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Yummy Booze Popsicles

July 31, 2009

chefn

You read right — BOOZE popsicles. For our Chef’n Company Picnic (photos coming soon!) we took the popsicle, a childhood favorite, and gave it an adult kick by adding a touch of alcohol. Easy to make and fun to eat, liquor popsicles are a neat way to liven up summertime social gatherings.

We found recipes for Bittersweet Chocolate-Bourbon Pops and Lemon-Vodka Cream Pops in the Aug/Sept 2009 issue of Fine Cooking magazine. The recipes are super easy to follow and don’t require much prep time. The popsicles do need approximately seven hours to freeze, so we recommend prepping the mixture the night before your event. 

A quick note before we post the recipes: Our recipes are a bit different from Fine Cooking’s. We doubled them, added some Chef’n products and altered the directions based on our preparation.

bourbon chocolate popsicle

Photo via Fine Cooking

Bittersweet Chocolate-Bourbon Pops

Yields 15 popsicles

1 cup granulated sugar

7 oz. bittersweet chocolate chips (about half a bag)

4 Tbs. cocoa powder

1/4 tsp. salt

4 Tbs. bourbon (like Knob Creek)

Directions: Put the sugar, chocolate, cocoa powder, salt and 4 cups of water in a large saucepan. Bring to a boil over medium heat, whisking constantly (Kitchzen Long Whisk). Transfer mixture to a container with a spout for easy pouring (Nesting Bowls). Let cool at room temperature for 30 minutes. Stir in the bourbon and divide mixture among 15 3-oz Dixie cups or popsicle molds. Freeze for about 3 hours or until just set. Insert craft sticks and freeze for 4 more hours or until completely set. When ready to serve, unmold or peel off paper cups.

lemon-vodka cream

Photo via Fine Cooking

 

Lemon-Vodka Cream Pops

Yields about 15 popsicles

5 medium lemons

2 cups heavy cream

2 cups whole milk

1 cup granulated sugar

1/4 tsp. salt

4 Tbs. citron vodka (like Smirnoff Citron)

Using a PalmZester, zest 4 of the lemons completely. Combine the lemon zest, cream, milk, sugar and salt in a large sauce pan. Bring to a simmer over medium heat, stirring occasionally (Switchit Spoon) to dissolve the sugar. Transfer mixture a container with a spout for easy pouring. Let steep at room temperature for 20 minutes, stirring occasionally. Juice 4 of the lemons (Juicester). You can juice the fifth lemon if necessary, depending on taste. Stirring constantly, pour the lemon juice into the cream mixture. Stir in the vodka and divide mixture among 15 3-oz. Dixie cups or popsicle molds. Freeze for about 3 hours or until just set. Insert craft sticks and freeze for 4 more hours or until completely set. When ready to serve, unmold or peel off paper cups.

Both types of booze-sicle can be frozen for up to 3 days.

2 Comments

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  1. August 18, 2009

    Doesn’t booze have a low enough freezing point it actually separates and floats to the top? I’ve made that mistake before and ended up taking a shot of vodka and sucking on pure fruit juice….

    • August 18, 2009

      The booze actually didn’t separate at all. We think it’s because the quantity of booze in the popsicles is so much lower than the quantity of other ingredients. We figure the other ingredients keep the booze settled. Good question though! Maybe we’ll have to do some experimenting with the ratio of booze to other ingredients.

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