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Remember how much you enjoyed a popsicle or going out for a milkshake as a kid? Some good times, eh! Well, there’s a way to make these sweet treats even better, and enjoy them more now as a grown up! Here are some easy to do, alcohol infused versions of your all time favorite treats.
What could be better than a popsicle on hot afternoon? Make it with wine!
Tropical Sangria Popsicle
The flavors of coconut, mango and pineapple mix together with white wine in these tropical sangria popsicles!
Ingredients (for 6):
- 2 cups water
- 4 tsp sugar
- 1 cup sweetened flaked coconut
- 1 cup white wine (something inexpensive, I used Cupcake Vineyards Sauvignon Blanc)
- ½ cup diced mango
- ½ cup diced pineapple
- In a small saucepan, combine the water and sugar. Place over high heat and bring just to a boil, then remove from the heat and add the coconut. Stir to combine. Set aside for 30 minutes to 4 hours.
- Strain the water mixture into a clean saucepan and discard the flaked coconut. Bring the water mixture to a boil and cook for about 5 minutes, or until reduced to a cup of syrupy liquid. Set aside to cool.
- Once the coconut syrup is cooled, combine it with the cup of white wine.
- Mix together the mango and pineapple, and spoon some of the fruit into each of six (1/3-cup-capacity) popsicle molds. Then pour some of the liquid into each mold. Place the molds in the freezer and let sit for at least four hours.
If you’re on the lookout for something even sweeter try…
- ¾ cup of condensed milk
- 3 1⁄2 cups of chocolate chips
- 1⁄3 cup of Baileys Irish cream
- Line a 12 x 6 pan with baking paper.
- Heat the condensed milk carefully.Melt the chocolate in a microwave on low or for 30 second bursts, stirring after each burst so it doesn’t burn. Add it to the condensed milk and then mix in Baileys.
- Pour into your lined pan and let it set. Leave to cool at room temp or if it’s very warm where you are, pop into the fridge to cool.
- Cut into pieces and serve!
Boozy Chocolate Milkshake
- 1 cup of cold milk
- 2 to 4 ounces whisky (your favorite Bourbon or Scotch) to taste*
- 4 tablespoons of malted milk powder (Carnations brand recommended)
- 2 cups of chocolate ice cream
- 2 cups of ice
- 1 ½ cups whipped cream, chilled
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla
- Add milk, whisky, malted milk powder, chocolate ice cream and ice to the blender. Add 2 to 4 ounces of whisky.
- Blend on low, slowly increasing the speed until smooth consistency is reached, around 2 to 3 minutes. Add more milk if a thinner milkshake is desired.
- Directions for Whipped Cream:
Directions for Whipped Cream:
- In a large chilled bowl, whisk chilled whipping cream, sugar and vanilla until soft peaks form.
Piña Colada Cupcakes
- 1/3 cup coconut rum (or any rum you have on hand)
- 3/4 cup coconut milk
- 1/4 cup pineapple juice
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup + 3 tablespoons sugar
- 3 large eggs
- 1 cup shredded baker’s coconut
- 1 cup crushed pineapple, drained
Directions for the Cupcakes:
- In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside.In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs to the sugar mixture one at a time, beating well after each addition. Alternately add the flour mixture and the rum mixture, beating well after each addition.
- Fold in the coconut and pineapple. Fill cupcake liners 3/4 full. Bake at 350 degrees fahrenheit for 25 minutes or until cupcakes bounce back when lightly touched.
Direction for the cream:
- Mix cream cheese and butter until light and fluffy. Mix in powdered sugar a little bit at a time.Mix in coconut cream. Pipe or spread on cupcakes.
There you go! Make them and see them disappear!