Popsicles are the next big thing. What goes around, comes around and based on all the fun, flavorful and gourmet pops crossing my path lately, the summer treats of our childhood have made a comeback. I don't know about you, but growing up, my mom had darling popsicle molds that she would fill with pudding, yogurt and fresh summer fruits. It was a fun way to eat dessert and something about food on a stick is appealing to pretty much anyone.
My friend Julie reminded me of this tasty childhood memory earlier this summer and off to Bed Bath & Beyond I went to pick up these cheerful molds. I picked up some fresh raspberries and made Julie's Raspberry Lime Popsicles. You can find the recipe here
As the summer has progressed, so has my desire to keep experimenting with different popsicle recipes. A few weeks ago, I found myself daydreaming about the rich, creamy, iced goodness that is Vietnamese iced coffee. You can guess what happened next. A simple combination that works in all of the best ways. Freshly brewed espresso mixed with sweetened condensed milk and poured over ice is a food marriage made in heaven.
Pour this heavenly mixture into a popsicle mold... and you just improved your summer afternoon coffee breaks.
Vietnamese Coffee Pops
(makes about 8 popsicles, depending on the size of your molds)
2 cups brewed espresso coffee
2/3 cup sweetened condensed milk
Mix espresso with sweetened condensed milk. Pour into popsicle molds and freeze overnight.