ICYMI, we're going through a bit of a popsicle phase here at InStyle, thanks in no small part to Zoku's easy-to-use gadget ($50; williams-sonoma.com). And while everyone knows that the frozen snack makes a great late afternoon pick-me-up, who knew it could also be a thoroughly satisfying grab-and-go breakfast option? If you're someone who needs little else than a strong cup of coffee in the morning, prepare yourself for a refreshing treat.
We asked chef Rob Newton of Nightingale Nine, an Asian-inspired restaurant in Brooklyn, for his go-to popsicle recipe infused with Vietnamese coffee (a combination of cold brew, condensed milk, and ice). "Iced Vietnamese coffee was the first thing I drank when I went to Vietnam," he tells InStyle. "It was insanely hot out and I was weary from the flight, so it really hit the spot." Seeing as we're knee-deep in summer, we assume it will for you, too. Read on for the recipe.
Vietnamese Coffee Popsicles
Yield 10 popsicles
1 shot double espresso
1 1/3 cups cold brew coffee
2/3 cup sweetened condensed milk, divided
1 cup whole milk
1/2 cup heavy cream
1. Whisk the espresso, coffee, and half the condensed milk together in a bowl. Take your popsicle molds and fill half of each with the coffee mixture. Place in the freezer and tilt the molds forward slightly so that the liquid freezes on angle. Make sure the molds are secure.
2. When the popsicles are beginning to set, insert a wooden stick into each one and return to the freezer.
3. Next, whisk the remaining condensed milk with the whole milk and heavy cream in a bowl. Top off each mold with the cream mixture and place back in the freezer.
4. When solid, remove the popsicles from the molds and enjoy. If the pops won’t budge, dip the molds briefly in water. This should help them pop out more easily.