A pop a day keeps boredom away!

Posts tagged ‘alcohol’

Day 162 — Pina Colada Ice Pops (with rum)

A few months ago I made, and raved about, pina colada ice pops with coconut yogurt. At the time, I thought it would be kind of weird to mix alcohol and yogurt, so I made them virgin pops. Today I decided to see what would happen if I added the rum:

I mixed the entire cup of yogurt (6 oz) with about a half cup of pineapple juice and two tablespoons of the rum. It made a lot of base, around 11 ounces worth (what a shocker. 6 oz + 4oz + 1 oz somehow added up to 11 ounces!). I poured three pops, then added a good slug of rum to the remaining base and guzzled it while I waited for my pops to freeze.  That’s hwo I can tell you that this makes a lovely drink, too.

These pops were great.  They stayed relatively soft, but were firm enough to pull out of the Zoku easily.  I actually think I could maybe have gotten away with using a little more rum than I did,but what was there gave the pops a nice little kick and a shot of flavor.  I can imagine sitting out on the deck, looking at the lake and eating one of these ice pops.


Day 156 — Bellini Ice Pop

It turns out I didn’t finish all of the champagne yesterday, so today I made the Bellini popsicle I mentioned yesterday:

Apparently, a “real” Bellini uses white peach puree, but the peaches I have are yellow.  Also, as you can see, I’m not using real Champagne, but rather a nice muscato sparkling wine.  I assume y’all will forgive me the lack of authenticity.

I pureed two peaches, one for the ice pop and one to make myself a Bellini to drink. The ice pop got 1/2 ounce of the champagne, the drink got the rest of it. I sipped my delicious little cocktail while I waited for my pop to freeze. It’s a tough life I lead, I tell you.

The ice pop was delicious, as expected. Not the kind of thing that would ever get a person tipsy (unless you’re a real lightweight), but so decadent and fun. Even though I know they’re silly, I just can’t resist making alcoholic ice pops.

Day 142 — Fuzzy Navel Ice Pops

A college classmate of mine noted on Facebook that this past weekend marked the 15th anniversary of our college graduation. Once I finished shrieking in horror that I’m actually that old, I started feeling nostalgic. Which led me to thinking about hanging out in the dorms, when our biggest worry was whether we’d be able to jigger our schedules to get Fridays off. Which led me to thinking about parties, and drinking, and one of the first “real” drinks I ever liked, the Fuzzy Navel. If you haven’t heard of it, it’s a rather sickly sweet concoction of orange juice and Peachtree liqueur. It’s both awful and delicious.

As it happens, we still tend to keep Peachtree in the house, so my immediate thought was that I had to make a Fuzzy Navel popscicle:

Just opening the Peachtree bottle was like stepping back in time. I could almost hear No Doubt playing in the background as I made this pop.

As usual when I make alcoholic ice pops, I used a half an ounce of the liqueur to 1.5 ounces of orange juice. I let the pop freeze for more than the customary 10 minutes, partially because I wanted to make sure the alcohol was good and frozen and partially because I got distracted doing dishes and forgot about my pop.

No worries, though. The ice pop came right out of the Zoku, frozen nicely:

When I tasted this pop, I think I went into shock a little bit.  I think I have found the perfect summer ice pop. Somehow, freezing the fuzzy navel drink de-emphasizes the sickly sweetness of the Peachtree while simultaneously taking the tart edge off of the orange juice. What’s left is a wonderfully textured pop that’s perfectly balanced between sweet and tart, with the flavors of orange and peach (well, peach flavoring) shining through. I could totally see myself stretched out on a chaise lounge, reading a book and slurping on one of these babies. And the fact that they’re not suitable for kids? Well, that only makes it that much better.

Day 120 — Beer Ice Pops

Today’s pop seemed like such a good idea at the time. I mean, if a cold beer is a good thing, then a really, really cold beer should be great, right? So:

My husband was in charge of making this pop, and he said it didn’t go well. The first one he poured foamed a ton. The second one foamed less, but the expanded well above the edge of the mold. Either way, it was messy:

Interestingly, these pops were the first ones we’ve ever been able to remove from the Zoku without using the remover tool. They just pulled right out of the molds.

I didn’t try these pops, because I really don’t like beer. Husband tried them, though, and said they were quite bad. The finished ice pops were bitter, apparently because they were made with a very hoppy beer. Apparently, a less hoppy beer (such as a lager, or Guiness) might be a better choice.

