Coffee Popsicles with Chocolate Drizzle

August 28th, 2017

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 Recipe & Photos by: Jamie, from Treats & Trends

Matt & I have officially landed back in the USA, after spending over eight days in Ireland, and we’re ready to tackle this week. However, I’m the first to admit that I’m really not that great at managing jet lag.

You might have already noticed, as today’s post is going live at 5 PM instead of 5 AM (oops). Generally, I need a solid eight hours of GOOD sleep (not plane sleep), anything less and I seem to become way more susceptible to feeling groggy, stressed, and overall anxious. 

So to better manage my jet-lag coming back from Europe, especially as Matt and I have a fully loaded week planned, I’ve embraced one of my favorite thing…coffee! Coffee Popsicals-11

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Drinking caffeinated coffee helped me manage my jet-lag on the way back and prevented me from falling asleep at 2:00 PM on a Monday. So when I was scrolling through Jamie’s blog, fTreats and Trends, and saw she shared her go-to iced coffee popsicles, I knew I had to share it with you all. 

Jamie is so talented and I love showcasing her work on this platform and with you all. Everything she creates is relatively simple to recreate…well simple enough for me to personally whip up, I should say.

Overall she truly has a knack for embracing the bests ingredients, coffee, ice cream and chocolate, YUM! Oh, and do you remember her Samoas themed cake post, like I said this gal has a knack for ingredients!? 

Jamie is a girl from my own heart, and I hope you enjoy this refreshing recipe! xx Aubrey Coffee Popsicals-22

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Coffee Popsicles with Chocolate Drizzle
Serves 10
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  1. 30 oz. your favorite iced coffee see note below
  2. 5 oz. dark chocolate melting wafers melted
  3. 1/4 cup crushed hazelnuts
  1. Pour iced coffee into popsicle mold. The mold I use has a cover with spots for the popsicle sticks. If yours doesn't, freeze the popsicles for about 30 minutes, then add popsicle sticks so that they will stay in place.
  2. When the popsicles are completely frozen, place a baking sheet in the freezer for about 10 minutes, then remove and cover with parchment paper. Remove and place popsicles onto prepared baking sheet. Drizzle with melted dark chocolate (I found that it's easiest to transfer the melted chocolate to a piping bag, and cut a small hole at the tip). Sprinkle with hazelnuts. Serve immediately.
  1. I used this caramel iced coffee, which was already mixed with milk, heavy cream, cane sugar and natural flavor. If you are using home brewed coffee make sure to flavor it to your liking before pouring into popsicle mold.
The Coastal Confidence

P.S – Everyone give Jamie an EAST COAST WELCOME! She recently moved to Florida and I’m so excited to see how she captures east coast living. 

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2 thoughts on “Coffee Popsicles with Chocolate Drizzle

  1. Alexandra - My Vibrant Kitchen

    Oh my god, I feel ya! When I got back to England after spending a month in California earlier this year, I struggled with the worst and longest jet lag ever! I’ve had double shots of coffee every morning and still felt like a zombie. If you have any tips or tricks to beat jet leg please share, I’m all ear!
    The coffee popsicles look great btw.
    X Alex
    Alexandra – My Vibrant Kitchen recently posted…Vegan Creamy Spinach Artichoke GaletteMy Profile

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