Nutella Espresso Rum Popsicles are a perfect adult treat for summer days and nights. Made with only 4 ingredients: bananas, coconut milk, espresso rum liqueur, and Nutella. So easy and takes only minutes to mix together!
Wanna know something? Alcoholic popsicles are hard to make. Okay, they aren’t really that hard to make but apparently they are for me. Originally I had planned on doing a champagne and fresh fruit popsicle. Everything went well in the beginning. I used a champagne made up of all Pinot noir grapes and one that, unfortunately, wasn’t inexpensive. I really don’t understand why I did this, besides the fact that I thought: 1) the popsicles would have a beautiful pink color, 2) I would have leftovers to drink, and 3) of course I would have the popsicles to eat too. It never crossed my mind that I would actually use up the full bottle in the recipe and the damn thing wouldn’t turn out. The popsicles didn’t freeze properly so there were ice crystals all throughout and the beautiful pink color wasn’t really beautiful, the sticks slid right out when I tried to remove them, AND I ruined great champagne by freezing it. Some recipes I mess up can be saved, but not this one. I totally underestimated the amount of non-alcoholic liquid I needed to counteract the champagne. What can I say, chemistry has never been a strong point of mine…
With the next popsicle recipe, I decided to start with a more stable base, one that would freeze properly when mixed with alcohol I knew Nutella needed to be included because who doesn’t LOVE Nutella, except for maybe Chey from NSN because she’s allergic to chocolate (booooooooo!). The good news is, if you are ever at a party with her and there’s milk or dark chocolate treats around, you don’t have to worry about her eating them all (yaaaaaaaaaaaaaayyyyyy!). Back to the Nutella, so I actually use a brand from Italy called Rigoni Di Asiago Nocciolata Organic Hazelnut Spread with Cocoa and Milk (p.s. any brand of chocolate hazelnut spread will do and just use your favorite). I did, however, use the name Nutella in my description because EVERYONE knows what it is when you say it. Plus my title would have been too long if I called it “Rigoni Di Asiago Nocciolata Organic Hazelnut Spread with Cocoa and Milk Espresso Rum Popsicles”. By the way, I also didn’t use Kahlúa for the espresso rum liqueur…I used Grind Espresso liqueur because I like the taste better.
Regardless of the name, these Nutella espresso rum popsicles are an easy, kind-of-healthy snack or dessert. The perfect summer treat to enjoy while laying out by the pool or sitting on the couch after you’ve had too much sun, like where I was Sunday late afternoon because I got fried during our Saturday BBQ. Rut-roh!
These Nutella Espresso Rum Popsicles are part of Popsicle Week 2016. Let’s all celebrate together with this huge collection of some of the best recipes for these delicious icy treats from my fellow food bloggers. Click here for more yummines!
- 2 medium sized ripe bananas
- 1 cup full fat coconut milk
- ¼ cup espresso rum liqueur (like Grind Espresso liqueur or Kahlúa)
- ¼ cup chocolate hazelnut spread
- Combine all ingredients and process until smooth and creamy using a counter blender, food processor, or an immersion stick blender. Evenly distribute mixture in 8 (4 ounce) popsicle mold and insert sticks in middle of each.
- Freeze until firm for at least 4 hours. To remove, run warm water over the outside of popsicle mold for 30 seconds. Leftovers will last up to 1 week covered in freezer.