Still, beer ice pops just didn’t live up to the idea.  I think husband will stick to drinking his beer from a glass.

Day 119 — Tipsy Pineapple Ice Pops

I was going to call these pops “Drunken PIneapple Ice Pops,” but let’s face it: the amount of alcohol in any Zoku pop wouldn’t even get a child drunk (not that I’ve tried). Tipsy is a stretch too, but I’m going with it.

The Thermos contains Malibu Rum.

I went with my standard ratio of 1.5 ounces of juice to .5 ounce of alcohol, and the pop froze nicely. It was slushy, but it held together fine.

The pop came out with this cool mottled look. I don't know why, but I like it.

To be honest, I didn’t eat this pop. I forced our houseguest to eat it, because he’d never heard of the Zoku before. He says it tasted good, though.

I know I keep saying that it’s not worth it to put alcohol in Zoku pops, but I can’t seem to stop making them. I think it’s just too fun an idea to pass up.

Day 117 — Strawberry Colada Ice Pops

Ok, folks, I promise I’m almost at the end of this strawberry kick. I think I only have two or three more lined up.

But today’s is totally worth sitting through another strawberry post, I promise. But first, a funny story. I’d swear I thought up the idea for this pop while I was putting the baby down for a nap. I was so excited and proud when it turned out well that I actually made my husband taste it. He did, agreed it was good, and said “you’re welcome for the idea.”

Um, what?

“Yeah, remember? The other night when you didn’t feel like making a pop and I offered to do it for you, and I said I’d mix the strawberries with Malibu?”

No, I did not remember. This is how tired/brain-dead I am lately. Not only did I totally blank on this conversation with my husband, but then I actually convinced myself that this pop was my own idea. Oy. If this baby doesn’t start sleeping soon, my posts may devolve to a series of random syllables.

Regardless of who had the idea, this is what I made tonight:

If you’ve seen my other posts about alcoholic pops, you know that generally I don’t think they’re worth it in the Zoku. In order for the pop to freeze right, you need such a low concentration of alcohol that there’s really not much point. However, for this pop, the booze is there for flavor rather than for its intoxicating properties.

For one pop, I used 3 or 4 strawberries (they were big), a teaspoon of sugar and about 2.5 teaspoons of Malibu. It took a little longer to freeze than most pops, but it did freeze firm.

Hey look, another solid red ice pop! Aren't you excited?

This pop was really, really nice. The flavor of the coconut rum didn’t come out until the end of each bite, but once it did, it was gooood. The pop was not too sweet, the alcohol not too strong. Exactly the right pop to eat while watching Grey’s on the DVR.

Day 77 — Irish Coffee Ice Pops

Happy Saint Paddy’s Day, Y’all! I hope everyone’s had fun celebrating in your own ways.

Over here, I decided that our largely family-friendly day needed to end with an adults-only treat. So:

Instant coffee, cream, brown sugar, whiskey.

Ok, so technically my “Irish Whiskey” is Kentucky bourbon. We’re more vodka people, so we don’t tend to keep whiskey in the house. And I didn’t want to buy a bottle of whiskey for the one teaspoon I needed. For today’s purposes, can we all agree that our bourbon was made by Irish Kentuckians?

Anyway, I started by making my instant coffee with 8 ounces of water and 1.5 tablespoons of brown sugar. I knew I’d have a lot of base left over, but I didn’t want to fuss with using only half of the packet of coffee.

Next, I sweetened about 2 tablespoons of the cream with a generous dash of sugar, for the cream layer to go on top of the coffee/whiskey layer.

As with any pop using alcohol, proportions are very important. I was actually only making one alcoholic pop and since the whiskey is a very strong flavor, I used barely a teaspoon of it (possibly closer to 2/3 teaspoon) for about 1.5 ounces of the coffee mixture.

I poured the cream layer into one of my pop molds, then got the coffee mixture ready for my non-alcoholic pops. I went to pour them…and totally forgot I had a layered pop started in my first mold. And that’s how I learned a second way to get a filled pop:

I totally meant to do that.

Luckily, the pop I messed up with the first one I poured, so I could go back immediately and fix my mistake. 10 minutes later, I had this:

Now, I have a confession — today’s pop was intended to be more of a “concept” pop. As I mentioned, I’m not much of a whiskey drinker, so I assumed I’d take one taste of this pop and then move on to the plain iced coffee pops I’d also made. But this pop surprised me — the brown sugar and the whiskey worked together to make an almost butterscotch flavor. I liked the pop so much I ate most of it.

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