pop! goes my summer: maple bacon bourbon popsicles

July 15th, 2015

Right?

maple bacon bourbon popsicles

I am SUPER DUPER excited to be participating in Popsicle Week – courtesy of the talented and hilarious Billy of Wit and Vinegar (a blog you need to be reading right now).

So what, you ask, is Popsicle Week?

Over 65 bloggers from around the globe are sharing a fab popsicle recipe this week. You can find the whole shebang over at Billy’s blog, which will be updated all week long (and do follow along on Instagram and Pinterest, #popsicleweek, duh).

The stellar array of bloggers had this little blogger a wee bit unnerved – I knew I had to go big or go home.

So I went with the trifecta of flavors that has been haunting me since these beauties hit my mouth last month.

maple bacon bourbon popsicles

Maple. Bacon. Bourbon.

maple bacon bourbon popsicles

Popsicles.

maple bacon bourbon popsicles

How to execute this idea turned out to be as easy as getting my hands on this book.

But, actually. Bacon and bourbon? Swoon.

maple bacon bourbon popsicles

And swoon-worthy these popsicles are. They reminded me a bit of the creme brulee pops from last year, with the vanilla-infused base and caramel notes of the bourbon (yes, I just said “caramel notes”). The bacon bits simply took these pops in a different – yet equally glorious – direction.

They were super easy and sublimely addictive, and I know you will love them!

Let me know if you make them – or any of the other popsicles on Billy’s blog. I’m personally all about those Late Night Snacksicles myself (because, Ritz crackers).

Maple Bacon Bourbon Popsicles
from Southern Living Bourbon & Bacon

1 vanilla bean
2 cups heavy cream
1 cup milk
1/4 cup bourbon
1 cup maple syrup
2 slices cooked bacon – very well drained and finely diced

Split the vanilla bean lengthwise and scrape the seeds – place bean and seeds in a medium saucepan. Add the heavy cream, milk and bourbon and bring to a simmer over medium heat. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool completely.

Strain mixture into a large measuring cup – stir in maple syrup. Pour into popsicle molds and place in freezer for about an hour (or till slushy). Sprinkle bacon bits into each of the molds, pushing down to distribute evenly. Add popsicle sticks and freeze overnight.

To release the pops, hold molds briefly under hot water.

(print this recipe)


This delicious recipe brought to you by Donuts, Dresses and Dirt
http://sherisilver.com/2015/07/15/pop-goes-my-summer-maple-bacon-bourbon-popsicles/

Need MORE pops? Check out my Pinterest board!

 

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