On the menu... iced coffee popsicles. That's right. Iced coffee popsicles. You'll be dreaming about these tonight and running out to procure the accoutrements tomorrow. This, I promise. So without further ado, the recipe:
These amounts are approximate, based on my mold. Mix up about 2 1/4 cups of cold coffee with cream and sugar to your liking. You'll need a little extra sweetened cream for the white tips of the pops.
1 3/4 --- 2 cups cold strong coffee
1/2 --3/4 cup heavy cream, plus extra for the bottom of the molds
sugar to taste
Set aside 1/3 cup of cream and sweeten it with a little sugar. Stir until completely dissolved.
Pour a little of the cream into the bottom of each mold, just about 1/4 to 1/2 inch high.
Freeze the mold until the cream is solid, about an hour.
Mix the coffee, more cream and sugar (to taste) in a glass measuring cup and stir until the sugar is dissolved. You will need about 2 1/4 cups total. Refrigerate until chilled.
Carefully pour the chilled coffee mixture into each mold, filling it to the top.
Cover the top with foil, and insert the sticks. Freeze until solid.
To un-mold the popsicles, fill your sink with hot water, and submerge the mold in the water right up to, but not past, the top ledge for about 15-30 seconds. If the popsicles don't slide out, submerge it for a few seconds longer.
This recipe works for a mold with 10 slots, 1/4 cups each. Your mold might hold more or less liquid. Adjust recipe to accommodate your unique popsicle molds.