Its that time of year again! All the kids are out in their red, white and blue, parties being planned and faces being painted. That time of year we all get together and celebrate with pride and enjoy summer in our great country.
With the 4th of July comes parties, baking and BBQ'ing. My neighbor always hosts the best party every year. He has the most festive stuff and theme'd to the nines! Everyone who comes is also in charge of bringing one thing to contribute. Going with the patriotic party I decided to contribute a bit of a different idea this year.
What better way to cool off in the hot summer sun than with a nice cold popsicle! Better yet, lets cool off with a cocktail popsicle! These RumChata boozy pops are creamy and loaded with fresh fruit, its like a mini cocktail in a perfectly frozen mold!
They were super easy to make and all the big adult kids loved them last year! Needless to say they were such a hit, I'll be making them again this year. I already know they will be gone in a split second flash! Happy 4th of July Ya'll!
Want more 4th of July ideas? Check out:
To make, add the strawberries, 1/4 cup simple syrup, and 2 tablespoons RumChata to a food processor or blender. Pulse until smooth.
Distribute the strawberry mixture evenly between the 10 paper cups. Place in the freezer for at least one hour.
Rinse the food processor and combine the blueberries, simple syrup, and RumChata. Pulse until smooth. Place in the refrigerator until ready to use.
In a large bowl, cream together the cream cheese, sweetened condensed milk, and RumChata. Scoop or pour into the chilled paper cups on top of the frozen strawberry mixture. The cups should be 2/3 of the way full after adding in the cheesecake layer.
Freeze the cups for 30 minutes, and then press a wooden craft stick into the center of each cup.
Freeze for at least an additional 30 minutes.
Pour in the blueberry mixture and freeze for 30 minutes.
Then, sprinkle the graham cracker crumbs on top of each popsicle and freeze again, for at least 6 hours or overnight.
When ready to eat, peel away the paper cup and enjoy!
Ingredients
FOR THE SIMPLE SYRUP:
- 1/2 cup sugar
- 1/2 cup water
FOR THE STRAWBERRY LAYER:
- 1 1/4 cups strawberries, hulled and chopped
- 1/4 cup simple syrup
- 2 tablespoons Rumchata (or Bailey's, or milk)
FOR THE BLUEBERRY LAYER:
- 1 1/4 cups blueberries
- 1/4 cup simple syrup
- 2 tablespoons Rumchata (or Bailey's, or milk)
FOR THE CHEESECAKE LAYER:
- 6 oz cream cheese, softened
- 3/4 cup sweetened condensed milk
- 1/3 cup Rumchata (or Bailey's, or milk
- 4 graham crackers, crushed into crumbs
YOU WILL ALSO NEED:
- 10 3 oz paper cups
- 10 wooden craft sticks
Directions
- To make, add the strawberries, 1/4 cup simple syrup, and 2 tablespoons RumChata to a food processor or blender. Pulse until smooth.
- Distribute the strawberry mixture evenly between the 10 paper cups. Place in the freezer for at least one hour.
- Rinse the food processor and combine the blueberries, simple syrup, and RumChata. Pulse until smooth. Place in the refrigerator until ready to use.
- In a large bowl, cream together the cream cheese, sweetened condensed milk, and RumChata. Scoop or pour into the chilled paper cups on top of the frozen strawberry mixture. The cups should be 2/3 of the way full after adding in the cheesecake layer.
- Freeze the cups for 30 minutes, and then press a wooden craft stick into the center of each cup.
- Freeze for at least an additional 30 minutes.
- Pour in the blueberry mixture and freeze for 30 minutes. Then, sprinkle the graham cracker crumbs on top of each popsicle and freeze again, for at least 6 hours or overnight.
- When ready to eat, peel away the paper cup and enjoy!