Grab & Geaux – 3 Tequila Popsicle Recipes

By July 10, 2017 July 16th, 2019 Blog

We will be serving up sweet, boozy, icy treats at Grab & Geaux during this year’s Tales of the Cocktail (#TOTC2017), a spirits industry event in New Orleans. If you can’t join us at TOTC, don’t worry. We’re giving you the power (and the recipes) to make these tequila popsicles in your kitchen.

The sweet treats were created by Country Velador, the chef-owner of Super Chunk Sweets & Treats and New Wave Market in Old Town Scottsdale. And if that wasn’t impressive enough, Country’s also the Executive Pastry Chef at Cowboy Ciao and Kazimierz World Wine Bar. We owe her a solid for developing such a delicious way to beat the heat this summer.

Check out the recipes for all 3 tequila popsicles below.

Tequila Popsicles

Pineapple Passion Blanco Pop

(makes about 9 pops)
3/4 cup pineapple juice
2 cups Real Passion Fruit syrup
1/4 cup Azuñia Blanco organic tequila
1 1/2 cup water

Mix all the ingredients together in a large bowl. Portion 1/2 cup into a liquid measuring cup. Position a funnel over the opening of an ice pop bag. Pour the mixture in and tie a knot on the top, while squeezing out excess air. Place in the freezer overnight. Clip off the knotted portion of the bag to enjoy!

Kiwi Apple Green Tequila Popsicles made with Azunia Tequila

Kiwi Apple Reposado Pop

(makes about 8 pops)
1 1/4 cup Real Kiwi syrup
1 1/4 cup Real Apple syrup
1 cup water
1 tablespoon lemon juice
1/4 cup Azuñia Reposado organic tequila

Mix all the ingredients together in a large bowl. Portion 1/2 cup into a liquid measuring cup. Position a funnel over the opening of an ice pop bag. Pour the mixture in and tie a knot on the top, while squeezing out excess air. Place in the freezer overnight. Clip off the knotted portion of the bag to enjoy!

Homemade Cold Chocolate Anejo Tequila Popsicles on a Stick

Coconut Fudgesicle Añejo Pop

(makes about 8 ice pops)
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1/4 cup natural cocoa powder
2 1/4 cups whole milk
1/2 cup Real coconut syrup
1/4 cup Azuñia Añejo tequila

In a large pot, stir together the sugar, salt, cornstarch, and cocoa powder until well blended. Slowly stir in the milk, as to not create lumps. Add the coconut syrup. Cook over medium-high heat, stirring constantly with a wire whisk, until the mixture comes to a simmer and slightly thickens. Pour into another container and stir in the Añejo. Place plastic wrap directly on the surface of the mixture so it doesn’t form a skin. Place in the refrigerator overnight.

Portion 1/2 cup into a liquid measuring cup. Position a funnel over the opening of an ice pop bag. Pour the mixture in and tie a knot on the top, while squeezing out excess air. Place in the freezer overnight. Clip off the knotted portion of the bag to enjoy!

Note: Ice pop bags can be found on Amazon.

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