It's a cocktail, a Popsicle, and a breakfast cereal flavor all in one! These pretty pastel treats pack a strong vodka punch and are not for those who shy away from the taste of alcohol
I've been seeing a lot about Popsicles over the summer. First in the Globe and Mail and then on the cover of almost every food magazine. I kept reminding myself to get a Popsicle mold but then when I was out and about I'd always forget would have to remain popsicle-less
I suppose that I could have used paper cups or something, but I was unreasonably attached to the idea of having the classic mold. Nothing else would do.
So when Erin Nichols' (of erincooks.com) new book on cocktail Popsicles showed up at my doorstep I finally got my act together and found the classic Popsicle mold that I had been meaning to buy all summer long.
I didn't exactly run to the store or anything, that would require getting out of my pajamas. I just fired up the computer and bought it off of Amazon. Cross that off the 'ol to-do list.
I debated over the Martini, the Bellini, and the Fruit Loop before being won over by the Fruit Loop's pretty layers.
The next step was to mix the yogurt with the vodka. It was here that I realized that not all yogurts are created equal. Once the vodka was added to the yogurts they simply became vodka flavored yogurt. Not even sweetened yogurt. Just vodka flavor and nothing else. To remedy this I stirred some sugar into each one until it dissolved and then added lemon zest and juice to the lemon yogurt and lime zest and juice to the lime yogurt. I didn't have anything to add to the cherry one so I just sweetened it and let it be.
Then it was time to layer the yogurt in the molds. In order to get clean lines (and not just have all the colours sink together into a swampy sad mix) you have to freeze the each flavor until its firm enough to add another.
These were a breeze to unmold (especially since I can pop the individual molds off of the metal tray) and upon tasting them we realized just how strong they were. They really are a cocktail, not just a dessert.
The layers of yogurt that I added extra juice, zest, and sugar to were very tasty but the cherry layer was just creamy vodka flavor and was too strong for a couple of our guests.
I can't wait to try another flavor with spiced rum (my favorite) or some tasty liqueurs. Erin also included some holiday flavors that I'm planning on using at my Christmas tree decorating party (yes, I am already planning Christmas..).
The Fruit Loop Cocktail Popsicle
Ever-so-slightly adapted from Poptails by Erin Nichols
1 1/4 cups vanilla vodka
1/2 cup cherry yogurt
1/2 cup lemon yogurt
1/2 cup lime yogurt
My Notes: If desired, add lemon juice, lemon zest, lime juice, lime zest, sugar to sweeten to taste
1. Add the vodka to a 2 quart pot and place over high heat. As soon as the vodka begins to bubble set a timer for 2 minutes and allow to boil rapidly for the entire two minutes. As soon as the timer goes off remove the pot from heat and pour the vodka into a heat proof bowl or container. Don't leave it in the pot or too much will evaporate off. You should be left with around 1 cup of prepared vodka. Place in the fridge to cool completely
2. Place the yogurts in three separate bowls and add 1/3 cup of vodka to each one. Stir, taste, and add the sugar, juice, or zest if desired.
3. Divide the cherry yogurt between the Popsicle molds and place in the freezer until firm. Then layer the lime yogurt on top and place in the freezer until firm. Repeat with the lemon yogurt. Make sure to leave room for the pops to expand, leave room at the top of each mold.
4. Once all the flavors have been layered allow the pops to freeze completely overnight.
5. Run a bit of warm water over the mold or just warm with your hands, pull out the poptail and enjoy!
Full Disclosure: This book was sent to me by a publisher to review. I did not receive any payment for this post and all opinions are 100% my own