Because it had to be done… and how could I possibly resist? These coffee popsicles are inspired by the currently trending Korean whipped iced coffee. What seemed like a simple idea on paper, turned out to be a bit more challenging than I had initially imagined. It took me a few trials to get these popsicles right. Even so, shooting them was a bit of a nightmare because the whipped coffee was melting fast. The end result was a delicious take on the caffeinated beverage. I also tried a vegan version of the same and it tasted just as good. I have mentioned the dairy-free alternatives at the end of the recipe.
Dalgona Coffee Popsicles
Dalgona Coffee Popsicles
Ingredients
- 1 cup low fat cream (or half & half)
- 3 tbsp condensed milk
- 1/4 tsp pure vanilla extract
Pinch of salt - 2 tbsp instant coffee granules (I used Davidoff Espresso 57 Intense)
- 2 tbsp granulated coconut/white sugar
- 2 tbsp hot water
For a vegan version of these popsicles, substitute the cream with canned coconut cream and use maple syrup in place of the condensed milk.
I will be surely try this... I am addicted to this dalgona coffee
- Miami Food Network -