Vietnamese-Coffee-Pops-with-Mint

It’s 6:08 am on a Saturday, and I’m sitting in a dark playroom/makeshift office, typing as quietly as possible so I don’t wake up my kids.

Yes, I know. You’re envious of my lifestyle… The glamour that is a marketing exec/food-blogging mom of two boys under age six. You bet I’ll be making a big ol’ coffee after this.

I can’t even remember when I started drinking coffee, it’s just one of those things I do every day without even thinking about it. We keep a pitcher of cold brewed coffee in the fridge at all times so we can just pour a glass of pick-me-up as needed. (Side note: if you’ve never tried cold brewed coffee, you don’t know what you’re missing.)

Recently I fell in ‘crush’ with Vietnamese iced coffee with fresh mint. (Another side note: if you’ve never tried Vietnamese iced coffee, you don’t know what you’re missing again.)

This crush has led to a pre-summer fling with frozen Vietnamese iced coffee pops with fresh mint. Think, a perfectly creamy, super icy coffee, with subtle minty freshness, served up on an easy to maneuver stick.

Ideal for a not-so-distant future poolside picker-upper.

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Vietnamese Coffee Pops with Fresh Mint
(makes 10 pops)
4 cups super strong brewed coffee*
4 sprigs of fresh mint
1 cup sweetened condensed milk

Place the mint leaves in a glass bowl. Pour the hot coffee over the mint leaves and let them steep for at least 30 minutes, up to two hours if you want your pops to have a more intense hint of mint.

Strain the coffee into a large glass measuring cup with a pouring spout, and whisk in the sweetened condensed milk until completely blended. Pour the coffee into your popsicle molds, leaving a small bit of room at the top to allow for expanding when freezing. Freeze them for around 1 hour before inserting the sticks to ensure they stay put. Continue freezing for 6 – 8 more hours, or until completely frozen.

Here’s a little popsicle addict’s tip, pick up some transparent treat bags with twist ties at your local craft or baking supply shop to store your popsicles. They’ll stay super fresh, and you can use your pop mold to make another batch without having to wait. Win, win.

Hell, maybe I’ll skip the standard cup o’ joe and grab a one of these after I’m done writing. I’ll have plenty of energy to climb on my bike and ride to the playground when everyone else wakes up.

Then I’ll be taking a nap after lunch.

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OMFG. SO GOOD.

*I actually love Trader Joe’s Cold Brewed Coffee Concentrate for these. If you have access to it, use a 1:1 ratio with water for this recipe. 2 cups coffee concentrate with 2 cups water.