Serves 6
360 min
Vietnamese Iced Coffee Pops
Recipe GLPRea6fbb3aed6636
Refreshing frozen coffee treats inspired by Vietnamese iced coffee tradition. Rich dark roast coffee is brewed, cooled, then blended with sweet condensed milk and whole milk before freezing into smooth, creamy popsicles. Perfect for hot days and coffee lovers alike.
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Ingredients
4 tbsp Dark roast coffee grounds
2 cups Boiling water
14 oz Sweetened condensed milk
½ cup Whole milk
Directions
Place the dark roast coffee grounds in a pour-over filter or fine-mesh strainer. Slowly pour the boiling water over the grounds to brew a strong coffee. Let it drip completely into a bowl or pitcher, then set aside to cool to room temperature, about 15 minutes.
Once the coffee has cooled, pour it into a blender. Add the sweetened condensed milk and whole milk.
Blend on high speed until the mixture is smooth and well combined, about 1-2 minutes. The mixture should be uniform in color.
Pour the blended mixture evenly into 6 popsicle molds. Insert popsicle sticks into each mold.
Freeze for at least 6 hours, or until the pops are completely solid. For best results, freeze overnight.
Remove from the freezer and run warm water briefly over the outside of the molds to loosen the pops. Gently pull the sticks to release each popsicle. Serve immediately or store in the freezer for up to 2 weeks.
