As the weather gets warmer, and the days get longer, its time to rethink your afternoon coffee run. Instead of heading out for an over priced, sugary calorie bomb in a cup, why not make these easy “cappuccino” pops at home? We love the old school look of these ice-pops, made from coffee, cream and sugar, with just a touch of cinnamon. The recipe can be customized to suit your taste. A little sweeter? More cream? Dairy free? No problem. We even made ours decaf!
Cappuccino Ice Pops:
Brew 3 or 4 cups of strong coffee, and cool to room temperature. (If you make a little extra in the morning, it will be cool when you get home in the evening.)
Using the ice pop molds of your choice, or paper cups if you don’t have a mold, freeze about 1/2″ of cream until it is solid. You can substitute the milk of your choice; coconut, almond or soy would work just fine. We don’t recommend using skim milk , as it might be a bit watery and lack substance once its frozen.
Once the coffee is cool, add cream (or the milk of your choice) to taste, about 1/2 to 2/3 cup of sugar to taste, and a little cinnamon. Mix well and pour into the molds or paper cups. If your mold has sticks and a cover, insert them now. If not, let the coffee start to freeze up a little before inserting the sticks. We covered our mold with foil, and popped the sticks through so that they would stand upright while freezing. Leave them in the freezer until they are fully frozen, remove from the molds and enjoy!
Tips: Dip the mold in warm water to loosen the pop so it slides out easily.
Once frozen, the sweetness in the coffee subsides a bit. Use a little more sugar than you normally would, to get the correct sweetness in the ice pop.
You can make the coffee and refrigerate it until you are ready to freeze it. The colder the coffee when you start, the less ice crystals your pops will have.
Photo: Spencer Jones for Glasshouse Images
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Tags: cappuccino, coffee, cream, frozen coffee ice pops, frozen treats, ice pops, rethink your coffee run, sugar, unrecipe of the week
Indigo jones 
July 31, 2017 at 9:28 am |
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