Warning: non-knitting post ahead. But a delicious one instead. These frozen mocha maple pops are the perfect treat for cooling off this summer.
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So I could eat about a hundred of these a day. I don’t suppose they’re the healthiest food in the world, but that’s why I don’t eat a hundred a day.
It’s been hot here in the Seattle area lately. I by hot, I mean hot for here. Although it got a little insane here a few weeks ago. These frozen mocha maple pops are perfect for the summer and hot weather. But whatever. I’m going to be snacking on these during Christmas break.
As you know, I’m no food blogger. So I don’t have post full of pretty magazine-worthy pictures (I do love me a blog post full of gorgeous food pictures). But I promise the taste of these will more than make up for my lack of shiny pics.
You’ll only need a few ingredients and some molds to freeze the pops in:
I always add a little gelatin to all of my frozen pops; it makes them a bit less melt-y and drippy. It’s optional, but I like the texture it adds.
Also, I make my chocolate syrup. There are about a thousand recipes on the internet for it; I use this one. But any store syrup will work too.
After mixing your ingredients, you’ll need some molds to freeze the pops in. Paper cups works well, or Amazon carries an unlimited selection of different styles. As a fan of stainless steel, I use these:
I also like these (the recipe makes about 8 or 9 popsicles, so I use these for overflow. They also make good frozen yogurt push pops).
BUT. If I ever need to order popsicle molds again, I’m totally getting these:
Are these not the best thing you’ve ever seen?
- 2 teaspoons gelatin
- 2 tablespoons water
- 1/4 cup hot brewed coffee
- 1/4 cup chocolate syrup
- 1/4 cup maple syrup
- 1/2 cup whole milk
- 1 3/4 cups heavy cream
- Mix gelatin with water and let sit for a couple of minutes until the consistency of applesauce.
- Place hot coffee in a saucepan on medium low heat. Whisk in gelatin mixture until gelatin is dissolved.
- Slowly whisk in rest of ingredients.
- Cool briefly, then pour into molds and freeze for 8 hours or overnight.
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