Coffee and chocolate – aka, mocha – is one of my favorite flavor combinations. Yet in looking through my popsicle recipes I cannot believe I haven’t shared a mocha one till now!
And since it’s still technically summer (though – sniffle – we go back to school next week) I thought a malted popsicle would be the perfect way to do it. Because, seriously, I LOVE malteds. (and yes, I’ve made malted pops).
With just 6 ingredients and the push of a button, these rich, refreshing pops are easy PERFECTION.
Have a great Labor Day Weekend!
22 chocolate wafer cookies, divided
1 1/2 cups whole milk
1/2 cup heavy cream
3 tablespoons instant espresso powder
3 tablespoons sugar
3 tablespoons malted milk powder
Place 12 of the cookies, the milk, heavy cream, espresso powder, sugar and malted milk powder into a blender. Blend for a minute. Taste and adjust flavors to your liking.
Break the remaining 10 cookies in half and divide the pieces evenly among your popsicle molds (I like this one). Pour the milkshake into your molds, leaving a little room at the top for the cacao nibs (do not add them at this point). Freeze for about 45 minutes, or till slushy but not frozen solid. Sprinkle with the cacao nibs, insert popsicle sticks and freeze overnight.
Remove pops from molds by running briefly under hot water; transfer to a foil-lined baking sheet to re-set for a bit; keep frozen till ready to serve.
This delicious recipe brought to you by Sheri Silver
Find all my pops on Pinterest!