It’s about time I jumped on the Boozy Pops bandwagon. I was first inspired to go for it when I saw the People’s Pops: 55 Recipes from Brooklyn’s Coolest Pop Shop recipe book (which I don’t own, feel free to send me a copy!). Since the book wasn’t available yet I searched the internets and discovered a plethora of recipes, but the one that always got the best reviews was the Bittersweet Chocolate Bourbon Pop. And ya’ll know I love me some Bulleit Bourbon. The ingredients and directions are simple, but the pop is a rich chocolatey sin, with just a tease of bourbon flavor to savor.
Here’s the recipe from Finecooking.com:+ 1/2 cup granulated sugar + 3-1/2 oz. bittersweet chocolate (70% to 72%), chopped + 2 Tbs. Dutch-processed cocoa powder + 1/8 tsp. table salt + 2 Tbs. good-quality bourbon
Directions: Put the sugar, chocolate, cocoa powder, salt, and 2 cups water in a large saucepan. Bring to a boil over medium heat, whisking constantly. Transfer to a 4-cup glass measure (or any container with a spout for easy pouring). Let cool at room temperature for 30 minutes. Stir in the bourbon and divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just set, about 3 hours. Insert craft sticks and freeze until completely set, about 4 hours more. When ready to serve, unmold or peel off the paper cups.
Side note : The mold I purchased was the Norpro Ice Pop Maker, which I have absolutely no complaints about. But I do recommend reading the user reviews for tips on how to use it the most efficiently.

It’s about time I jumped on the Boozy Pops bandwagon. I was first inspired to go for it when I saw the People’s Pops: 55 Recipes from Brooklyn’s Coolest Pop Shop recipe book (which I don’t own, feel free to send me a copy!). Since the book wasn’t available yet I searched the internets and discovered a plethora of recipes, but the one that always got the best reviews was the Bittersweet Chocolate Bourbon Pop. And ya’ll know I love me some Bulleit Bourbon. The ingredients and directions are simple, but the pop is a rich chocolatey sin, with just a tease of bourbon flavor to savor.

Here’s the recipe from Finecooking.com:
+ 1/2 cup granulated sugar 
+ 3-1/2 oz. bittersweet chocolate (70% to 72%), chopped 
+ 2 Tbs. Dutch-processed cocoa powder 
+ 1/8 tsp. table salt 
+ 2 Tbs. good-quality bourbon

Directions: Put the sugar, chocolate, cocoa powder, salt, and 2 cups water in a large saucepan. Bring to a boil over medium heat, whisking constantly. Transfer to a 4-cup glass measure (or any container with a spout for easy pouring). Let cool at room temperature for 30 minutes. Stir in the bourbon and divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just set, about 3 hours. Insert craft sticks and freeze until completely set, about 4 hours more. When ready to serve, unmold or peel off the paper cups.

Side note : The mold I purchased was the Norpro Ice Pop Maker, which I have absolutely no complaints about. But I do recommend reading the user reviews for tips on how to use it the most efficiently.


PHOTO
Jun 11
8:28 pm
7 notes