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 Malted Pops l sherisilver.com

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.

Though I tend toward the coffee malted when imbibing, I really wanted the straight up flavors of the malt and bourbon to shine through here.

Bourbon Malted Pops l sherisilver.com

Then, to up the malt-i-ness, and add a bit of crunch (cause you know I’m all about the mix-ins), I folded in a generous amount of crushed malt balls.

Oh. These were good.

Bourbon Malted Pops l sherisilver.com

What’s your favorite adult beverage?

Bourbon Malted Pops l sherisilver.com

Bourbon Malted Pops

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.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Bourbon Malted Pops l sherisilver.com

Like boozy pops? Try my mojito and paloma versions, and find ALL the pops on my Pinterest board!

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