I think we’ve all been there. It’s hot out and you want a popsicle, but you want a cocktail too. Sure, you can have a popsicle and a cocktail, anyone can do that. What if there was a way to combine the two? What if there was some magical, voodoo witchcraft that enabled you to combine both booze and frozen treat? Well, look no further my wild and crazy friends, introducing Boozy Toasted Almond Popsicles.
Let’s get this out of the way first: no matter how hard you try, a cocktail popsicle isn’t gonna have a whole ton of booze in it. Alcohol, annoyingly (if you’re trying to make boozy popsicles), has a habit of not freezing. That is, unless you get yourself some liquid nitrogen, then you can make some supremely boozy popsicles. We, however, didn’t do that. These have a wee baby kick, but still a kick.
Listen, if you want extra booze, have a cocktail with these. Let’s say something chocolatey, say a Grasshopper. Boozy popsicle in one hand and cocktail in the other. Job done.
Growing up with a Danish mother, I always loved almond desserts and anything rich and creamy, so I wanted to combine those two childhood flavor memories together in one tasty, frozen treat. While many go fruity for their cocktail popsicles, for me it’s almost always cream or nothing.
There I had my flavor base: almond and cream.
The next trick was getting the booze to freeze and the popsicles not to be big ol’ ice shards. That’s always the trick when you’re not using an ice cream machine. And if you are, hat’s off to you! I still don’t have one, but I’m dreaming about one.
Unless you’re my friend Bobby, he’s a big proponent of bigger is better and is firmly behind idea that “You need a commercial machine for your house.” Which I’m all for, not that we make gallons of ice cream a day, but if you’re going to do it, do it large. Though, it’s not that I can ever justify that cost, but in my imagination, no problem!
Anyway, to reduce the ice crystals and increase the creamy mouthfeel we turned to our good old friend gelatin. It’ll do the trick of making it extra awesome.
If you don’t like gelatin because you’re a vegan, well, you’re probably not going to make this recipe anyway because it has both whole milk and cream in it. Feel free to substitute the gelatin for the thickener of your choice, however. I won’t hold it against you.
Alrighty, with all of that preamble behind us, onto the Boozy Toasted Almond Popsicles!
- 6 oz. cream
- 6 oz. whole milk
- 1½ oz. agave nectar
- 1½ oz. almond paste
- 1½ oz. Disaronno
- 2 dashes chocolate bitters
- 1 tsp. almond extract
- 1 tsp. gelatin
- Crushed toasted almonds
- Add gelatin to 2 oz. of whole milk.
- Set aside.
- Meanwhile, add the almond paste to 2 oz. of milk and microwave for roughly 15 seconds.
- Stir, mush and combine until you get a thick almond milk paste.
- Combine the gelatin milk mixture with remaining 2 oz. of milk to a pot and heat gently to melt the gelatin.
- Combine melted gelatin milk mixture with almond paste milk mixture in a big bowl.
- Add your cream, agave nectar, Disaronno, chocolate bitters and almond extract to the bowl.
- Stir (or whisk).
- Add to your popsicle mold.
- Freeze overnight.
- Unmold the next day -- you might need to dip the molds in warm water to release them.
- Dip in crushed almonds.