Break the 250 grams of milk chocolate into pieces. Place into a dry bowl and microwave the pieces for 90 seconds. Stir. If needed return to the microwave for 20 second intervals until melted, stirring in between.
While the chocolate is melting, combine the dry ingredients. When the chocolate is finished melting, add the dry ingredients and mix. The result should be something like a cake batter.
Divide the mixture into chocolate moulds or ice cube trays. (Silicone works best.) And place a stick in each one. Tap the moulds on the counter to remove air bubbles.
The backs of your mould may not look very pretty, but you can top them with crushed candy cane, marshmallows, coconut etc. Then place them in the refrigerator to cool for 10 minutes.
After they are cooled, they should easily pop out of the moulds. They can be stored at room temperature for 3 months.
When you're ready to serve, simply heat 1 cup of milk. Add the hot chocolate stick, and stir it in until dissolved. I attached tags giving the directions to each of the hot chocolate sticks I was giving as gifts.
Make sure you use good milk chocolate with a high percentage of cocoa butter. And don't overheat the chocolate. I used Lindt® milk chocolate and Green and Black's® cocoa powder.