Chocolate Milk Punch Pops
Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham
- 3 cups chocolate milk
- 1/2 cup bourbon
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon grated nutmeg
- 12 (3-oz.) paper cups
- 12 (3 1/2-inch) food-safe wooden ice-cream spoons
- 3/4 cup chocolate syrup
- 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.
- 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.
- 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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