Vietnamese Coffee Popsicle Recipes

VIETNAMESE COFFEE POPSICLE RECIPE

Steps:

• Place 2/3 cup sweetened condensed milk in a bowl or measuring pitcher. Pour the hot coffee over the top and stir until blended. Allow the coffee to cool for a few minutes.
• Carefully pour the Vietnamese coffee into 12 popsicle molds, 2/3-3/4 full. Place in the freezer and freeze until slushy, about 1-2 hours.
• Mix the heavy cream with 3 tablespoons sweetened condensed milk and vanilla. Pull the Popsicle out of the freezer.
• Pour 1-2 tablespoons of cream over the top of each pop and add a popsicle stick to the middle. Return to the freezer and freeze until hard.
• To remove from the molds: Fill the sink with warm water and dip the bottoms of the molds in the warm water for 30+ seconds. Pull the sticks straight up, don't turn or twist them. *Although I love the look of wooden popsicle sticks, the molds that come with plastic sticks (with holes throughout the sticks) are easiest to un-mold. Eat immediately, or place in freezer bags and return to the freezer.

VIETNAMESE COFFEE POPSICLES

Steps:

• Mix the coffee with the sweetened condensed milk.
• Taste, and add a bit more milk, if desired. (A spoonful or two is fine, but any more and the popsicles won't freeze as hard.).
• Pour into popsicle molds and freeze until sold.

VIETNAMESE COFFEE POPSICLES

Steps:

• Brew the coffee and strain to a heat proof bowl with a spout.
• Add both milks and whisk well.
• Chill for a couple hours so you don't shock your freezer.
• Pour into molds and freeze.
• You yield depends on the size of your mold.
• Freeze and chill time not included.