Featured Recipe
Spiced Whiskey Pops
By Kate
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Cold popsicles made with fizzy ginger ale and golden bourbon. Substituting cream soda and Fireball whisky with a gingerous sparkle and rich bourbon warmth. Ten pops. Freeze just past solid, no ice shards. Sweet, spicy, with a touch of vanilla extract for depth. Stir till calmed bubbles, funnel into bags, seal, freeze on flat tray. Twelve hours minimum, best overnight. Quick to prep, needs patience in chill. Watch for cloudy ice—too fast freeze kills texture. Low sodium, moderate sugars, simple ingredients. A summer twist with an extra splash of bourbon and warm vanilla aroma.
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Prep:
3 min
Cook:
0 min
Total:
Serves:
10 servings
popsicles
whiskey
summer
frozen
desserts
Introduction
Fizzy, boozy popsicles—an adult play on frozen treats. You want bold flavor punch with a chill breeze. Ginger ale replaces cream soda here for a spicy fizz, lighter sweetness. Bourbon swaps the cinnamon burn with deep oak, vanilla adds warmth, honey ties it all. Tough thing about alcoholic pops—freezing alcohol lowers solidity. Aim for balance: enough spirit for taste, not too much to sabotage freeze. Patience on chill—rushing turns pops gritty. No need for fancy gear, plastic Frozips do the job. Stirring slow stops foam—foam traps air ruins texture. Bubbles calm, liquids smooth before pouring. Pour method crucial. Seal tight to avoid freezer burn or spills.
Ingredients
About the ingredients
Ginger ale brings spice and effervescence, cleaner than cream soda’s heavy sweetness. Bourbon choice affects aroma; use mid-quality bottles, no need to splurge. Vanilla extract cuts sharp edges, smooths flavor layers. Honey balances the natural ginger heat and spirit warmth; feel free to swap with agave or maple syrup — won’t harm freeze much but adjust sweetness to your taste. If you can’t find Frozips, zip-lock bags folded and sealed with clips work with caution. Watch for punctures and spills. Small funnel or measured cup prevents mess pouring. Temperatures crucial; fridge-cold ingredients freeze better faster. Room temp spirits slow the process. Practicality always wins in home setups.
Method
Combine liquids
- In a wide bowl with a spout, slowly pour 3 cups cold ginger ale. Add 3/4 cup bourbon cautiously. Drizzle 1 tbsp honey on top for a subtle sweetness boost. Add 1 tsp vanilla extract for complexity. Gently stir with a whisk, avoid whipping air in; bubbles break the smooth pop texture.
- Fit a plastic funnel over straight popsicle bag openings. Slowly fill each bag up to the fill line, watch for overflow. Seal firmly, check no leaks, press excess air out. Lay bags flat on a tray that fits your freezer snugly.
- Slide tray into freezer set at medium cold. Leave undisturbed 12 hours minimum; overnight best. Avoid rapid freezing—it triggers ice crystals, ruins creaminess. Texture should feel firm but slightly pliable, no crunch.
- Remove from freezer 5 minutes before eating. Thaw just enough to soften edges. Cut or peel protective bags carefully. Pops first cold then warm spice melts mouth. Store extras in airtight container, lasts weeks.
- If cloudy ice or leaks happen, freeze slower, check bag seals. Substitute bourbon with rye or spiced rum. Replace ginger ale with lemon-lime soda; reduce honey accordingly.
Portion into bags
Freezing
Serving tips
Troubleshooting
Technique Tips
The key step? Stirring out carbonation gently until almost no bubbles. Too much fizz causes ice blips and weak texture—don’t skip that patience. Funnel application—slow fills stop spills and air pockets. Seal with care; any leaks create ice crystals, freezer burns. Flat tray freezing ensures uniform cold contact; stacked or tilted bags freeze unevenly, causing brittle or soft spots. Twelve hours minimum—shorter freezes yield slush, longer safe but watch for freezer odors. Serve after a few minutes out to soften edges for easy bite. No choppers; soaking sticks in warm water helps quick release. Cleanup easy if bags leak—wipe quick, use trays. Prep calls for under five minutes, cleanup afterwards, but the wait is key. Efficient and safe steps make better pops every batch.
Chef's Notes
- 💡 Watch carbonation. Stir carefully until bubbles calm down. Break up too much foam – ruins texture. Slow pour into bags. Avoid overfilling. Find that fill line. Seal tightly and watch for leaks.
- 💡 Use quality bourbon; mid-range is best. Cheap spirits won’t hide in freeze. If you need a substitute, rye works too. Play around. Adjust honey to taste; swap with agave if you want. Maple syrup? Fine choice as well.
- 💡 Flat tray helps uniform freezing. No stacking bags in the freezer; same temp around. Uneven freezes cause weird textures. Wait 12 hours minimum. Patience is key. Thaw before eating. Soften edges for easy removal. No unexpected mess.
- 💡 Prevent freezer burn by sealing bags well; check for leaks. Clean up if there’s mess; use warm water for quick fixes. Rinse off leaks immediately. Gritty pops? Check your freezing speed. Slow wins here.
- 💡 For serving, peel bags carefully or cut open edges. Thaw outside for 5 minutes. Avoid sharp knife for cutting; warm water helps. Pops should feel slightly soft, ready to melt in your mouth for that spiced warmth.
Kitchen Wisdom
How to avoid ice crystals?
Slow freezing is crucial. Stir mix until bubbles calm down. Speeding up causes gritty texture. Use a flat freezing tray.
What if the pops are solid as a rock?
Too much alcohol can prevent freeze. Adjust bourbon down; balance flavors while keeping firmness. Try different spirits that freeze better.
Can these be stored?
Yes, store in airtight container. They can last weeks in the freezer. Wrap tightly to avoid freezer odors. Don't rush thawing; it helps maintain texture.
What substitutes can be used?
Swap bourbon for spiced rum or rye. Ginger ale can go with lemon-lime soda; just adjust honey. Flexible here, experiment without worry.
