Mocha Iced Coffee Popsicles combine unsweetened cocoa powder, coffee, almond milk, and honey for a cool and creamy healthy frozen treat.
It's Popsicle Week!
The best week of summer, some might say. If you're not familiar with #PopsicleWeek, it is the creation of Billy over at Wit & Vinegar, now going on six years strong. All this week, your favorite bloggers are sharing popsicle recipes of all kinds.
Sweet, fruity, boozy, chocolatey? There's a popsicle recipe for everyone, and Billy will be updating his Popsicle Week page throughout the week. Check it out!
Last year I went pure summertime with my easy honey-sweetened lemonade popsicles. But for this year's contribution I went with something more on the fudgesicle end of the spectrum.
Strongly brewed coffee, unsweetened almond milk, and cocoa powder combine for a cool, creamy, mocha ice coffee base. Honey is used to sweeten and the freezer does the rest.
A couple notes for this recipe:
- I've listed in the recipe below a couple optional add-in's. If you like using collagen powder in your smoothies or coffee, feel free to add some into these popsicles too.
- To give these pops a little more chocolate flair, sprinkle on mini chocolate chips once the popsicles have set but are not yet completely frozen.
And for more popsicle inspiration from the archives, I've linked to some of my favorites below!
Mango Raspberry Bellini Popsicles
Mocha Iced Coffee Popsicles
Ingredients
- 2 cups strong brewed coffee
- ¾ cup unsweetened almond milk
- ½ cup honey*
- 1 ½ tablespoons unsweetened cocoa powder
Optional
- 2 scoops collagen powder
- mini dairy-free chocolate chips
Instructions
- In a large bowl, combine brewed coffee, almond milk, honey, and cocoa powder. Stir until honey and cocoa powder are completely dissolved. If using collagen powder, add in as well and stir until dissolved.
- Taste for preferred sweetness, add additional honey or cocoa powder if desired.
- Pour mixture into popsicle molds and freeze for at least 8 hours or overnight.
- If adding mini chocolate chips to bottom of pops, sprinkle them in once popsicles have set but before they are completely frozen.
- Once frozen, run molds under warm water to help loosen and remove.
Kelsey @ Appeasing a Food Geek
These sound soooo good gf. I am loving the coffee and cocoa combo! xo
Madison
It wasnt very tastey imo.
If you dont like your coffee strong af, then i dont recommended making these with strong brewed coffee
Mary Ann | The Beach House Kitchen
I'm a huge coffee fan Tessa, so I can't wait to make a batch of these pops!