I hope you are not totally sick of popsicles yet. This summer they seem to be everywhere and anywhere. I’m still very excited about these frozen treats because it’s actually my first time I made popsicles. I got the molds on my recent trip to Amsterdam and after deliberating for days which flavour I wanted to try out first, I put them back into my cupboard. Does that sometimes happen to you, too? You are overwhelmed with choices and instead of picking one and going ahead, you kind of give up. And end up doing nothing.
Not buying sandals that you desperately need. Not deciding where to have dinner until every restaurant is booked out. Also, not picking a name for your new cat so you keep calling it “cat”. And not making popsicles even though you just bought new popsicle molds. Luckily the summer heat changed my mind. So I made Spiced Turkish Coffee popsicles.
Still didn’t decide on how to name our new cat. Yap, we extended our family by one cat. A street cat that we rescued a month ago. It was badly hurt then and a leg had to be amputated. Now we have a three-legged cat that doesn’t like me (yet) and is still very shy. Maybe because we still didn’t give him a name. I really need to make up my mind sometimes. I keep postponing decisions until they become so urgent that either not all choices are available anymore (luckily that’s not the case for names) or you make a bad decision because you are totally stressed about it. So before I keep calling him “cat”, I need to do some serious thinking tonight. But until then, I might have one or two of these coffee popsicles because that’s not a hard decision, right?
So yes, I’m quite (read very) happy with the decision that I made Spiced Turkish Coffee popsicles. Mostly because I love iced coffee at the moment. But also because I love the flavours of Oriental spiced coffee. I first got to know freshly brewed cardamom coffee in Egypt on one of our trips to the desert. There is something soothing yet energizing about the strong coffee flavour combined with sweet cardamom taste. Waking up from a cold night in the desert, this coffee means life. From then on I tried to order the local brew where ever I was travelling in the Middle East. I personally prefer the one that is served with cardamom and cinnamon and just a little bit of sugar. Usually it’s served black but for this vegan popsicle recipe I added some creamy cashew milk to the mix.
Spiced Turkish Coffee Popsicles
- 400 ml freshly brewed coffee
- 1/4 tsp cardamom powder
- 1/4 tsp cinnamon powder
- 1 tbsp maple syrup
- 1/2 cup / 70 g soaked cashew
- 1/4 cup / 60 ml coconut milk (I use the one from a can) or any other creamy plant based milk
- Optional: 50 g vegan white chocolate, melted
- In a bowl, mix hot freshly brewed coffee with cardamom, syrup and cinnamon and whisk until everything is well combined. Let it cool to room temperature.
- In the meantime, blend soaked cashews with creamy plant-based mylk in a food processor or blender.
- Option 1: First pour black coffee into popsicle moulds so that they are 70-80% filled with Turkish coffee
- Now carefully fill up the rest with the cashew cream and stir carefully to create a marble pattern
- Option 2: Mix black coffee with 3/4rd of the cashew cream until well combined and pour into popsicle mould. Add more of the cashew cream if you like your coffee popsicles a little more creamy/milky.
- Freeze for 4-6 hours or overnight.
- Optional: Take out popsicles, place on parchment paper and drizzle with melted white white chocolate. Put back into freezer for another 30-60 min.