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Makes 12 pops
Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham

How to Make It

Step 1

Combine chocolate milk, bourbon, sugar, vanilla, and nutmeg in a 2-qt. measuring cup, stirring until sugar dissolves. Pour half of mixture into paper cups; cover and chill remaining half.

Step 2

Cover each cup with aluminum foil; make a small slit in center, and insert 1 ice-cream spoon into each cup. Freeze 4 hours or until firm.

Step 3

Carefully remove foil from cups. Pour 1 Tbsp. chocolate syrup into each cup; freeze, uncovered, 2 hours. Pour remaining milk mixture into cups; freeze, uncovered, 8 hours or until firm.

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