2⅔cupChocolate Almond Milksuch as Almond Breeze, divided
In a small bowl whisk together ⅔ cup of almond milk and cornstarch until dissolved. Set aside.
In a small saucepan heat remaining 2 cups of milk and chocolate chips, stirring frequently, until chocolate chips have melted. Whisk in cornstarch mixture and simmer for 4-5 minutes. Remove from heat and stir in mint extract.
Let cool slightly, then pour into popsicle molds*. Freeze for 4-5 hours or until solid.
I like to pour the mixture into the popsicle molds and freeze for 30 minutes, then insert the sticks and freeze for the remaining time. This helps keep the sticks upright.