A few months ago a fellow food blogger posted a bourbon-spiked malted on her Instagram account (I think she was at 5 Napkin Burger). And I’ve not been able to stop thinking about what an amazing popsicle that would make ever since.
Bourbon is my drink of choice, and I adore a proper malted. So I had no doubt that the two flavors would be perfection when combined (maybe even better than bacon?).
So I got to work.
Oh. These were good.
What’s your favorite adult beverage?
2 cups whole milk
1 cup heavy cream
1/4 cup sweetened condensed milk
2 tablespoons brown sugar
generous pinch of kosher salt
2/3 cup malted milk powder
2 tablespoons bourbon (I’m liking this bourbon lately)
2 cups malt balls, coarsely chopped
Place the milk, heavy cream, sweetened condensed milk, brown sugar, salt and malted milk powder in a large, heatproof measuring cup. Microwave for 1 minute, add the bourbon, whisk to combine and refrigerate for at least an hour (or up to one week).
Fill your popsicle molds about 1/4 way up with the malted. Freeze for an hour.
Add a layer of malt balls, some more malted and freeze for another hour. Repeat till molds are filled, insert popsicle sticks and freeze overnight.
To release the pops, hold molds briefly under hot water.
This delicious recipe brought to you by Sheri Silver