Gooooood morning, Monday! I am in need of a serious pick me up.
I consider myself a regular coffee drinker. I start every morning with a cup and occasionally have a second during the post-lunch, mid-afternoon slump. I like my coffee bold and strong, full of flavor, but never bitter. Starbucks coffee is the worst, in my opinion. While I love the strong, bold coffee flavor, it is way too bitter for my taste. Their espresso, though? On point. I could drink caramel macchiatos from Starbucks every day. Both my wallet and my waistline are happy I don’t.
I am not a coffee snob by any stretch and will take it in most forms as long as it caffeinates me. This summer, I have been making cold brew weekly and have totally fallen in love. I follow Sarah’s very easy recipe almost to a “T,” and she’s right, it’s the only cold brew recipe I’ll ever need. It’s super smooth but strong, and it’s so simple to make. I love having a pitcher of ice cold coffee in the fridge, all ready to go, on humid late summer mornings. It definitely beats brewing a pot of regular coffee. The less I have to do when I first wake up, the better.
While we’re well into September now and the mornings are getting crisp and fall-like (yay!), it’s still pretty friggin’ hot around here during the day. We went to the Eagles season opener yesterday with a bunch of friends for my birthday, and we all just about melted in the heat. So hot and humid. So, coffee in popsicle form is still totally appropriate, guys. Here’s how you do it.
Make some cold brew (or buy your fav brand!), whisk in some sweetened, condensed milk, and layer in popsicle molds. Freeze until hard! You can make the two layers as sweet or unsweet as you want. I like the balance of the creamy, sweet top and the sharper, black coffee bottoms. These are that simple. Almost too simple, right?
I really hesitated to share this recipe with you guys for that very reason, but these are just too delicious and too refreshing not to share. And I have a ton of cold brew fans in my life, so I thought this would make them all very happy.
These are perfect for Mondays. And DEFINITELY perfect for summer…while it’s still here!
For the Cold Brew Concentrate: (this makes an 8-9-cup batch of cold brew – adjust as necessary for your needs)
- 6 oz coarsely ground coffee (grind it yourself! It tastes so much better)
- 8 cups cold water
For the Popsicles:
- 1½ cups cold brew concentrate
- ¾ cup cold water
- ¼ cup sweetened condensed milk
- ¼ cup milk
For the Cold Brew Concentrate:
- The day before you want to make popsicles, make the cold brew by placing the ground coffee in a large pitcher.
- Pour the water over the coffee and stir to combine. Cover the pitcher with a lid or plastic wrap and place in the fridge for at least 12 hours. I usually let mine “brew” for closer to 14 hours.
- Strain the cold brew concentrate through a fine mesh strainer lined with a paper coffee filter set over a large bowl or second pitcher. Repeat the straining process.
- Keep the concentrate chilled in the fridge. Dilute with a little water before enjoying over ice or using for popsicles. How much water you use to dilute the concentrate is up to you; if you like a stronger coffee, use less water.
For the Popsicles:
- Mix together the concentrate and the water in a large measuring cup (preferably one with a pouring spout). Pour half the mixture into another bowl.
- To the half in the bowl, mix in the condensed milk and milk. Once combined, taste this mixture to ensure it is sweet/creamy enough for your tastes. Adjust as necessary.
- Pour the coffee-milk mixture into popsicle molds, filling them about halfway up. Place in the freezer for about an hour.
- Insert the popsicle sticks and then top each mold off with the coffee-only mixture.
- Freeze for at least another 2 hours.