Ombre Mocha Popsicles

Ombre Mocha Popsicles

Posted by Mimi on 6th Jun 2018

I am so happy that summer is finally here in the Eastern Sierras! I am finally able to run in shorts and wear my shades while walking my dog. We have started selling lots of ice cream at the bake shop, so of course I have summer desserts on my mind. And that includes popsicles! These Ombre Mocha Popsicles are so so good. They are cool and refreshing and they still give me a chocolate fix. They are so easy to make and if you end up liking one portion of this popsicle better than the others (for me it's obviously chocolate), then you can triple the recipe for that flavor and make popsicles that are either entirely Chocolate, Coffee or Vanilla Bean. 

Mocha Popsicles | Makes 10 pops

Chocolate
  • 3/4 cup organic milk
  • 64 g. (1/4 cup + 2 tsp.) organic sugar
  • 85 g. (1/3 cup) organic plain yogurt
  • 21 g. (1/4 cup) organic Dutch cocoa
  • 1/2 tsp. organic vanilla extract
Coffee
  • 3/4 cup organic milk
  • 64 g. (1/4 cup + 2 tsp.) organic sugar
  • 85 g. (1/3 cup) organic plain yogurt
  • 1/2 tsp. vanilla extract
  • 2 T. organic cold brew coffee
Vanilla
  • 3/4 cup organic milk
  • 64 g. (1/4 cup + 2 tsp.) organic sugar
  • 85 g. (1/3 cup) organic plain yogurt
  • 1/2 tsp. vanilla extract

Method
In a medium pot over high heat, add the milk, sugar and cocoa from the chocolate recipe section. Put a drink thermometer in the liquid.

Whisk to dissolve all the sugar. Once the sugar is completely dissolved, and the mixture has reached 150-160 degrees remove from heat.

Put the pot into the fridge to cool.

In a medium pot over high heat, add the milk and sugar from the coffee recipe section. Put a drink thermometer in the liquid.

Whisk to dissolve all the sugar. Once the sugar is completely dissolved, and the mixture has reached 150-160 degrees remove from heat.

Put the pot into the fridge to cool.

In a medium pot over high heat, add the milk and sugar from the vanilla recipe section. Put a drink thermometer in the liquid.

Whisk to dissolve all the sugar. Once the sugar is completely dissolved, and the mixture has reached 150-160 degrees remove from heat.

Put the pot into the fridge to cool.

Do not begin the next step until these mixtures are cool.

Remove the mixtures from the fridge, add the yogurt and vanilla extract to each and whisk to combine completely.

For the coffee mixture, add the cold brew coffee and whisk to combine completely.

First, add the vanilla mixture to the popsicles molds, filling one third of the way full.

Place molds in the freezer for about 45 minutes or until the vanilla is almost solid.

Place the chocolate and coffee liquids back in the fridge during this time.

Remove popsicle molds from freezer, add the coffee liquid to the molds and fill about one third, place back in fridge until it is almost set, about 45 minutes.

Remove for the third time and add the chocolate mixture to fill the popsicle molds, place the lid on and the sticks in the molds.

Put back in freezer and let set overnight.

Baker’s Note: To help make your popsicles have exactly the same stripes, draw lines on the outside of the popsicle molds with a dry erase marker, this will help you get them all even so you can see how much liquid you’re pouring in.

High Altitude – Follow the recipe exactly as noted!

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