DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, Intoxicology offers RumChata paletas recipes.

N othing hits the spot on a hot Summer’s day like a cold frozen treat. It’s been ridiculously hot here in Florida, and that means it’s time to make PALETAS. Some prefer ice cream, others go for Italian ice, but when I need to keep cool my go-to treat is a paleta, the Mexican ice pop that puts a shame to those popsicles you had growing up. Paletas are kind of like popsicles but much more. So, what’s the difference? When you think of popsicles you usually think water, sugar, artificial colors, and flavors. Paletas are typically handmade from natural ingredients like fresh fruits and juices. My favorite part though is the big chunks of fresh fruit frozen all inside of it that you make you want to take a big bite. Now I said Mexican tradition, but honestly, many Latin-American cultures make them, or their own version packed with local flavors, so I won’t even begin to debate who was first. Just know that they are super easy to make, super fun, and so satisfying on a hot Summer day. We typically like to make them ourselves, and when I do I usually make two batches. The regular ones for the kids, and the boozy ones for the adults. Whether you call them “poptails” or “booze pops”, spiked paletas are something you MUST try this Summer. There are just four simple steps:

• Step One: Pick your fruit. We typically look for flavors in season. You can go with any fruit you like really but getting fruits in season will taste the freshest and likely be cheaper on your wallet!
• Step Two: Choose your liquid: Sometimes we just go for fresh juices like orange, lime, or lemon. For other recipes, you may want a creamier texture and can choose from things like milk, yogurt, half & half, or coconut milk. For spiked versions, any spirit really works. Try swapping out creamy ingredients with a cream liquor (replace with liqueur) like RumChata for a real treat!
• Step Three: Pick your spices and sweeteners: Here’s where the creativity comes in. Go as simple as adding sugar or honey, or as extreme as adding in things like mint, chili powder, or coconut flakes.
• Step Four: Pour into your molds and freeze for about 5-6 hours and enjoy!

When we make ours, I prefer to use dairy for that extra bit of creaminess in the taste. We made three different versions using RumChata cinnamon rum cream liqueur and they turned out GREAT! Keep in mind if you use alcohol, you’ll want to watch how much you use so that it will freeze. Check out our boozy paletas below and let us know what you think!

Strawberries and Cream

• 1 cup diced strawberries
• 1 cup heavy whipping cream
• 1/3rd cup RumChata
• 2 tablespoons sugar

Directions: Remove the strawberry stems and put them in a bowl. Take about 1/4th of the strawberries and set aside, then put the rest in your blender or processor. To the blender add in your cream, RumChata, and sugar. Blend and pulse until its blended but not completely liquified. Now take your other strawberries, cut them into small chunks, and put them in your popsicle molds. Next, pour your blended mixture into the molds filling in the spaces between the strawberry chunks. Freeze for 6-8 hours or overnight and enjoy!

Coconut Pineapple

• 1 cup diced Pineapple Chunks
• 2/3 cup Coconut Milk
• 1/3rd cup Pineapple Juice
• 1/3rd cup RumChata
• 1 tablespoon honey (optional)

Directions: Cut your pineapples into small cubes (or purchase pre-cut chunks) and add 3/4s of them to your blender and put the rest to the side for later. Next add your milk, juice, and RumChata and blend together but do not completely liquify. You can add honey as well, but if you prefer it less sweet you can skip it. Next, cut your leftover pineapple chunks into smaller pieces and add to your molds. Finally, pour your mixture into the molds filling up around the chunks. Free for 6-8 hours or overnight and enjoy.

Mango Orange

• 1 cup diced Mango Chunks
• ½ cup Orange Juice
• ½ cup Mango Nectar
• 1/3rd cup RumChata
• ½ teaspoon Chili Powder (Optional)

Directions: Dice your mangos into small chunks and add ¾ of them to your blender. Combine orange juice, mango nectar and RumChata in the blender next. Blend together but do not liquify. Next, take your leftover chunks and add them to your molds. Optionally you can add in chili powder for some spice (Mexican style) before pouring your mixture into the molds filling up around the chunks. Freeze for 6-8 hours or overnight then enjoy!

Cheers!

Alex

The post Frozen Treats: Boozy RumChata Paletas appeared first on Intoxicology - Cocktail Recipes, Liquors Reviews, Mixed Drinks & More.