I hope you don’t mind another popsicle recipe so soon, because I’ve been having a blast making them! Plus I’m sure you don’t want to miss this one, it was a real favourite amongst my tasters.
Dave was the only one who didn’t love them. I think he was expecting (or hoping for) more of a punch. Personally, I liked that they had a nice Kahlúa flavour, without that boozy kick. Give them a try and tell me what you think.
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram.
Recipe Type: dessert
Makes: 10 popsicles
- 3 1/2 cups Non-Dairy Chocolate Milk (sweetened)*
- 2 tbsp Cornstarch (or tapioca starch)
- 1/4 cup Kahlúa
In a medium sized saucepan, whisk together the chocolate milk and cornstarch until thoroughly combined. Bring to a simmer over medium-high heat, whisking often. Simmer for 2 – 3 minutes, until the mixture thickens slightly (watch closely, so it doesn’t boil over). Remove from heat and whisk in the Kahlúa.
Pour Kahlúa mixture into popsicle moulds, leaving about 3mm (1/8″) head room. Place the lid on the popsicles and insert popsicle sticks.
Freeze for 8 hours or overnight.
*Choose your favourite non-dairy chocolate milk (I used soy for extra creaminess), but do make sure it’s a sweetened one.
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Some of the items I used to make this recipe.
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