Even though Christmas is drawing closer and the weather is turning colder every day, I still crave ice cream. I know I should be baking cookies, pies, and gingerbread but instead I've been experimenting with other things. <br /> <br />This is the time of year that I indulge in Mexican hot chocolate, so I figured why not turn this treat into a different dessert? I decided to use Mexican chocolate and ancho chili powder for a new twist on the standard chocolate ice pop. These paletas are lightly spiced with cinnamon and dusted with extra chili powder for a supremely delicious treat that is full of seasonal flavor but still satisfies my need for ice cream.

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