Stir this delicious frozen pop into your coffee, and you have an instant, creamy iced peppermint mocha!
The heat of summer is here, and I find myself craving iced coffee drinks in yummy flavors. These easy-to-make frozen pops can be stored in your freezer and pulled out any time you have a craving for something a little more fun than just plain coffee!
I made mine with peppermint syrup- but you could certainly make yours with your favorite flavor! Don’t skimp on the chocolate- I used Torani Dark Chocolate Sauce and it is to die for!! Seriously. Use it.
Aren’t they so fun?!? And the smiles when you serve these….. love it!
Here’s how we made them: (printable recipe)
INGREDIENTS (makes 10 pops)
- 3 cups of whole milk (if you can get it in your part of the world, Fairlife ultra-filtered milk is SO worth trying. It is unbelievably creamy. I’ve never had milk this good…)
- 2/3 cup Torani Dark Chocolate Sauce (plus a little to drizzle on top, if desired)
- 3/4 cup Torani Peppermint Syrup (or whatever flavor you love!)
- Pink food coloring (if desired- match the color to the flavor you use– you can have several flavors in your freezer and know which is which!)
- Whipped Cream (to top, if desired)
- 8 oz. of brewed coffee for each serving
- Crushed ice
- Heat 2 cups of milk in the microwave or on the stove until warm (not hot).
- Add Dark Chocolate Sauce and mix until well-combined.
- Set 10 (3 oz.) paper cups on a small baking sheet and pour Dark Chocolate milk mixture into each cup. Fill them about 2/3 full.
- Freeze for 3-4 hours. Press a wooden dowel into each one (the pointed end helps with this) and re-freeze.
- Mix peppermint syrup with remaining 1 cup of milk and pour all but about 1/3 cup into each cup, leaving a little room on the top of each pop to add some PINK peppermint milk.
- Freeze for 3-4 hours (keep unused peppermint milk covered in fridge until you need it).
- Add pink food coloring to remaining peppermint milk, and pour a little on top of each pop.
- Freeze overnight.
- The next day, clip the top of the cup with a scissors and tear away the paper cup. Place uncovered pop on a paper plate or parchment paper in the freezer.
- To serve immediately, in a 12-14 oz. cup, brew 8 oz. of strong coffee. I used my Keurig with a dark blend.
- Place pop into coffee and stir until dissolved. Add a little crushed ice to chill completely and top with whipped cream and chocolate drizzles if desired.
- To have a mocha-on-demand, place these little pops into cake-pop cello bags and tie them shut. Keep these frozen for up to a month. When you are craving an iced mocha, simply make coffee and add a pop!
My thoughts: Ah….these are so yummy! I love the deep chocolate taste and how it blends with the coffee. I made some with caramel syrup too, and I can’t wait to try others! Give yourself a day to make them, since they have to freeze in stages. I started my first batch in the afternoon and finally put them in to freeze overnight at 10pm! So plan ahead and start them early.
These are so cute in little cello bags with ties- a perfect addition to a coffee bar- just be sure to keep them on ice! Enjoy!! ~r
Other coffee themed desserts here on Easybaked: (click on a photo to see the recipe)