Four Boozy, Frozen Indian Treats For A Cool And Thrilling Summer!
It’s a no-brainer that the sweltering summer months call for frozen treats that dance on your palate and cool you off, all at the same time. What better way to achieve that result than to become masterful in concocting some frozen Indian desserts? The sheer brilliance of Indian frozen desserts lie in their unique ability to capture the essence of India’s diverse culinary heritage as well as doubling down as an indulgent and refreshing treat!
Now is there anything better in the world than frozen Indian desserts? Well, the short answer is yes. Spiked frozen Indian desserts! Everything is always better (or at least a lot more fun!) with alcohol, so why not add a boozy twist to modernise some of these dishes?
Read on for 4 incredibly exciting recipes of alcohol-infused frozen Indian desserts and beverages which are sure to add a thrilling twist to your summer (and your palate).
Spiced Chai Vodka Popsicles
Ingredients
60 ml Ketel One vodka
480 ml milk
2 tablespoons loose black tea leaves
4-5 whole cloves
4-5 green cardamom pods, lightly crushed
1 cinnamon stick (dalchini)
1/4 cup sugar (adjust according to taste)
Instructions
Take a saucepan and heat the milk until it comes to a simmer.
Add in the loose black tea leaves, whole cloves, crushed cardamom pods, and the cinnamon stick.
Stirring occasionally, let the mixture simmer for about 5-7 minutes in order to properly infuse the milk with the spices.
Remove the saucepan from heat and let the chai mixture cool down slightly, then strain the chai mixture through a fine mesh sieve.
Stir in the sugar until dissolved, then add the vodka and mix well.
Pour your chai vodka mix into popsicle moulds, gently insert popsicle sticks and freeze until solid or at least for 4-6.
Once frozen, remove the popsicles from the moulds and serve immediately.
Pistachio Saffron Vodka Kulfi
Ingredients
60 ml Smirnoff vodka infused with saffron
480 ml heavy cream
240 ml condensed milk
1/4 cup pistachios, finely chopped
1/4 teaspoon ground cardamom
A few strands of saffron
Instructions
Over medium heat, take a saucepan and heat the heavy cream until it begins to simmer.
Gently stir in the condensed milk, ground cardamom, chopped pistachios, and the saffron strands, and let the ingredients of the saucepan simmer for another 5 minutes, stirring them occasionally.
Remove the mixture from heat and let it cool slightly, then add in the saffron-infused vodka.
Pour the entire mixture into kulfi moulds or small cups and cover them with aluminium foil. Gently insert popsicle sticks into each mould and freeze overnight or at least for 6-8 hours.
While serving, take the moulds and dip them very briefly in warm water to loosen the kulfi from the moulds. Serve immediately.
Mango Lassi Rum Popsicles
Ingredients
60 ml McDowell’s X Series Dark Rum
2 ripe mangoes, peeled and diced
240 ml plain yoghurt
2-3 tablespoons honey or sugar (according to taste)
A pinch of cardamom powder
Instructions
Take a blender and combine all the ingredients until the consistency of the mixture is smooth and creamy.
Taste the mixture and adjust the sweetness if deemed necessary.
Pour the entire mixture into popsicle moulds and then gently insert popsicle sticks. Freeze until the mix is solid or for a minimum of 4-6 hours.
Once frozen, remove the popsicles from the moulds and serve immediately.
Strawberry Falooda Vodka Milkshake
Ingredients
60 ml Ciroc vodka
1 cup fresh strawberries, hulled and chopped
480 ml milk
60 ml strawberry syrup or strawberry puree
2 tablespoons falooda seeds (basil seeds)
1/4 cup cooked falooda noodles (vermicelli noodles)
2 scoops of vanilla ice cream
Crushed ice (optional)
Fresh strawberries for garnish
Instructions
For the Strawberry Falooda:
Soak the falooda (basil) seeds in water for around 15 minutes or until you can see them swell up and then drain the excess water.
In a blender, combine the chopped strawberries, milk, and strawberry syrup/puree and blend until the mixture reaches a smooth consistency.
For the Milkshake:
In the blender that already has the strawberry mixture (from the previous step), add in the soaked falooda seeds and the cooked falooda noodles and blend very briefly briefly to incorporate these ingredients into the milkshake.
Add crushed ice into the blender for a chilled milkshake, if so desired.
Top It off with:
Follow on by adding vanilla ice cream to the blender and blend until the mixture is creamy and smooth.
Add the vodka and blend very briefly to combine.
Serve:
Pour your spiked Strawberry Falooda Vodka Milkshake into tall glasses, garnish with fresh strawberries and serve chilled.
Whether you’re enjoying them by yourself or serving them at your next gathering, try your hand at these authentically Indian frozen spiked delights this summer, and watch everyone get floored at the sheer boozy deliciousness of these treats!
