Iced coffee popsicles: two favorite summer treats in one frozen package.
These caffeinated pops offer a fun way to enjoy your afternoon iced coffee fix, and can be customized to suit your preferences
Before your break out the ice molds, however, there are a few guidelines to follow:
First, use strong iced coffee to ensure the flavor comes through after freezing. Cold brew coffee, or coffee that’s never been exposed to heat, is best. But don’t let the name intimidate you — this is the easiest coffee to brew. Deb Perelman’s two-step instructions on Smitten Kitchen are impossible to mess up; they require only coffee grounds, water and a fine-mesh sieve
Cold brew coffee can also be brewed in a French press left on the kitchen counter overnight. Just press down the plunger and pour into a clean new container.
Second, try to cut down on freezing time by refrigerating popsicles until very cold, before placing them in the freezer. This will help cut down a bit on ice crystal formation. As culinary scientist Jessica Galvin explains, “[Fast] freezing and very low temperatures would produce the smallest ice crystals and best texture.” That’s where instant popsicle makers come in. They freeze pops within a few minutes, keeping crystallization at bay. Read more…