Cold Brew Coffee Popsicles

Nothing shocks my friends more than pulling out homemade coffee popsicles on a summer afternoon These cold brew coffee popsicles offer a grownup twist to your usual popsicle routine delivering a creamy coffee flavor dipped in chocolate with just the right amount of saltiness to keep things interesting I started making these one July when the heat seemed relentless and now they are my most requested backyard treat

When I first made these I was not sure my family would go for salty chocolate on coffee but now everyone hoards their share in the freezer for late night cravings

Ingredients

• Cold brew coffee: delivers deep flavor and smoothness Choose your favorite or brew a strong batch at home for best results
• Milk or non dairy milk: adds creaminess Oat milk works beautifully here and makes the base even smoother
• Sweetened condensed milk: brings rich sweetness Go for real condensed milk for a classic taste but maple syrup is a lovely alternative for a vegan batch
• Chocolate chips: either dark or milk chocolate melt for the shell Dark chocolate gives a grownup edge while milk chocolate keeps it mellow Opt for good quality chips for smooth melting
• Coconut oil: helps the chocolate shell set with that perfect crackle Choose unrefined for a coconut hint or refined for a neutral flavor
• Sea salt: provides the flavor pop Use flaky salt if you have it and sprinkle right after dipping so it sticks

Step-by-Step Instructions

Mix the Base:

Combine cold brew coffee milk and sweetened condensed milk in a bowl Whisk until fully blended and smooth so the sweetness is completely dissolved

Fill the Molds:

Pour the mixture into popsicle molds making sure to leave a little space at the top for expansion as they freeze Insert popsicle sticks firmly into each mold

Freeze the Pops:

Place the filled molds flat in the freezer Allow to freeze for at least six hours or preferably overnight until solid all the way through

Prepare the Chocolate Shell:

Melt chocolate chips and coconut oil together either in the microwave in 20 second bursts or in a double boiler Stir until glossy and smooth with no lumps remain

Dip and Salt:

Remove popsicles from their molds working quickly so they do not thaw Dip each pop directly into the melted chocolate then let any excess drip off right away sprinkle a pinch of sea salt on each while the chocolate is wet so it adheres

Set and Serve:

Lay the finished pops on a tray lined with parchment paper and freeze for another thirty minutes until the chocolate shell is firm Serve immediately or store for later

Save

My favorite part is the chocolate shell I remember my youngest daughter insisting on double dipping hers one summer afternoon We still laugh about that extra crunchy layer every time these are on the menu

Storage Tips

Keep the popsicles in an airtight container or wrap each one tightly in parchment before placing in a freezer bag This keeps them from absorbing freezer odors and prevents freezer burn If you store for longer than a week check that the edges have not become icy for best flavor

Substitution Suggestions

You can replace sweetened condensed milk with coconut condensed milk for a non dairy version Maple syrup also works and gives a caramel note Oat milk or almond milk stand in for dairy milk perfectly For chocolate try vegan chocolate chips if needed

Save

Serving Ideas

Arrange the popsicles on a platter and serve at your next summer BBQ or brunch They pair well with a fresh bowl of strawberries or as a cool dessert after grilled foods For a surprise pairing serve alongside iced coffee for double coffee delight

Cultural Context

Coffee popsicles are a fun American twist on the classic Italian affogato which combines coffee and ice cream If you love frozen coffee desserts this recipe delivers all the creamy satisfying flavors in an easy to eat handheld treat

Recipe FAQs

→ How can I make these popsicles vegan?

Swap the milk for a non-dairy alternative like almond or oat milk, and use maple syrup instead of sweetened condensed milk. Select dairy-free chocolate chips for the shell.

→ Can I add more flavor variations?

Absolutely! Add a tablespoon of cocoa powder to the coffee mixture for mocha pops, or dash in a little vanilla extract for added depth.

→ What type of chocolate works best for the shell?

You can use dark or milk chocolate chips. Dark chocolate gives a richer, more intense flavor, while milk chocolate is sweeter and creamier.

→ What tools do I need to prepare these?

You'll need popsicle molds, a mixing bowl, and either a microwave-safe bowl or a double boiler for melting the chocolate.

→ How long do the popsicles take to set?

They need at least 6 hours in the freezer to become completely solid before dipping in chocolate.

→ How do I store the finished popsicles?

Keep them in an airtight container in the freezer and consume within 1-2 weeks for optimal flavor and texture.