On this last day of August, although not the last day of summer, it seemed appropriate to share one last popsicle recipe.
The end of August always feels like the end of summer, since school is back in session and the stores are already stocked with Halloween and Thanksgiving decorations. Although I'm sure there are still plenty of warm days ahead to still enjoy something cold like these frozen coffee treats.
I made these intensely coffee-flavored, with double strength coffee and even an extra hit of espresso powder, with just a little sugar and light cream to mellow out the coffee-ness.
A coffee lover's popsicle dream.
And I might even dare to say that they could very easily satisfy as a much less calorie-dense version of the oh-so-popular mocha frappuccino, which is practically a whole day's worth of sugar in one - admittedly, amazingly delicious - drink.
Very soon, I'll be bringing home pumpkins and apples, and baking loaf breads scented with cinnamon and cloves, but for today, there are still popsicles in the freezer...
Mocha Frappuccino Popsicles
- 1 1/2 cups freshly brewed hot coffee, double strength
- 1/2 cup semi-sweet chocolate chips or chopped chocolate
- 1 teaspoon vanilla
- 1 teaspoon espresso powder
- 1/4 cup granulated sugar
- 1/2 cup light cream or half 'n' half
- popsicle molds and sticks
Brew the coffee, and pour into a mixing bowl. Stir in the chocolate, vanilla, espresso powder and sugar; stir until sugar is dissolved and chocolate is melted. Stir in the cream. Taste and add more sugar or cream if the coffee flavor is too intense for you.
If you don't have an ice cream maker, pour the mixture into 8 popsicle molds. Freeze for 1 hour, then insert popsicle sticks and freeze until firm.
If you have an ice cream maker, a few minutes of churning will help break up the ice crystals and make the final popsicle a little smoother. Before churning, refrigerate the mixture for two hours, then churn in your ice cream maker according to the manufacturer's instructions. Spoon into popsicle molds, insert popsicle sticks, and freeze until firm.
Yields 8 popsicles.
Recipe from Curly Girl Kitchen