7.18.14 White Russian Popsicles
So, recently I purchased a popsicle mold, and after just over a week of ownership, I’ve come to the conclusion that this may have been the best summer purchase I’ve made. Ever. Let me explain. Popsicles are fantastic, yes. I mean, who doesn’t love a nice icy treat on a hot summer day? But beyond your standard ice pops, there’s a whole other world of popsicle awesomeness. That’s right, I’m talking about boozy pops. Welcome to my latest obsession.
It all started with these bad boys, which basically taste like a negroni on a stick (yes please). Then the ideas started flowing. I mean, once you start thinking about it, there are a lot of awesome cocktails that would make a mean popsicle (I’m working on a peach-ginger-whiskey number right now that’s bound to be fantastic). The only trick is mastering the correct level of alcohol in these things. Too much, and your poor pops won’t freeze; too little, and well, you may as well have just made regular pops. But right in the middle, you end up with a tasty, boozy, frozen delight. It took a couple of trial runs (oh darn), but I think I’ve finally hit the sweet spot.
And so, may I introduce my latest creation, the Lebowski pop. After thinking it over (for like 2 seconds) I decided a White Russian popsicle needed to happen. As we all know, the Dude is a major fan of the White Russian, and well, really who isn’t? Plus, this was a great way to use some of the awesome cold brew coffee we’ve been brewing up over the past couple of weeks. Coupled with the fact that adding cream to a popsicle base is basically amazing (think super smooth, rich, creamy texture), well I figured there was no way to go wrong here. I was right. What a popsicle! I think the Dude would definitely approve.
White Russian Popsicles (a.k.a. Lebowski pops)
makes 10 popsicles
- 1 ¼ cups cold brew coffee
- 1 cup cream
- ⅓ cup Kahlua
- ¼ cup simple syrup (make sure it’s cold!)
- 1 oz vodka
1. Mix all ingredients together and pour into your trusty popsicle mold. Cover and insert the popsicle sticks. Freeze until firm (I like to let these set at least 8 hours - more if you can).
2. Run hot water over the bottom of the molds for 20-30 seconds to loosen pops. Remove pops from molds and serve. Leftover pops can be wrapped in parchment paper and stored in the freezer for several days.
