The Cocktail Diaries: Coffee Ice Pops

The Cocktail Diaries: Coffee Ice Pops

From the Lucid Test Kitchen

Ever wonder what fuels our creative stream of ideas at Lucid Agency in downtown Tempe? With 17 coffee shops situated within one mile of our award-winning digital marketing agency, opportunity abounds for a stroll and a sip to jolt the next great idea into reality!

But, it’s summer, and while we might survive the stroll, we confess to craving a richer reward than a steaming cup of joe in these triple digit temps. So, it got us thinking…what’s cooler than cold brew? Inspired by escapist daydreams of a cruise to Alaska or a trip to a Seattle coffee shop, we decided to turn our favorite roasted beverage into a frozen treat with a tropical accent—Coffee Ice Pops!

Our mixologist voyage to developing an antidote for summer desert living did not disappoint—we barely had time to take photos of our creation before this refreshing concoction was plundered by overheated, under-caffeinated Lucid employees.

Check out the recipe and variations below and let us know which version floats your java boat!

Coffee Ice Pops [makes approx. 12  pops]

  • One can of coconut cream (16 ounces)
  • Agave nectar (or sweetener of your choice)
  • 2 cups of coffee (cold brew or a cooled carafe of your favorite
  • Optional add-ins: mini chocolate chips, cocoa nibs, chopped salted caramels—let the caffeine fuel your creativity!
  • Popsicle Sticks

Gently shake the coconut cream can before opening to mix the milk and cream layers together. Sweeten as desired and fill each ice pop mold with 2-3 tablespoons of the cream. Freeze for 1-2 hours.

Mix ½ cup of the remaining cream with the cold coffee, sweeten to taste and blend. [Optional add-ins can join the party at this point.] Fill the ice pop molds, insert the sticks, and freeze at least 4 hours, or overnight, before enjoying– if you can wait that long!

Variations:

  • RuskieBrewskie Pops: stir in 1 oz of your favorite spirit (We used vodka; you can add more but your ice pops might not solidify. However, you could drink them, so it isn’t a total loss! We used coconut cream instead of dairy to prevent curdling.)
  • Café Ole’ Pops : add ¼ tsp each of cinnamon and chili powder and a pinch (or more) of cayenne pepper
  • CocoCrazy Pops:  Use coconut sugar as sweetener and blend with a coconut-flavored cold brew

Want to feel more Lucid? Try our Coffee Ice Pops as a mid-afternoon snack, a frozen dessert or even as a fine start to your morning.  Let us know what other variations you concoct in the comments below!

Holly Haro
[email protected]

Holly is the Lucid Agency Business Development Manager. She assists in developing new business opportunities and manages new client relationships.

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