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Cold brew + lemonade + freezer time = your favorite afternoon snack

Margaret Eby
August 02, 2018

Coffee is good. Cold coffee is better. Frozen coffee? That's the final frontier, particularly in the sweltering days of August. Which is why I can't believe it took me so long to realize that what I needed to combat the 90 percent humidity and the old 3 p.m. afternoon slump is coffee popsicles. It is about as simple as it sounds: You take coffee that has cooled down (or cold brew), sweeten it and lighten it with milk to your liking, pour into molds, wait until it sets, and enjoy. 

Of course, I didn't figure out it was that simple until a couple rounds with the old molds in the freezer left me with some sadly broken popsciles. (Fun fact: Condensed milk doesn't freeze at conventional tempratures! Don't try to make popsicles from it!) I made several batches of popsicles attempting to approximate the joys of a Vietnamese coffee by cutting the coffee with cream and sugar and just a wee bit of condensed milk before realizing that you could just use vanilla ice cream, actually, and save yourself the hassle. 

But my true moment of inspiration was when I realized that what I wanted wasn't a coffee-and-cream popsicle, but an approximation of the citrus-coffee sodas that came into fashion last year. What I wanted was kicky coffee lemonade, but in popsicle form. And reader, I did it, and so can you. 

All you need is black coffee and lemonade. I made my own lemonade, making it less sweet than the storebought stuff, but pre-made lemonade works just as well. Fill your popsicle molds 3/4 of the way with coffee, then fill the reamining 1/4 with lemonade. If you want something that's more of a lemon-y pop with a little buzz, just reverse the ratio. Freeze them and enjoy. Bonus: I you want to turn it into a drink, just fill a glass with seltzer and use the popsicle as a slowly-melting stirrer. 

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