*Hic* Do I Hear the Boozy Popsicle Truck?

Boozy Popsicles
EdgyPlate white Russian poptail

It hasn’t been that long since we chased the ice cream truck down the street, waving our coinage and clamoring for something cold and full of sugar. Life was good, wasn’t it?

Well, Sweet Cheeks, it still is. Better, even, because now that we’re all grown up, it’s like totally legal for us to – be still, my pounding heart – combine adult beverages and happy hour with bygone days. Yep. Boozed-out popsicles! Woo hoo!

Imagine hosting a weekend soiree and ending a great plate of ‘cue with a margaritasicle. Kinda gets you right here, doesn’t it?

We here at EdgyPlate are girly girls (sometimes), and when we saw the recipes for these frozen White and Black Russian Poptails, with from-scratch pudding no less, we seriously felt our ruffles fluff. So hear ya go, and the site is http://www.endlesssimmer.com/2011/09/08/now-this-is-a-pudding-pop/.

White Russian Poptail

Ingredients:

1 batch vanilla pudding (recipe follows)
5 oz vodka
2 oz Kahlua
2 oz Bailey’s Irish Cream

Vanilla Pudding

Ingredients:

1/3 c cornstarch
½ c granulated sugar
Pinch of salt
3 c cold whole milk
1 Tbs plus 11/2 tsp vanilla extract

Directions for Pudding:

Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously.

Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add vanilla and stir to combine.

Directions for White Russian Poptail:

Place all ingredients in a blender or food processor and process until smooth, about 1-2minutes.

Freeze for about 1 hour or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles, run hot water on the outside of popsicle molds for a 5-7 seconds.

Black Russian Poptail

1 batch chocolate pudding (recipe follows)
5oz vodka
3 oz Kahlua

Chocolate Pudding

Ingredients:
1/3 c cornstarch
½ c granulated sugar
Pinch of salt
3 c cold whole milk
3/4 dark chocolate, chopped
1 Tbs vanilla extract

Directions for Pudding:

Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously.

Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add chocolate and stir to combine. Add vanilla and stir to combine.

Directions for Black Russian Poptail:

Place all ingredients in a blender or food processor and process until smooth, about 1-2minutes.

Freeze for about 1 hour or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 5-7 seconds.

Here’s another one while we’re thinking dreamy creamy.

Bourbon Butterscotch Latte Popsicles

Ingredients:

16 oz strong or extra bold coffee, room temperature
4 oz heavy cream
4 oz bourbon
2 oz butterscotch sauce

Directions:

Add all ingredients into a blender and mix to combine. Pour mixture into popsicles mold.
Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds. Recipe is at http://www.endlesssimmer.com/2011/10/20/poptail-oclock-bourbon-butterscotch-latte/, and if you love these, go to http://www.thrillist.com/eat/nation/boozy-popsicle-recipes-how-to-make-margarita-sangria-and-wine-popsicles for yet more recipes.

So of course this is where our inner mom comes out and says, “Are you finished with your homework? Have you been DRINKING?!”

Of course, Mom has also been known to mix a wicked Old-Fashioned, and we’re thinking she’d be gigglin’ with the girls if we showed her how to make it into a popsicle. So let’s skip on down to http://www.foodrepublic.com/2012/07/02/how-make-boozy-popsicles for some good Old-Fashioned boozy popsicle wisdom, starting with this: Mix and match your spirit and mixer wisely.
Turns out different produce items are rated according to “warm” or “cool,” and foodrepublic.com tells us that “… apples, pears and peaches are warm and go with spirits like bourbon or cognac. Cucumber, melon and tomatoes are cool and go with vodka or gin. Something like Campari is pretty versatile – in the book, it gets paired with ‘warm’ star anise and cranberry, as well as with ‘cool’ cantaloupe. Tequila could probably go either way, too.”

Did you just have a Tia Tequila moment? Yeah, us too. But more about boozesicle basics: We’re advised to steer clear of “carbonated alcohol.” Dang it! No Budsicles! Somehow we will go on, though.

Another rule of thumb is not to overdo it with the booze. As if. But this is what they tell us, “… make your ice pop mixture 15-20% alcohol, or 1 part booze to no more than 4 parts mixer. This measurement is for the hard stuff, so if you’re using wine, you can use more.” Booze inhibits freezing. So do you want a boozesicle or a booze slushy? Hmmmm.

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