Cold Brew Iced Mocha Pops — refreshingly bold cold brewed iced coffee popsicles with benefits (aka dark chocolate chips!)
I’ve made lots of popsicles here on TVFGI, and I consider myself something of an expert. I love them all, but I have to say I’ve got a soft spot in my heart for iced coffee pops. Coffee just lends itself to freezing on a stick, and when you cold brew it, and add a touch of dark chocolate into the mix, it doesn’t get any better.
These Cold Brew Iced Mocha Pops start with some great cold brewed coffee. It’s a great way to do coffee in the hot weather…it’s never heated so you don’t have to cool it down to ice it, and it’s smoother and less acidic as a bonus. To do it you just add coarsely ground coffee to filtered water, cover, and let sit for 12 hours, or overnight. Strain the grounds out and you’ve got your brew.
TIP: Use your French press coffee pot to make super easy cold brewed coffee! Set it up when you go to bed and plunge in the morning for the perfect cup of iced coffee.
I added some sweetened condensed milk to the coffee for these pops, and some dark chocolate chips. It couldn’t be easier or more welcome on a hot day. It’s the ultimate after dinner coffee on a hot night. For other coffee pop recipes check out these Iced Coffee Popsicles and these Turkish Coffee Popsicles. Who says popsicles are for kids?
By the way, you can file these Cold Brew Iced Mocha Pops under ‘Healthy’ — coffee and dark chocolate have been given the green light over and over again by experts!
Cold Brew Iced Mocha Pops
Ingredients
- 2 cups cold brewed coffee, instructions below
- 1/4 cup sweetened condensed milk, or more to taste
- 8 Tbsp dark chocolate chips
Instructions
- To make the cold brewed coffee Put 1/2 cup of coarsely ground coffee into a French press coffee pot or large jar. Add 2 cups filtered water and stir. Cover and let sit for 12 hours. Then depress the plunger in the French press, or strain the coffee through cheesecloth or coffee filters.
- Put 1 tablespoon of chocolate chips in the bottom of 8 popsicles molds. Mix the condensed milk with the coffee, and fill each mold to the top.
- Cover top of mold tightly with foil and insert the sticks. Freeze until solid.
- To remove the popsicles, fill the sink with hot tap water and immerse the mold up to, but not over, the top lip for a few seconds and pull out the pops. If they still won't budge, immerse for a few seconds longer. Don't leave the mold in the hot water too long or the popsicles will start to melt!
Notes
- You can substitute decaf coffee if you like.
- Use any coffee creamer you like in place of the condensed milk.
- Add a bit of liqueur to the coffee if you want the ultimate ultimate after dinner popsicle 🙂 Hello Kahlua.
- If you really want to make these and you really don't want to get a popsicle mold, make them in paper cups, and simply peel away the paper when you're ready to enjoy.
Don’t forget to pin!
used in this post… (the photos are clickable)
I made these and they are delicious! I made more than one batch (needed some decaf ones for the evening). My only problem is there is just a solid block of chocolate chips on the bottom. In your pictures they look more spread out over the bottom ~1/3 of the pop. Just wondering if you have any suggestions for more even distribution. And thanks, this is a great recipe!
You might try par freezing the first third of the popsicle, then adding the chips and the rest of the mocha mixture.