Speculoos Spread Pudding Pops

Ingredients:

1 cup Speculoos Spread
1/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
1/4 tsp salt
1/4 cup mini chocolate chips

Directions:

In a sauce pan whisk milk, Speculoos spread, salt, and sugar together on medium/low heat until  they start to come to a low boil. Whisk in cornstarch continue whisking until mixture becomes thick and pudding like, about 5 minutes. (will get thicker as it cools as well) 

Pour pudding into your popsicle molds. (I got 8 pops... depending on the size of your molds you may get more or less)


Top each pop (which will be the bottom when removed from the molds) with  your mini chocolate chips. Add your sticks/mold covers and freeze for 6 hours.

Chocolate and Speculoos Popsicles

Photo and recipe by: Sweetest Kitchen

Holiday isn’t over yet, so the best way to celebrate this lovely season is by creating this oh so delicious treats for your kids! Follow recipe below:

Makes 6 popsicles

Ingredients

Chocolate stripes:
1/2 cup (4 oz) water
3 tablespoons sugar
1 level tablespoon creamy Speculoos spread
1 oz bittersweet chocolate
pinch of salt
3 tablespoons 2% milk
1 teaspoon water
1/8 teaspoon white wine vinegar

Speculoos stripes:
1/2 cup (4 oz) water
scant 1/4 cup sugar
3 level tablespoons creamy Speculoos spread
pinch of salt
3 tablespoons 2% milk
1 1/2 teaspoons water
1/8 teaspoon white wine vinegar

To make chocolate stripes:
Combine the 1/2 cup water, sugar, Speculoos, chocolate and salt in a small saucepan and place over very low heat.  Whisk until the sugar, Speculoos and chocolate has melted and continue cooking and whisking over very low heat for another 5 minutes, or until most of the chocolate granules have dissolved.  Remove from the heat and let cool about 10 minutes, whisking occasionally to prevent a skin from forming.  Whisk in the milk, 1 teaspoon water and vinegar.  Refrigerate until cool, stirring every so often.

To make the Speculoos stripes:
Combine the 1/2 cup water, sugar, Speculoos and salt in a small saucepan and place over very low heat.  Whisk until the Speculoos melts down and the mixture is warm, about 5 minutes.  Remove from the heat and let cool about 10 minutes, whisking occasionally to prevent a skin from forming.  Whisk in the milk, 1 1/2 teaspoons water and vinegar.  Refrigerate until cool.

To assemble the popsicles, place popsicle sticks into the Zoku maker and pour the cooled chocolate mixture about 1/4 of the way up the molds (about 1 tablespoon per mold) and let freeze completely.  Then pour the cooled Speculoos mixture halfway up the molds (again, about 1 tablespoon per mold), letting this layer freeze completely.  Repeat the stripes until you reach the fill line.  Ensure the popsicles are frozen, then remove them from the molds with the Super Tool.  Repeat for the next 3 popsicles.

If you don’t have a Zoku, you can probably make these in the traditional way, but you might not want to take the time to freeze multiple layers.  Maybe try just two layers instead!