It is so incredibly hot this week here in Denver. While it might not be the best week to photograph popsicles, it is definitely the right week to get down on some refreshing, innovative, exciting, frozen treats on sticks. That is just what is happening across the interwebs, thanks to ineffably creative Billy Green of Wit & Vinegar.

It’s officially #POPSICLEWEEK.

The last day of it, in fact. And I’m coming in hot with something insanely delicious. This is the fourth year of Billy’s roundup of frozen pops, and I couldn’t be more excited to share my favorite recipe-of-the-week, along with about 100 other bloggers. Here’s the entire list of popsicle participants. There are enough recipes to satisfy your summery cravings all season long.

And now for some rich, creamy, boozy {and vegan!} popsicles made with St. George Spirits’ NOLA Coffee Liqueur. They’re filled with blended bananas and full-fat coconut milk and drizzled with my favorite condiment-of-the-moment, dark chocolate magic shell. All of my favorite flavors, together in one frozen bite.

For my regular blog visitors and the dinner party guests I’ve had here at the house, you know that I’m no stranger to boozy, frozen pops. They are the perfect dinner prelude, interlude between courses, or encore to a meal. This is my second year participating in #POPSICLEWEEK. Last year, I made watermelon + rosé pops. I’ve already christened this summer by sharing a recipe for watermelon margarita popsicles with strawberries + basil salt over at the Coastal Table blog. And now I’m ready to share a dessert-centric poptail with you!

This particular recipe took four passes to get it just right. Just the right amount of booze with just the right creamy texture. Earlier this year, one of my favorite domestic distilleries, St. George Spirits, sent me a bottle of their NOLA Coffee Liqueur to try. I had just made some coffee liqueur, myself, and was itching to try a really good purchasable version. Theirs has to be my hands-down favorite. It beats any other coffee liqueur out there. And it completely steals the show here with these pops, complemented by the richness of full-fat coconut milk, tropical banana notes, and a salted, toasted almond-laced dark chocolate shell.

Let’s go.

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coffee liqueur, banana + coconut cream poptails in almond-dusted dark chocolate

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• 1 ripe, organic banana
• 2 15-ounce cans full-fat coconut milk, divided
• 3 ounces St. George Spirits’ NOLA Coffee Liqueur
• 1 ounce aged rum {I used Pyrat XO}
• 1 ounce vanilla extract {I used OLC‘s the Real Deal Vanilla}
• 1 ounce agave nectar or maple syrup
• dark chocolate magic shell, for garnish {recipe below}
• roasted, salted almonds, for garnish {recipe below}

1. In a high-speed blender, combine the banana, one can of the coconut milk, NOLA coffee liqueur, aged rum, vanilla extract, and agave nectar. Blend until smooth and creamy.
2. Tare a pour-able container, such as a Pyrex measuring glass, and pour the puréed mixture into it. Take note of the measurement. My popsicle molds hold 30 ounces total, and I had to add a little extra coconut milk to bring the mixture up to 30 ounces. That’s where the extra can of coconut milk comes into play. Since bananas vary in weight, you may need to add a little extra coconut milk, so that you have enough of the mixture to disperse into your molds. Adding a little extra coconut milk won’t strongly affect the flavors in this recipe.
3. After you’ve made the right adjustments, so that your mixture can fill your molds, pour the mixture into the popsicle molds, insert the sticks, and freeze for at least six hours, preferably overnight.
4. Once the pops have frozen, now is the time to make the dark chocolate magic shell and toast your almonds. See the recipes below for this. These steps take less than 20 minutes to make.
5. When you’re ready to serve the pops, just run a little hot water over the molds to loosen them for easy removal.
6. Drizzle them with the dark chocolate magic shell and top with the roasted, salted almonds.

• I can’t remember where I saw this popsicle mold hack, but if you are using a mold like mine, keep your popsicle sticks in line by securing them with paperclips. It’s genius. Like I said, I can’t take the credit here, but it’s a lifesaver.
• If you want to go full-on decadent, substitute the coconut milk with coconut cream or even Greek yogurt. They both make a great swap.

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roasted, salted almonds

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• 1/2 cup chopped raw almonds
• drizzle of coconut oil
• pinch of sea salt

1. Preheat oven to 300 degrees.
2. Chop almonds to desired texture and scatter in a baking pan.
3. Drizzle with coconut oil and sea salt, to taste.
4. Bake for 7-10 minutes, stirring along the way, until the almonds release a toasty aroma. Be careful to not over-bake.
5. Let cool before serving.

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vegan dark chocolate magic shell topping

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• 1 90-gram dark chocolate bar {I used Chocolove’s Extra Strong Dark 77% bar}
• 1 tablespoon coconut oil

1. In a double broiler, over medium-high heat, combine the dark chocolate and the coconut oil.
2. Stir until melted. Remove from heat and set aside until ready to serve popsicles.

When my popsicle molds are free, here are a few fetching recipes I’ll be trying next:

• Shelly’s Roasted Blueberry Lavender Popsicles
• Lily’s Coconut Rainbow Popsicles {a collab with Alana & Molly}
• Sherrie’s Creamy Iced Coffee Pops with Espresso + Cacao Nib Crunchies
• Yossi’s Strawberry + Campari Paletas
• Cindy’s 3-Ingredient Passion Fruit Popsicles
• Alanna’s Blackberry Maple Cream Popsicles
• Beth’s Roasted Peach + Vanilla Bean Matcha Popsicles
• Meghan’s Strawberry Lime Popsicles
• Em’s #PINKDRINK Popsicles
• Sarah’s Coconut Lemongrass Ginger Popsicles
• Liz’s Prosecco Raspberry Popsicles
• Betty’s Classic Shanghai Mung Bean Popsicles
• Sara’s Cucumber Mint Green Tea Popsicles
• Brandon’s Chocolate Passion Fruit Popsicles
• Kate’s Lemon Balm-Lime Paletas
• Joanna’s Coconut Water + Pink Lemonade Popsicles

Have a superb start to your weekend!! On a side note, I’ve enjoyed several days away from the restaurant, and I can honestly say that I am thoroughly rested and inspired to take on whatever next comes my way. For those of you who know about my dad’s stroke, he is back at home and feeling a lot better. He has a long way to go, as far as his physical therapy goes, but he is cognitively “there” and committed to recovery. That was the best Father’s Day gift I could have received. I love you, Dad!!

Cheers to a fab weekend, filled with frozen treats. And seriously, if you don’t own a popsicle mold, spend the $15 bucks to get one. You’ll thank me and the other 100 or so bloggers for a summer filled with frozen popsicle recipes.

XO,

Jayme

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