I’m not much of a coffee drinker, but mocha popsicles are one of my favorite summer desserts. It all started five years ago when I met Brad Davis. He loved Popsicles (the name brand ones with jokes on the stick), so I got him ice pop molds and a recipe book for his birthday. We enjoyed making the frozen gourmet treats so much that we sold them at our local farmers market that summer. Our mocha & cream popsicles were a huge hit! Our secret? Use the best, freshest ingredients you can find!
Fast forward five years. Brad and I will be celebrating our fourth wedding anniversary in August and we have an adorable ten month old son named Avery. We had mango chile popsicles at our wedding and last year we revealed the gender of our baby with key lime pie ice pops and blackberry yogurt pops.
When I got my bag of Kao Jai coffee, I knew I had to make mocha ice pops! They are too good not to share, so when they were ready, we packed them up in a cooler and took them to the staff at Appalachia Service Project. The caffeine in the chocolate and coffee provides a double jolt - perfect for an afternoon treat at the office.
To make them the way we do, it’s a long process that requires a lot of ingredients. If this sounds too daunting, try our easy version (below). Both use extra strength coffee. That’s because flavors are dulled when frozen. Ice pop molds can be purchased for just a couple of dollars this time of year (find them at dollar stores, grocery stores, Target, etc.). Dixie cups work well, too. Gourmet Koa Jai Mocha & Cream Ice Pops makes about sixteen 3 oz. pops
- 3 cups of Kao Jai coffee - double strength
- 3 cups whole milk (organic is best)
- 1 cup 100% real maple syrup
- 4 tablespoons Hershey’s Special Dark cocoa powder
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup mini semi sweet chocolate chips
- 1 cup heavy cream
- 2 tablespoons sugar
- Brew a french press of Kao Jai coffee (ideally with freshly ground beans), using twice as much coffee as you normally do.
- In a saucepan, combine the milk, maple syrup, cocoa powder, and cinnamon. Remove from the heat and add the vanilla extract.
- Combine the coffee with the chocolate mixture and cool to room temperature, and then chill in the refrigerator.
- Dissolve sugar into the cream. Pour a thin layer of sweet cream at the bottom of the molds and add some chocolate chips.
- Freeze for 45 to 60 minutes.
- Pour a layer of mocha and freeze for 60 to 75 minutes.
- Pour another thin layer of sweet cream and add more chocolate chips.
- Freeze for 45 to 60 minutes.
- Pour the final layer of mocha and add the sticks.
- Freeze for 5 or 6 hours.
- Mix Kao Jai coffee - brewed extra strong - with an equal amount of hot chocolate (made from a powdered mix or from milk mixed with chocolate syrup).
- Cool it, pour it into molds, add sticks and freeze for about 6 hours.
To learn more about Becca, her amazing popsicle recipes, or her passion for photography, check out her website here.
A huge thanks goes out to Becca for creatively using Kao Jai Coffee to cool off on a hot summer day. Have an unique idea how to use our coffee? Shoot us a message here and be featured in a future blog post!