Recipes: Chocolate Dipped Cold Press Coffee Pops
Two of my favorite foods of summer are frozen pops and cold press coffee. I figured the best way to celebrate the end of summer was to combine the two in one amazing cold press coffee pop.
To make our creamy coffee pops we start with good, strong cold press coffee. You can make your own or pick up your favorite cold brew at a local coffee shop. Then we add cappuccino yogurt and sweetened condensed milk to the coffee and freeze in pop molds. Just before serving, the pops are dipped in a “magical” chocolate shell, making them even more delicious. They are a great afternoon pick-me-up!
Chocolate Dipped Cold Press Coffee Pops
2 containers (6 ounces each) Liberté cappuccino or vanilla yogurt
1/2 cup sweetened condensed milk (from 14-ounce can)
3/4 cup cold press coffee
1/2 cup semisweet chocolate chips
2 tablespoons coconut oil
In medium bowl, whisk yogurt and sweetened condensed milk with whisk until smooth. Slowly stir in cold press coffee. Divide mixture among 6 (5-ounce) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze 8 hours or until frozen.
To make chocolate shell topping, place chocolate chips and coconut oil in a 1-cup microwave-safe glass measuring cup. Microwave uncovered on High 30 seconds; stir. Microwave 15 seconds longer; stir until smooth. Cool 15 minutes before dipping frozen pops.
Working with 1 pop at a time, remove pop from cup. Dip top half of pop into cooled chocolate shell topping. Serve immediately, or return dipped pop to freezer once the chocolate shell hardens. Repeat with remaining pops.
Prep Time: 15 Minutes | Total Time: 8 Hours 15 Minutes | Makes: 6 pops
You can use your favorite cold press coffee from a local coffee shop or make your own. Here’s a simple recipe for making cold press coffee at home.
Cold Press Coffee
3/4 cup medium or dark roast coffee beans
3 cups cold water
Grind coffee into medium-fine grounds. Place coffee in large glass container. Stir in cold water. Cover and refrigerate 24 hours. Strain coffee through fine mesh strainer. Strain again through coffee filter; discard grounds. Makes about 2 1/2 cups.
Do you love coffee a latte? Check out these recipes!
- Vanilla Cinnamon Iced Coffee from The Novice Chef
- Mocha-Java Milkshake from Bake Your Day
- Chocolate Coffee Cupcake from Roxana’s Home Baking