Bourbon Caramel Latee Pops & Red Zinfandel Chocolate Fudgesicles from Mattison's | Suncoast View

Chef Ray Lajoie

Bourbon Caramel Latee

2 cups strong coffee

¼ cup heavy cream

¼ cup good quality bourbon

¼ cup caramel sauce

1 teaspoon vanilla extract

Mix all ingredients together pour into molds and freeze overnight.

Red Zinfandel Chocolate Fudgesicles

1 Cup red Zinfandel

1 ½ c dark chocolate

1 ½ cup heavy cream

Heat half of the cream in microwave, pour over chopped chocolate, gently stir until smooth, add the other half of the cream and the wine. Let rest a few minutes to thicken slightly pour into molds and freeze over night.