Sunday, July 14, 2013

Creamy Coffee Popsicles

Lets talk about coffee for a minute. 

Creamy Coffee Popsicles: Loves Food, Loves to Eat
I have a bit of a coffee problem. As in, I drink a ton of it and can't start my day without it. I'm also kind of a coffee snob. I'm not a fan of a certain coffee chain that my city prides itself on—I like small local roasters and shops, a good bold flavor, and no add ons. No sugar-vanilla-double-triple-mocha--latte-whip for me, please. Give it to me black. Hot or iced. 

Creamy Coffee Popsicles: Loves Food, Loves to Eat
I'll occasionally add a small splash of (unflavored) cream or half n half if I'm feeling frisky, but never sugar. I just like the flavor of the coffee, alright!? I'll make an exception to my no-sugar-in-my-coffee rule when it comes to desserts like coffee ice cream. Or Vietnamese coffee, with swirls of sticky sweetened condensed milk. 

Creamy Coffee Popsicles: Loves Food, Loves to Eat
That's what I was going for with these pops originally, Vietnamese coffee popsicles. But, once the coffee and condensed milk are stirred together and frozen, you lose that swirly separation that makes Vietnamese coffee its own special beast. Instead, they took on a coffee ice cream vibe, and I can dig that. Super strong coffee ice cream on a stick? Ok, now that will appease both my dessert obsession and my coffee snobbery. 

Creamy Coffee Popsicles: Loves Food, Loves to Eat

Creamy Coffee Pops
From this pop recipe and this coffee recipe

Makes 8-10 depending on size of popsicle mold

I used David Lebovitz's recipe/proportions, but rather than brewing espresso, I made a batch of cold brew. Seriously, strong, dark cold brew is one of life's greatest inventions. And it's so, SO easy (Make it just to have in the fridge...your life will change). Just plan ahead. The cold brew needs to sit overnight, then pops will take 4-6 hours (or more) to freeze through. Also, these are super strong...and caffeinated. If you're planning on having these in evening, consider decaf coffee grounds. 

2/3 cup of ground coffee 
2 3/4 cups water
2/3 cup sweetened condensed milk

Add ground coffee and water to a large container and stir until all the grounds are wet. Cover and refrigerate overnight. Strain through cheesecloth and a fine-mesh sieve.

To make pops, whisk together the strained coffee and condensed milk, and pour into popsicle molds. Freeze until solid. 

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