Mocha Ice Pops

I’ve been in a coffee sort of mood.  Iced coffee, specifically.  With a hint of chocolate. Frozen.  On a stick.

I’ve got a few different ice pop molds, and have made tons of frozen treats, but never any with coffee. This baffles me, and must be rectified.  Like, immediately.  After a little research, it looks as though David Lebovitz has my solution, in the form of his Vietnamese Coffee Popsicles. Alas, no chocolate in these, but perhaps someone else has shared my dilemma?  A little more research reveals that Adrianna from A Cozy Kitchen has adapted the recipe to include cocoa – jackpot!

Since I wanted to use cold-brewed coffee (my most recent obsession), I completed that step the night before.  This recipe for cold-brewed iced coffee comes from The New York Times, and it is simply delicious.  For the ice pops, I doubled the recipe and stopped at the part after the coffee is strained twice – you will have a bit of coffee concentrate left over.

I also used a combination of heavy whipping cream and whole milk in place of the sweetened condensed milk.  You can add a bit more sugar or cocoa powder, to taste, but be careful not to add more than a spoonful or two, or the pops will not freeze solidly. Superfine sugar (also called caster or baker’s sugar) is a fine, granulated sugar, terrific for dissolving quickly in cool beverages, but you can swap it out for regular granulated sugar if you don’t have it on hand.

Finally, I dipped the tops of half the pops in chocolate vermicelli for a little extra chocolate oomph.

Icy, mocha refreshment – achieved!

Mocha Ice Pops
Adapted from A Cozy Kitchen, here.

2 cups cold-brewed coffee concentrate
3 ounces heavy whipping cream
3 ounces whole milk
1 1/2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla powder
4 tablespoons superfine sugar
chocolate vermicelli, for garnish

In a large beaker or bowl with a pouring spout, mix the coffee concentrate with the heavy cream and milk.  Add in the cocoa powder, vanilla powder and sugar, stirring well to fully incorporate.  Taste and adjust as desired.

Pour into popsicle mold (makes about eight 2 1/2 ounce pops), insert sticks, and place on a level surface in the freezer.  Freeze overnight for best results.

I find it is easiest to remove the pops from the molds all at one time.  To loosen, fill a pan or sink with warm water up to the top of the mold.  Place the mold in the water for a minute or two, then slowly remove pops from the mold.  If you are garnishing the pops with the chocolate vermacelli, dip each in a light dusting and gently shake of the excess.  Place them individually in small cello or plastic bags and return to the freezer for at least 30 minutes before serving.

The pops will keep for up to two weeks in the freezer.


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