Vietnamese Coffee Popsicles Transform Your Favourite Drink Into A Cool Treat Recipes
VIETNAMESE COFFEE POPSICLES
If you don't have an espresso-maker, you can augment brewed coffee with instant espresso crystals, to taste. The coffee should be chest hair-raisingly strong, and you can certainly swap out decaf. I'm not much of a tea drinker, but I'll bet a version with Thai ice tea would be equally delectable and refreshing as well. And if you don't have sweetened condensed milk, regular milk will work fine. And you can sweetened to taste.
Provided by David
Number Of Ingredients 2
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: TRANSFORM YOUR FAVOURITE DRINK INTO A COOL TREAT!
Vietnamese coffee is traditionally made with two ingredients: strong drip coffee and sweetened condensed milk, served hot or cold. With summer in full swing, I wanted to transform one of my favourite drinks into a fun and cool treat. These Vietnamese coffee popsicles are creamy, sweet and perfect when you need a little caffeine kick!Related: Our Best 5-Ingredient Popsicle Recipes (From Fruity to Fudgy Chocolate!)Love Sabrina's baking? Check out her no-bake key lime pie icebox cake, these pastel-happy fruity cheesecake pastry pockets and white chocolate funfetti cookies.
Provided by Sabrina Stavenjord
Categories baking,Baking Therapy,dessert,no-bake,quick and easy,Summer,Vietnamese
Time 10m
Yield 10 popsicles
Number Of Ingredients 6
Steps:
- In a large measuring cup, whisk together the freshly brewed coffee, heavy cream and condensed milk. Pour the mixture into a 10-popsicle mold about ¾ of the way full. Cover and freeze for an hour until set.
- Run the mold under warm water to release and enjoy!
VIETNAMESE COFFEE
Traditional Vietnamese coffee with an optional delicious twist! This recipe is based on what I learned from my parents, who drink it every day, and from my 5 years of experience as a barista.
Provided by coffeeshopjunkie
Categories World Cuisine Recipes Asian Vietnamese
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Pour some boiling water in a glass. Let sit to warm the glass, about 1 minute. Pour out water.
- Pour condensed milk into the warmed glass. Top with coffee. Stir in creamer and hot cocoa mix.
Nutrition Facts : Calories 158.4 calories, Carbohydrate 26.1 g, Cholesterol 12.8 mg, Fat 5.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 64.5 mg, Sugar 22.3 g
VIETNAMESE COFFEE POPSICLES
Here's a delicious frozen treat with a perfect balance of brewed coffee and sweetened milk in a popsicle! This easy popsicle recipe is a great dessert or snack for summer or during hot days!
Provided by Lainey
Categories Dessert
Time 6h10m
Number Of Ingredients 4
Steps:
- Mix layers 1 and 2 until well combined
- Add 1-2 tablespoons of layer 3 into the popsicle molds
- Freeze for about 1 hour
- Add the mixed layers (1 & 2) and fill about ¾ full and insert popsicle sticks
- Freeze 4-5 hours or best overnight
- When you are ready to eat run the molds under hot water for 20 seconds to loosen the molds and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 378 kcal, Carbohydrate 62 g, Protein 10 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 42 mg, Sodium 167 mg, Fiber 1 g, Sugar 55 g, UnsaturatedFat 4 g
VIETNAMESE COFFEE POPSICLES
Make and share this Vietnamese Coffee Popsicles recipe from Food.com.
Provided by dicentra
Categories Frozen Desserts
Time 10m
Yield 6 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 110.8, Fat 3, SaturatedFat 1.9, Cholesterol 11.6, Sodium 44, Carbohydrate 18.8, Sugar 18.5, Protein 2.8
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VIETNAMESE COFFEE POPSICLES - COLEY COOKS
From coleycooks.com
Reviews 4Category DessertCuisine AmericanTotal Time 19 hrs
- 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, then 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 drain. This may take up to 30 minutes to fully drain, so be patient.
- Discard the coffee grounds (compost them!), then whisk the liquid with sweetened condensed milk.
- Pour into a 10-popsicle mold, cover, and insert popsicle sticks. Freeze until solid, at least 6 hours or overnight.
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