Gooooood morning! Can I offer you some coffee to get you going on this fine Wednesday? How about *cold* coffee? How about FROZEN coffee doused with chocolate syrup and whipped cream?
Slurrrrrpppp. Meet choco-coffee-mocha-mini popsicles.
The best part of these mini pops? You don’t even need a popsicle mold! All you need is a standard
a shot glass!
**Confession: I saw the inspiration for these pops on Cupcakes and Cashmere at approx. 10PM Monday night (when all popsicle-mold stores are already closed) and IMMEDIATELY ran to my kitchen to rifle through the cabinets in search of something, ANYTHING popsicle-shaped because I could.not.wait.one.more.minute to make popsicles and who needs a popsicle mold anyways?
Problem solver, available for hire.
- 1 cup brewed coffee
- 1/8 cup + 1/4 cup heavy cream, divided
- 2-3 tablespoons chocolate syrup
- 1 1/2 teaspoons sugar
Stir together warm coffee, 1/8 cup cream, and chocolate syrup and allow to cool to room temperature. Pour into shot glasses (or popsicle molds, if you aren’t in college) and top with a dollop of whipped cream (1/4 cup heavy cream + 1 1/2 teaspoons sugar beat on high until whipped) then stick them in the freezer for about 1 1/2 hours. Put a popsicle stick in the center and return to the freezer until completely frozen, usually 3-4 hours. Drizzle with some extra chocolate syrup if you’re feelin’ fancy.
Note: you can adjust the levels of cream, chocolate syrup, and sugar according to your tastes.