If you’re hot, and if you like fudgsicles or iced caps, then I’ve got just the thing for you: My adult-only Mocha Baileys Fudge Pop Recipe.
This poor little bottle of Baileys I had was sitting all forlorn like in my liquor cabinet. Usually it’s waiting for winter because the only thing I ever tend to use it in is a coffee drink. Coffee drinks, of course, do not make the ideal hot summer drink (and it’s supposed to be hot AF this weekend in Ontario!).
After I spotted the Baileys, I thought about the iced cappucinos I’ve been getting lately to give me the energy boost I needed around 2pm to survive summer excursions with a gaggle of friends with even bigger gaggles of kids who were all sugar-fueled on fudgsicles (of the storebought, non-alcoholic variety).
Then I started to wonder why I was waiting for winter to bring out my Baileys again. I promptly hit Walmart for some popsicle molds, mad scientist laughing all the way. I went home, brewed some coffee, and stirred up a chocolately, icy cool, Mocha Baileys Fudge Pop.
Because us adults should be able to enjoy treats too.
- 1 1/4 cups brewed coffee
- 5 tbsp 18% cream
- 5 tbsp Baileys
- 1/4 cup chocolate syrup
- Combine all ingredients, and allow to chill in the fridge, as this will reduce the size of ice crystals. Pour into an 8 mini-popsicle mold, or eight 3oz mini paper cups.
- Freeze overnight. If using paper cups, insert the dipsticks just after the mixture solidifies enough to hold the stick upright.
- Exercise care removing them from the molds, as they will be softer than most homemade popsicles. Dip the mold in hot water to loosen them before pulling.
- To be able to freeze a popsicle with alcoholic content, the alcohol-by-volume needs to be a maximum 20% or less, which would be 1 shot (AKA 1.5 oz, AKA 3 tbsp) of every cup, total volume.
- If you have a lot of trouble removing them from the mould, cut back to 4 tbsp of Baileys.