Sweet & Creamy Vietnamese Coffee Popsicles!
Tuesday, August 20, 2019This post contains affiliate links.
Vietnamese coffee is super-popular and there's a good reason: it's delicious and so easy to make! It's basically a rich, dark roast coffee mixed with sweetened condensed milk and poured over ice. It's the perfect iced coffee for hot weather and I simply poured it into popsicle molds so that I can keep some on hand in the freezer.
Let's talk about molds. There are lots of types of popsicle molds you can use, even push-pop molds. They're pretty inexpensive and they even make silicone molds now if you think getting them out is a pain.
Once you've made a batch, you can pop each into an individual sandwich bag or wrap in waxed paper, then put them all into a large freezer bag. Voila! A caffeinated treat when you need it!
I'm making a big batch for popsicles and cold coffee, but you can make as much or as little as you want. Just start with 2 tablespoons of condensed milk per 8 oz. cup of coffee and add more if you want it sweeter.
Vietnamese Coffee Popsicles
Ingredients:
- a pot of brewed dark roast coffee
- 14 oz. can of Sweetened Condensed Milk
Directions:
1. While your brewed coffee is hot, mix in the sweetened condensed milk. Start with 2 tablespoons per 8 oz. of coffee and give it a taste. Add more for sweeter, creamier coffee. I used the whole can for an 11 cup pot of coffee.
2. Pour the coffee mix into the molds, leaving room at the top for the contents to expand when they freeze.
If there's any left, you can pour yourself a Vietnamese Coffee or put the rest in the fridge for iced coffee later or even another batch of popsicles when your mold is free.
3. If using a mold that requires inserting sticks, freeze for about an hour to an hour-and-a-half first, then insert your sticks. That will keep the wooden sticks from floating up!
Freeze overnight and you'll have Vietnamese Coffee Popsicles ready to go when you need a sweet, sweet boost!
Yield: 20
Vietnamese Coffee Popsicles
We've had record temperatures here, so I thought it would be the perfect time to make a frozen treat. Specifically, something sweet and creamy that will give me a pick-me-up during the scorching afternoons. How about some super-easy Vietnamese Coffee Popsicles?!
ingredients:
- 11 cup pot of brewed dark roast coffee
- 14 oz. can of Sweetened Condensed Milk
instructions:
How to cook Vietnamese Coffee Popsicles
- While your brewed coffee is hot, mix in the sweetened condensed milk. Start with 2 tablespoons per 8 oz. of coffee and give it a taste. Add more for sweeter, creamier coffee. I used the whole can for an 11 cup pot of coffee.
- Pour the coffee mix into the molds, leaving room at the top for the contents to expand when they freeze. If there's any left, you can pour yourself a Vietnamese Coffee or put the rest in the fridge for iced coffee later or even another batch of popsicles when your mold is free.
- If using a mold that requires inserting sticks, freeze for about an hour to an hour-and-a-half first, then insert your sticks. That will keep the wooden sticks from floating up!
- Freeze overnight and you'll have Vietnamese Coffee Popsicles ready to go when you need a sweet, sweet boost!
NOTES:
Will make 2 trays in a large 10 popsicle mold.
Calories
462.45
462.45
Fat (grams)
26.29
26.29
Sat. Fat (grams)
10.97
10.97
Carbs (grams)
14.55
14.55
Fiber (grams)
0.00
0.00
Net carbs
14.55
14.55
Sugar (grams)
14.55
14.55
Protein (grams)
39.68
39.68
Sodium (milligrams)
96.53
96.53
Cholesterol (grams)
158.69
158.69
This nutritional info is automatically generated from a database and may not represent the actual nutritional information of the ingredients you use.
©2019 Southern Mom Loves. All rights reserved.
Like this post? Pin it!
How's the weather where you are? Have you ever had Vietnamese Coffee? Will you be making these popsicles? I love to read your comments!
0 comments