag, or the corner of a Ziploc. Fill bag with chocolate using a large spoon or measuring cup. Twist the top closed and begin piping chocolate into silicone molds. Fill about ¾ of the way. Gently drop mold on counter a few times to level out chocolate. Add 3-4 mini marshmallows on top.
Pop in fridge for 10-15 minutes before adding sticks. When chocolate has slightly hardened, add the sticks and let set for 45 minutes in fridge. Check on them in between to make sure the sticks haven't fallen. Make sure chocolate has completely hardened before removing from molds. Place in airtight container until ready for use (I store them in a cool dry place, not the fridge).
Place in cellophane bags and add extra marshmallows or crushed or whole candy cane to bag.
Tie closed with festive ribbon or bakers twine. Attach name tag and write instructions on back.
Instructions for Gift Recipient
Add chocolate stick to 8-10 oz of very hot non-dairy milk or water. Stir until melted and smooth. Enjoy!
*Prep time doesn't include chilling time.*This recipe will make 15 hot chocolate sticks (if using a standard silicone ice cube tray).*CHOCOLATE: Any type of vegan chocolate can be used. I prefer semi-sweet, but dark can be used or a blend of both. If you're using dark, add 3 tablespoons more sugar. You can also break up chocolate bars instead of mini chips.*SUGAR: I've used regular sugar & powdered on separate occasions and have had success with both. The regular sugar will make the chocolate appear gritty before setting, but it will set smooth. I use ½ cup of sugar and feel it adds a nice sweetness, but feel free to add a few more tablespoons for extra sweetness.*CHOCOLATE MOLD: If you don't a have silicone ice cube tray, you can use a silicone mini muffin mold. You can also use small Dixie cups but only fill half-way. Peel off cup after chocolate has set. *Be very careful not to get water or any other liquid into the melted chocolate. The chocolate will seize up and get clumpy and hard.