How to make iced coffee popsicles
By now I have a pretty good collection of cookbooks on my shelf, but the recipe I’m happiest with comes straight from Appie. Yes, make sure you check Allerhande from time to time, because it features some truly wonderful recipes. Like this one: iced coffee popsicles. How delicious does that sound?!
And I have to admit, they look really cute too. I’m curious to see whether my creation will turn out just as Instagrammable, but I’m going to do my best. At least the recipe won’t be the problem: it’s incredibly easy to make.
Ready in just three steps
Now that’s a pleasant surprise. Once you’ve got all the ingredients at home, you only need to go through these three steps:
- Mix the espresso, 2/3 of the condensed milk (how delicious is this as an ingredient, by the way? I’m seeing it more and more often and I love it) and the vanilla syrup in a measuring jug with a pouring spout (I don’t have one, so I’ll just use a bowl) and mix until well combined
- Fill the popsicle molds with the mixture to about 4/5 full. Then put them in the freezer for two hours. When you take them out again, they’ll have a slightly slushy texture — and that’s good. Then add the remaining condensed milk to the popsicles, insert the sticks and leave them in the freezer for at least another six to eight hours
- Melt the chocolate au bain-marie before taking the popsicles out of the freezer, then use a teaspoon to drizzle the chocolate in zigzags over the frozen popsicles.
Et voilà! This weekend I’m going to make them myself, because I’ll definitely need these when temperatures in the Netherlands hit 30 degrees.
Also read:
- Recipe: ridiculously easy coffee mousse
- Say yes to the press! Your favorite coffee in 4 minutes
- Coffee. With fizz. That’s what you need.
Source and image: Allerhande
