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Kahlúa Pudding Popsicles


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Flavored with Kahlúa, cocoa powder and bittersweet chocolate, you are going to love these pops! Make them without the Kahlúa and just add an extra 1/2 c. of whole milk. These chocolate pudding pops can be made sugar-free by using a sugar substitute. They can also be dairy free by substituting the whole milk for soy milk.


  • 2 c. whole milk
  • 1/2 c. Kahlua
  • 1/2 c. sugar or sugar-free substitute
  • 1 egg yolk
  • 1/2 c. cocoa powder
  • 1/2 tsp. salt
  • 1 Tbsp. Clabber Girl Cornstarch
  • 1 tsp. vanilla extract
  • 1/2 oz. bittersweet chocolate finely chopped


Combine Kahlúa, milk, sugar, cocoa powder, corn starch, salt and egg yolk in a medium saucepan over medium-high heat, stirring well with a whisk. Cook for 5-10 minutes or until thick and bubbly, stirring frequently.

Remove pan from heat. Stir in 1 teaspoon vanilla extract and bittersweet chocolate. Transfer the mixture to a bowl; place bowl in an ice-filled bowl. Cover surface of pudding directly with plastic wrap; cool completely about 30 minutes. Spoon chocolate mixture evenly into 6 (4-ounce) ice-pop molds. Top with lid. Freeze 4 hours or until thoroughly frozen.