Jul062017

Posted in Recipes.

This recipe is one in a series that is sponsored by Almond Breeze. As always, my opinions remain my own.

Have you ever had Vietnamese coffee? It’s a mix of cold brew – which is very strong – and condensed milk, which is thick and heavily sweetened.

I set out to replicate this amazing flavour with some cold brew popsicles – the perfect treat for a hot summer day. I wanted them sweet (because popsicles are dessert), I wanted the coffee to shine through, and I wanted them a bit lighter (and less sticky) than just a coffee and condensed milk treat. That’s where the Almond Breeze came in.

I literally made these popsicles eleven different times, testing different ingredients and ratios. It took me a loooong time, because popsicles aren’t done until they’re actually frozen. Let’s just say, it was a labor of love that wasn’t complete until I finally got the exact texture and flavour I had envisioned for these coffee popsicles.

Anyhow, I settled on the simplest recipe because it tasted the best and it was really the easiest to make. I love when that happens!

Instead of using only condensed milk, I made the popsicles with mostly Almond Breeze vanilla flavour to lighten these up a bit. Then, for a bit of a nice surprise, I put cacao nibs into each pop. You’re going to love their crunch and intense cocoa flavour.

An added bonus is that the coffee and the cacao nibs are sources of antioxidants – so eat up!

Watch me make the popsicles here:

 

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Vanilla Cold Brew Popsicles with Cacao Nibs
Prep Time
5 mins
Total Time
5 mins
 

These sweet and crunchy popsicles whip up in a snap, and are perfect for hot, lazy summer days!

Servings: 6 Popsicles
Author: Abby Langer
Ingredients
  • 2 cups Almond Breeze regular vanilla flavour
  • 3/4 cup cold-brewed or regular coffee
  • 1/4 cup condensed milk
  • 2 tablespoons cacao nibs
Instructions
  1. In a medium sized bowl, combine the Almond Breeze, coffee, and condensed milk.
  2. Whisk until completely incorporated.
  3. Pour into popsicle molds and sprinkle 1 teaspoon of cacao nibs into each mold.
  4. Freeze until solid.

Enjoy!

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