Popsicle Week!!!!!!!!!!!! Thanks to Billy of Wit & Vinegar for organizing this week of frozen treats on a stick.
Mine is made with my favorite beverage of all time, ice coffee with a bit of whiskey. MMM. Instead of cold brewing coffee using water, this is made by cold brewing with a combination of milk and cream. It sits in the fridge over night and slowly develops the delicious flavor of the coffee. Use good beans please!!!!!!!!! And please grind them at home so they’re super fresh. Cocoa Nibs add that bit of texture that any popsicle needs. I used sweetened ones but feel free to use any kind you like. If you can’t find cocoa nibs, you can change them out for mini chocolate chips.
SUMMER! Yeah!!! WHISKEY! Yeah!!!
WHISKEY ICE COFFEE POPSICLES
WITH COCOA NIBS
MAKES 10 POPSICLES[one_third padding=”0 0px 0 0px”]1/2 cup good quality coffee beans
1 pint (2 cups) whole milk
1/2 (1 cup) pint heavy cream
1/4 cup sugar
1/4 cup boiling water
1/4-1/3 cup whiskey scotch, I used Johnny Walker Red
1/2 cup cocoa nibs[/one_third][two_third_last padding=”0 0px 0 0px”]Grind the coffee beans coarsely. Place them inside of a french press. Pour in the milk and cream and mix to combine. Place the lid on the french press but don’t press down the plunger! Set in the fridge overnight or a minimum of 12 hours. You can mix it occasionally if you remember to.
Make the simple syrup by combining the sugar and the boiling water. Stir until all of the sugar has dissolved.
Press the plunger down and pour out the coffee milk into a container with a spout of easy pouring. Add the simple syrup and the whiskey and mix to combine.
Place the cocoa nibs at the bottom of each of the popsicle molds. About a tablespoon in each one. Pour the whiskey coffee into the molds, cover with the top, place the stick into each and transfer it carefully to the freezer.
Freeze for at least 5 hours until completely frozen through. Un-mold the popsicles and enjoy![/two_third_last]