Brewin’ with Brandi: Mocha Pops

If you know anything about us it’s that we love, love, love hot weather! What are we doing living in the Pacific Northwest, then?! We ask ourselves that all the time … except for when summer finally shows up and showers us with gorgeous sunlight dappled through lush evergreen trees. Then it all makes sense.

In celebration of summer’s arrival, Brandi has crafted a delicious and simple frozen treat. Delicious because it incorporates the amazing blueberry notes of Atomic Cafe’s limited edition Ethiopian East Harrar coffee and simple because it has only three ingredients!

 

 

Ingredients

  • 2 cups strong cold brew coffee or espresso
  • 2/3 cup sweetened condensed milk
  • 1 1/2 tablespoons of unsweetened dutch-processed cocoa powder

Directions

Mix the coffee, condensed milk and cocoa powder together. Whisk for a couple of minutes (as the coffee is cold, you’ll need to put a little elbow grease into this to fully incorporate the cocoa). Pour into popsicle molds and freeze for about 8 hours (we did our overnight).

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