1 1/2 c heavy cream
1 1/2 c whole milk
5-6 oz. mexican chocolate, chopped
1 cinnamon stick
1 tsp. ancho chili powder
Bring the heavy cream and milk to a low simmer. Add the cinnamon stick and chocolate and stir until melted, about 5 minutes. 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.
Remove from the heat and allow to cool slightly. Add the ancho chili powder and mix well. Cool to room temperature and pour into molds. Cover the mold tightly with plastic wrap. Cut a small slit in the wrap over each popsicle and insert a cinnamon stick. Chill overnight in the freezer.
To remove the paletas run the molds under water and gently slide them out. Dust each with ancho chili powder on both sides.