These 3 ingredient coffee popsicles are the perfect cold summer treat to have on hand in your freezer. The popsicles are a cooling caffeine boost and a delicious variation on iced coffee.
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I’m not particularly fond of a regular cup of coffee, but I like all variations on it. I made a Dalgona recipe when it was trendy. However, my Dalgona recipe was caffeine-free. But I have noticed that when I make cold coffee with milk, I enjoy it just as much as my regular (iced or warm) matcha latte. This recipe for tiramisu overnight oats with coffee is also one that I truly enjoy.
So, what else can I make with cold coffee? Frozen coffee, aka coffee popsicles! A perfect cold treat to have on hand, you can make it as strong as you like it to be, and endless variations are possible.
COLD COFFEE POPSICLES
Cold-brew coffee is a refreshing and boosting drink during the hot summer, but it takes a bit of preparation. The best thing about coffee popsicles is that you can make a few ahead and pop it out of the freezer if you need a boost of refreshing coffee similar to iced coffee.
If you are a coffee lover, you should try this recipe and make yourself a batch of coffee popsicles to have on hand—a caffeine boost plus a refreshment without having to make coffee. You can thank your past self for that.
I’m team matcha/tea, but you can invite me to any good iced coffee or coffee popsicle party any time. It’s all about finding the good recipe and the right amount of milk or sweetness. The below recipe is my favorite, but feel free to experiment.
COFFEE POPSICLES VARIATIONS
This recipe is a latte. The amount of milk is up to you. However, the popsicles can become very watery if you use too little milk. While these might be the popsicles you love, it can be helpful to consider that they will melt faster.
A popsicle with just (black) coffee (the way you like it as a hot cup) is also an option. These popsicles are more water and will melt faster.
You can make coffee popsicles without any sweetener or a different sweetener such as coconut sugar.
For this recipe, you can use a coffee creamer instead of milk to create a creamier popsicle.
WHAT YOU WILL NEED
I use stainless steel popsicle molds for this recipe, but whatever popsicle mold you have or can find will be great too.
Most popsicle molds are silicone or plastic and are available in various shapes and sizes. It’s an easy way to make various popsicle treats, such as these green smoothie popsicles.
The main ingredient is any good coffee you like. It should be cold, so keep it in the fridge. If you don’t want to consume caffeine, you can use a caffeine-free coffee or even your coffee replacement, such as Dandy Blend.
Milk will make your popsicles creamy, making it not only delicious but also keeping the popsicle from melting too fast. I prefer oat or almond milk, but rice or coconut milk is a delightful variation. Coffee creamer is also a delicious option.
To sweeten the popsicles, this recipe requires maple syrup. But any other sweetener (or no sweetener) is also an option. Such as coconut sugar, date syrup, or your favorite ‘café like’’ coffee syrup.
Besides the already mentioned variations, there are even more options to flavor your coffee popsicles.
Vanilla will sweeten your popsicle and add more flavor. And while cinnamon is a warming spice, it pairs very well with cold coffee.
HOW TO MAKE GOOD COFFEE
The following tips are not mine since I’m not a coffee connoisseur or drinker.
The best coffee is fresh coffee made from scratch. Most coffee lovers start with fresh coffee beans. So, if you can, buy freshly roasted whole beans and grind the beans at home in a coffee grinder. You can grind them a few days ahead and store the ground coffee in the fridge. But again, freshly ground coffee is best.
Don’t dilute your coffee too much with water. How much water you need to use depends on the method you are using. But if you are a regular coffee drinker, you probably will know how much water you should use for the amount of coffee you have ground.
If you can, set your water temperature to about 195 Fahrenheit. Anything over 200 Fahrenheit will burn the coffee.
These are some general tips, but you probably already know what kind of coffee you like. Follow that same recipe for these coffee popsicles.
HOW TO MAKE COFFEE POPSICLES (STEP-BY-STEP)
Make a batch of good coffee. The regular cup of comfort you usually drink is perfect for this recipe. Coffee is the main ingredient for these popsicles, so the quality is essential. Let it cool on the kitchen counter or in the fridge until it reaches at least room temperature or colder.
Add your milk of choice and sweetener to the cold coffee and stir to combine.
Pour the cold coffee drink into the popsicle molds and insert the wooden popsicle sticks or popsicle holders. Place the molds in the freezer for at least 6 hours.
It can be tricky to remove the popsicles from the mold. But it’s best not to run the popsicles under warm water. It is tempting to do so as this will speed up the process, but the bottom of the popsicle might melt and turn into liquid coffee again. I have found that the best method is to let them sit a few minutes on the counter. This will slightly warm the popsicles, and you can easily remove them from the mold.
More cold summer recipes:
If you are going to make these coffee popsicles, let me know! Leave a comment, rate this recipe, and don’t forget to tag your photo on Instagram @thegreencreator #thegreencreator.Print
These 3 ingredient coffee popsicles are a cooling caffeine boost and a delicious variation on iced coffee.
- 1 cup cold coffee
- 1/2 cup (120 ml) cold almond milk (see notes)
- 3 tablespoons maple syrup (see notes)
Make a cup of coffee (see above) and let it cool or come to at least room temperature. Or place it in the fridge.
Whisk together the coffee, milk, and maple syrup in a glass.
Pour the cold coffee drink into the popsicle molds.
Insert the wooden popsicle sticks and place them in the freezer.
Freeze until firm. This can take at least 6 hours or a night.
To remove the popsicles from the mold, place them at room temperature for a few minutes. Do not run them under hot water.
There are endless possibilities in this recipe regarding milk. You can use any other plant-based milk, such as oat milk. I can also recommend rice or coconut milk for a delicious popsicle. Essentially, you want to create the cup of coffee you usually enjoy and freeze that, whether that is black coffee, coffee with milk, or coffee with creamer.
To sweeten the popsicle, you can use any other sweetener, such as coconut sugar, date syrup, or your favorite ‘café like’’ coffee syrup.
If your popsicle mold doesn’t have a lid to make sure the wooden popsicle sticks don’t fall too deep in the mold, you can freeze the popsicle for a few hours (to firm them a bit) and then insert the popsicles sticks. This will help to let them stay put at the right height.
Using cold coffee and milk will reduce the ice crystal forming on the popsicles. It’s, of course, no big deal, but it will help a bit. When your coffee is not so hot, it will also help speed up the freezing time.
Keywords: coffee popsicles, coffee, ice cream
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