These eggnog ice pops, made with cream, milk, eggs, sugar, nutmeg, bourbon, and rum, are a surprisingly fun way to enjoy the traditional holiday cocktail.
Eggnog Ice Pops
- Quick Glance
- Quick Glance
- 15 M
- 12 H, 15 M
- 10 pops
Special Equipment: Ten 3-ounce (88-ml) ice pop molds* and ten wooden ice pop sticks (see Leite’s Loves below for our preferred sources)
Have ready ten 3-ounce (88 ml) ice pop molds* and ten ice pop sticks. Set a fine-mesh sieve over a large liquid measuring cup or a medium bowl.
In a medium saucepan over medium heat, whisk together the cream, milk, egg yolks, sugar, nutmeg, and salt. Cook the mixture, stirring constantly with a wooden spoon, until just thick enough to coat the back of a spoon, 3 to 7 minutes.
Strain the custard through the sieve into the measuring cup or bowl. Stir in the bourbon and rum.
Carefully pour the custard into the ice pop molds. Cover the molds, insert the ice pop sticks, and freeze for at least 12 hours.
To release the pops, run the bottom of the mold under warm water very briefly. Remove the ice pops from the mold and serve right away. Extra pops may be stored individually in the freezer in small, resealable plastic bags for up to 2 weeks.
*Where To Find Ice Pop Molds
You can find all manner of shapes of ice pop molds online although you can also find simple ones quite inexpensively at dollar-type discount stores. Alternatively, you can use 3- to 5-ounce (88- to 148-ml) paper cups and wooden popsicle sticks and simply peel away the cups once the pops are completely frozen.)
**WHAT YOU DIDN’T KNOW ABOUT NUTMEG
In the early sixteenth century, nutmeg became so popular that people in Portugal strung it around their necks and carried graters wherever they went. Not only was it a fashionable sign of wealth, it was also thought to ward off disease. Perhaps we should bring this fashion back!
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Signature Saucepan by Le Creuset
Popsicle Molds by Miaowoof
Recipe Testers' Reviews
These eggnog ice pops are a perfect way to extend the eggnog season into the summer. These were extremely simple and quick to put together and were even more delightful to eat.
As they are so rich and creamy, I wouldn’t advise using molds any larger than 3 ounces. The popsicles came out very easily from the molds and looked perfect.
Such a lovely riff on eggnog for those of us who want our seasonal serving or two beyond the holiday! Quick and easy, especially if you have popsicle molds available—the longest part of this test for me was locating the molds.
After freezing, there was initially an issue of getting the pops out with the sticks intact, but we developed a quick warm water rinse and massage of the plastic mold to coax them out intact. They were popular, with the birthday boy having just one serving of cake but two popsicles, a clear indication of success. The next day, I stealthily observed him enjoying another several popsicles, and before I departed for home, we removed the remaining popsicles, placed them into resealable plastic bags for storage, and they are undoubtedly now long gone!
We were concerned about how much of an alcoholic flavor they would have, and we were pleasantly surprised that there was just a hint, no more.
I commented on the icicles in the popsicles, in a questioning way, perhaps with a slight bit of negativity, and received nothing but positive feedback in response to that comment – everyone liked this feature, noting that that was part of what gives popsicles integrity. Apparently, for those with more scientific or chemical knowledge than I possess, the alcohol also keeps the popsicles from freezing to a completely solid rock hard state, additionally enhancing their popsicle-ness.
We used cheap commercial popsicle molds of the Dollar Store variety and made 10 popsicles.