Every so often I realize that I don’t have many boozy pops here on the blog. And I set about righting that wrong.
How does a White Russian popsicle sound?
I thought so.
So what is a White Russian? It’s a drink comprised of 2 parts coffee liqueur (like Kahlua), 5 parts vodka and 3 parts heavy cream. And when I got old enough to drink, it became my beverage of choice. Which, as I think back to that time, doesn’t surprise me. I loved (and still love) anything coffee flavored, and the relatively high ratio of cream made it more like a slightly tipsy Frappucino than a proper alcoholic beverage. My best friend at the time would drink Black Russians (same drink, no cream), and I thought she was way more sophisticated as a result.
My tastes, thankfully, have changed for the better over the years but I wondered how the flavors of that once-beloved drink would translate into a popsicle.
Oh, they translate beautifully.
And with just a few ingredients, they’re really simple too. I added a generous amount of iced coffee to the basic recipe, plus some sweetener to mellow things out (these are popsicles, after all). I had some simple syrup left over from another project so I used that, but maple syrup or agave would work well too.
And as I couldn’t resist some crunch, I gave these beauties a dunk in The View From Great Island’s vanilla bean magic shell (last seen here). Totally optional but I will tell you that it’s really delicious.
What was your “drink of choice” when you came of age? Is it the same today?
1 1/2 cups cold coffee
1 1/2 cups heavy cream
3 – 4 tablespoons vodka
3 – 4 tablespoons coffee liqueur (such as Kahlua)
3 – 4 tablespoons simple syrup (or other liquid sweetener, such as maple syrup or agave)
Vanilla Bean magic shell (optional)
In a large spouted measuring cup whisk the coffee, heavy cream and 3 tablespoons each of vodka, coffee liqueur and simple syrup. Taste and adjust flavors according to taste. Pour evenly into your popsicle molds (I love this one) and freeze till slushy, 1 – 2 hours. Insert your popsicle sticks and freeze overnight. Remove pops from molds by running briefly under hot water; if dipping in magic shell transfer to a foil-lined baking sheet and return to the freezer for about an hour.
Dip, drizzle or pour the magic shell over the pops; keep frozen till ready to serve.
This delicious recipe brought to you by Sheri Silver
Popsicles galore on my Pinterest page!