Ombre Mocha Popsicles

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


Chocolate

3/4 cup organic milk

64 grams (1/4 cup plus 2 teaspoons) organic cane sugar

85 grams (1/3 cup) organic plain yogurt

21 grams (1/4 cup) organic Dutch cocoa

1/2 teaspoon organic vanilla extract


Coffee

3/4 cup organic milk

64 grams (1/4 cup plus 2 teaspoons) organic cane sugar

85 grams (1/3 cup) organic plain yogurt

1/2 teaspoon vanilla extract

2 tablespoons organic cold brew coffee


Vanilla

3/4 cup organic milk

64 grams (1/4 cup plus 2 teaspoons) organic cane sugar

85 grams (1/3 cup) organic plain yogurt

1/2 teaspoon 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°F 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°F 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°F 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. Place the coffee and chocolate mixtures back the fridge.


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.


Remove popsicle molds from freezer, add the coffee liquid to the molds and fill about one third, place back in freezer 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.


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 recipe as noted.

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