Cold Brew Mocha Popsicles Food

COLD BREW ICED MOCHA POPS

Steps:

• To make the cold brewed coffee Put 1/2 cup of coarsely ground coffee into a French press coffee pot or large jar. Add 2 cups filtered water and stir. Cover and let sit for 12 hours. Then depress the plunger in the French press, or strain the coffee through cheesecloth or coffee filters.
• Put 1 tablespoon of chocolate chips in the bottom of 8 popsicles molds. Mix the condensed milk with the coffee, and fill each mold to the top.
• Cover top of mold tightly with foil and insert the sticks. Freeze until solid.
• To remove the popsicles, fill the sink with hot tap water and immerse the mold up to, but not over, the top lip for a few seconds and pull out the pops. If they still won't budge, immerse for a few seconds longer. Don't leave the mold in the hot water too long or the popsicles will start to melt!

COLD BREW MOCHA POPSICLES

Steps:

• Whisk together the cold brew coffee and the chocolate syrup.
• Fill your popsicle molds 2/3 full. Add your popsicle sticks and freeze for 20-30 minutes, or until the coffee is starting to freeze and is no longer liquid.
• Divide your half and half between the molds, filling until slightly below the edge of the mold.
• Freeze until hardened (about 4 hours).

MOCHA ICE POPS (POPSICLES)

Steps:

• Whisk HOT coffee, sugar or artificial sweetener, cocoa, and salt in a large microwavable bowl or measuring cup ~ microwave for 1 minute 30 seconds ~ stir until the mixture has dissolved.
• Whisk in half-and-half and vanilla until combined.
• Divide the mixture among 3-ounce freezer-pop molds. Insert the handles and freeze until completely firm, about 6 hours. (If using 3-ounce paper cups, freeze mixture for about an hour before inserting wooden popsicle sticks).
• Dip the molds briefly in hot water before un-molding.