Poptails with Tekeen | dashofjazz.com

Poptails with Tekeen

*The subject of this post is intended for readers 21 years and older.

I watched a Facebook video read an article recently about how millennials are the most nostalgic generation and the reasoning behind it. Though there are many things from my childhood in which I would gladly still indulge with no changes [Classic Nickelodeon, Cheetos Puffs, Ring Pops, Skip It!] there is one thing that I feel needs a tweak: popsicles. Sure, Bomb Pops, and those Teenage Mutant Ninja Turtle heads with the gumball eyes are fantastic but you know what else is great? Wine! Wine is kind of like a snack for adults, right? I was inspired to create an actual snack (or dessert, or breakfast–no judgement for however you choose to enjoy these) that incorporates all that good childhood nostalgia with an adult twist. These poptails (I can’t take credit for the name, unfortunately) taste super fresh, are all natural, and easy to make. You just throw most of the ingredients in a blender then freeze. There are two recipes in this post. You’re welcome. One, I call the “Spa Pop” as it has calming, watery ingredients like cucumber, melon, and rum. 🙂 The other is the “Trop-Pop” because…the ingredients are a bit tropical and I’m a bit basic. 🙂 The alcohol involved is made by a small company called Tekeen. Tekeen is a local (Dripping Springs, TX) company that produces wine cocktails naturally flavored with agave and you can find all the flavors at HEB or Spec’s. They recommend you enjoy their beverages ice cold, with or without additional spirits. But y’all know that I always have to make a recipe or ingredient my own so I made poptails instead. Poptails are an actual thing outside of this post and the internet is crawling with fun recipes. I hope you’ll try out one of the renditions below. The nice people over at Tekeen sent me all of their flavors to try and I decided to create a recipe with two of them. As always, all opinions are my own.


For the Trop-Pops

1 kiwi, sliced into 6 slices

1 cup crushed pineapple

1 cup passionfruit lime Tekeen

1 cup mango nectar

1/2 cup orange juice

1 tablespoon honey (if desired)

1 shot tequila (optional)

For the Spa-Pops

12 thin cucumber slices

About 1/4 of a personal watermelon

1 cup cucumber lime Tekeen

1/4 cup honey

1 shot white rum (optional)

Each recipe makes six poptails.

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Depending on your chosen recipe, place kiwi or cucumber slices in the popsicle molds. Add remaining ingredients to a blender or food processor and pulse until smooth.

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Pour into molds and freeze for about five hours.

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Remove from molds and enjoy!

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Let me know below if you’ll try these and what combinations you think of. Thanks!

Signature Dash of Jazz

This post is also part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Susan and Mike from Simply Sundays.



  1. Lindsey

    Does the Tekeen, have any other alcohol in it besides wine? If so what is it?

    1. Hi Lindsey!

      The only alcohol in Tekeen is orange wine. If you want an extra kick (like me) you can add a shot to your poptail mix per the recipe. I hope this helps.

  2. Lindsey

    Ok. Thanks! Looking foward to trying this out for Memorial Day festivities!

  3. I love the name poptail! Adorable, and these sound so delicious. I made mojito Popsicles last summer and I think I’ll have to try these!

  4. YUM! Where have Poptails been my whole life?? Thanks for your submission to the Taste of Summer Food Blog Round Up! This one’s a keeper!

  5. […] warm and fuzzy (emphasis on warm) after a generous amount of wine. I love fun cocktails (see my poptails recipe for confirmation) but I’m not a mixologist by any means so although my head has been […]

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