For those of you in the Southeast, have you tried Icebox Coffee? A) It’s delicious, B) It’s cold brewed, which means less acid and bitterness, C) It’s from right here in Birmingham! A + B + C= the need to create delicious coffee popsicles. The recipe is straight forward and the outcome perfect for a summer brunch or a casual walk about.
1 bottle Icebox Coffee
3 Tbsp Nutella
Your favorite coffee syrup (or homemade simple syrup will do just fine)
A splash of cream/milk
In a small bowl, mix 3 tbsp Nutella with 1/4 cup coffee. You want the consistency of a runny ganache. Restrain yourself from drinking the contents of said small bowl.
Pour the Nutella mixture into your popsicle molds. I filled my molds about a quarter of the way, but it’s all about personal preference. The Nutella mixture will make up the wonderful, fudgy tip of your popsicle, so make it whatever size you like. Any mess on the inside edge of your mold will only serve to marble the popsicle. It’s pretty much mistake-proof.
Next take the remainder of your coffee and fix it to your liking. I recommend making it about twice as sweet as you would drink your morning cup. I gave it a splash of milk and three pumps of Torani smores syrup.
Shake shake shake and then pour delicately (so as to keep the Nutella-coffee mix at the bottom) into the popsicle molds. Freeze. Go and lick the small bowl now while you wish your treats were ready.
The next morning, eat for breakfast before your toddler wakes up. Mmm. Now wasn’t that fun.