Raise your hand if you have a coffee addiction!
Whoa! A heck load of you raised your hand. You know what, I used to be ashamed of my coffee habit, vowing every few months to go on some cleanse to nix it, but I’ve read the reviews and coffee is healthy for me (antioxidants, people).
There are actually nights where I go to bed looking forward to the next morning’s cup of coffee. I’ve finally come to terms with my addiction and am no longer ashamed. In fact, I recently told myself that I was going to find new ways to implement it in food I love. First way? Mocha Popsicles! Shut up…yes, they’re so amazing. So amazing that on my way into work, I dripped one all over that oxford blue shirt you see in the picture. (By the way, this is a very common occurence with me.) Thank heavens I use my trunk as a 2nd closet. I’m proud to say that I actually had ample choices to change into! Woo hoo!
Let’s talk popsicles…
They have super strong coffee in them. They have chocolate. And sweetened condensed milk. Basically, these Mocha Popsicles have every awesome thing ever created. Except cheese. But that’d just be weird.
Have you ever had Vietnamese Iced Coffee? It’s heavenly. Seriously. This is basically a Vietnamese Iced Mocha…just frozen solid.
You could make these blindfolded–they’re that easy. All you have to do is mix super strong brewed coffee (or espresso), sweetened condensed milk, a bit of Dutch processed cocoa powder and mix. I recommend that you do a little taste test and adjust accordingly. If you want it more chocolately…add more chocolate; want more sweetness…add more condensed milk. Cooking is fun!
And popsicle molds…umm…why are they made so cheaply? The dang piece of plastic snapped off and broke. Next time I’m thinking I’ll skip the tops and just use plain ol’ popsicle sticks. I’m also taking any recommendations on good popsicle molds…anyone?
Recipe adapted from David Lebovitz
Makes 8 popsicles, depending on the size of your molds.
I made super strong coffee using my French press. I put 6 scoops of coffee with 3 cups of hot water and let it sit for 5 minutes. It came out super strong and perfect. Also, if you don’t have sweetened condensed milk, David says you could substitute using half & half or milk. I would just add a little at a time to taste.
2/3 cup (160ml) sweetened condensed milk
1 1/2 tablespoon of unsweetened dutch processed cocoa powder
Mix the coffee with the sweetened condensed milk. Add the tablespoon of cocoa powder. Taste, and add a bit more milk or chocolate powder, if desired. (A spoonful or two is fine, but any more and the popsicles won’t freeze as hard.)
Pour into popsicle molds and freeze until sold. Mine took about 8 hrs. To loosen the popsicle out of its mold, hold under warm water until it slides out. Voila! Awesome Mocha Popsicles.