This post started out as something entirely different, something having to do with iced coffee (and lots of it). But then I took too many pictures of these cappuccino popsicles and realized that they were just too darn pretty to get anything but their own post. That and the fact that anytime a dessert can double as breakfast it obviously needs to be showcased. After all, it's not often that you can have dessert for your morning meal (at least without anyone judging you). When it comes to these popsicles, though, you most certainly can have one for breakfast. In fact, have two or three while you're at it. Live a little. It's Friday and you deserve a treat for getting through the week. Besides, doesn't 'morning popsicle' sound so much better than 'morning coffee'?!
CAPPUCCINO POPSICLES (W/VEGAN, DAIRY-FREE OPTION)
- Coffee or espresso that has been brewed and cooled (I like to use cold brew coffee concentrate)
- Heavy Cream, half-and-half, milk, or, for a Vegan & Dairy-free option almond milk or coconut milk
- Sugar (optional)
- Vanilla (optional)
I feel almost silly writing out this recipe because it's so easy I don't even know if it can count as a recipe. To start make your first coffee layer. In the bottom of a popsicle mold or dixie cups, pour a small layer of coffee. Place in the freezer for about 30 minutes.
While the first layer is freezing, prep your cream layer. This is where the recipe becomes really flexible and can truly be adjusted to your needs and taste preferences. If you're vegan and health conscious, use the almond or coconut milk. The coconut milk will produce a more creamy texture while the almond milk will produce popsicles with a more icy texture. For the popsicles pictured, I used a mixture of 1 part 2% milk to 1 part heavy cream. To this mixture feel free to add sugar and vanilla, again based on your taste preferences. I prefer very little additional flavor so I added about 1 teaspoon of vanilla and about 1 tablespoon of sugar for 2 cups of cream/milk mixture.
After the first layer has been freezing for 30 minutes, add on a thin cream layer and place the popsicles back in the freezer for 30 minutes. At this time you will want to gently place popsicle sticks in the center of each popsicle if you are using dixie cups.
Continue alternately adding layers of coffee and cream, making sure to freeze in between each one for at least 30 minutes.
When you're ready to eat a popsicle simply run it under hot water for a few seconds to loosen from the mold or to help you more easily peel off the dixie cup.
If you are using dixie cups, I find it is easier to line them up in glass baking dish. It makes taking them in and out of the freezer much more seamless.