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1
Using cooking scissors, cut off the top of your guajillo chile and discard. Cut a slit down the side so the chile can be opened flat, and remove all of the seeds.
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2
In a heavy bottomed pan, toast the cinnamon, clove, and guajillo dry over medium high heat until fragrant, about 3-5 min. Push the chile down with a spatula to flatten and maximize contact with the heat.
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3
Add the almond milk, chili flakes, cocoa, cornstarch, espresso powder and sugar, whisking constantly until combined (so the cornstarch doesn't create lumps), and reduce the heat to medium. Bring the mixture to a low boil (you have to boil to activate the corn starch), whisking occasionally. Boil for 2-3 minutes, or until the mixture has thickened to coat a spoon and is smooth and well combined.
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4
Remove from the heat and stir in the vanilla and almond extracts and sea salt. Cover the pan and let steep for 20 minutes before removing the cinnamon stick and cloves (disclosure - I usually can't find the second clove. It must get blended up, so don't spend too much time searching for the little guys!).
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5
Transfer to blender (or use immersion blender) and blend in the now softened guajillo chile.
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6
Pour into popsicle molds (if you used an immersion blender, it is less messy to ladle into a 2C measuring cup with a spout for pouring) and freeze 4 hours. If you do not have commercial popsicle molds, pour into small cups (like those you'd get at the water cooler) and freeze for 1 hour, place popsicle sticks inside, then freeze the additional 3 hours.
