Vietnamese Coffee Popsicles

by Nicole Gaffney                                                                                                                                                                                                                       (Food Network Star and Brigantine Local) 

Makes 10 popsicles INGREDIENTS

  • 1 cup French roast or chicory coffee grounds, such as Café Du Monde         

  • 3 cups water

  • 1 cup sweetened condensed milk


    Stir the coffee grounds and water together in a large jar, then cover and refrigerate for at least 12 hours, or up to 72. Place a fine mesh strainer over a bowl and line it with a coffee filter, cheese cloth or a few layers of paper towels.

    Pour the coffee mixture through and allow it to slowly drip. Discard the coffee grounds (compost them!), then mix the liquid with the sweetened condensed milk.

    Pour into a popsicle mold, cover, and insert popsicle sticks. Freeze for at least 6 hours to be sure they’re completely frozen solid (overnight is best).

    Run the popsicle mold under hot water for about 30 seconds to loosen the pops, then remove them and serve immediately. Wrap extras tightly and store in the freezer, in a zip-top bag for up to 3 months.

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