Caramel Macchiato Popsicles
What better summer activity, than creating a popsicle version of this treat to have on hand anytime. This is the perfect, small-but-mighty, quick caffeine fix with the bonus of fewer calories and sugar.
- Yield: 8
Ingredients
2 cups cold/hot brew coffee or ground dark roast/espresso cold brew
1 tbsp maple syrup
2/3 cup half & half OR your favorite creamer
½ tsp vanilla extract
Caramel drizzle
Instructions
- Cold-brew ground dark roast/espresso or double brew a strong coffee, Allow it to fully chill before using in popsicle molds.
- Mix together the half and half, vanilla extract, and maple syrup.
- Pour cream mixture into pop molds about 1/3 of the way up.
- Drizzle a bit of caramel sauce into the mold (optional)
You can par-freeze (3o minutes) the pops at this point, with the wooden sticks in place, if you want to make pretty layers. If you don’t care about the coffee/cream mixing continue with the next step…
- Add a few chunks of crushed ice
- Pour in chilled coffee/espresso so that each popsicle mold is a little over 3/4 full
- Allow to freeze at least 2 hours
- Enjoy!
Notes
Add optional caramel drizzle to the pops – returning to the freezer (30min) on a flat pan or else the caramel will just slide right off.
Use flavored creamer, coconut milk or yogurt instead of half&half – omit maple syrup if using sweetened replacement.
Replace maple syrup with your preferred sweetener.
Add chopped espresso beans or chocolate to the pops- they will sink to the bottom (which will be at the top of the frozen popsicle)
Find it online: https://driftwoodcorner.net/caramel-macchiato-popsicles/