Sunday, July 12, 2009
Vietnamese Coffee Popsicles
I remember as a child my sister and I made ice pops nearly every opportunity we had during the summer. We'd sift through the refrigerator, mixing juices and creating different flavor concoctions to pour into the molds. Grape juice, apple juice, lemonade, root beer - you name it, we tried to freeze it.
My favorite then was grape - I believe hers was apple.
I still enjoy a good popsicle over ice cream any day of the week, although I think that has more do to with my freakish sensitivity to cold (thanks to a particularly unskilled dentist a few years ago) than with an actual preference.
I must admit that now my tastes run a little bit more involved than just a simple frozen juice, even though I doubt I'd turn down a grape popsicle most days (a real one, not the fake flavored, frozen garbage people feed to their kids nowadays), especially if it were with my sister.
I was quite delighted to find David Lebovitz's recipe for Vietnamese Coffee Popsicles yesterday.
They are ridiculously easy to make and therefore surprisingly delicious in their simplicity. I can see myself eating a ridiculous amount of these for the rest of the summer. Especially considering that Mr. TA and I will soon be vacating the Central Coast for a rather sultry location on the East Coast in a matter of weeks. I'm sure once I reach that heat I'll be downing these babies on an hourly basis.
Check out his recipe here: Vietnamese Coffee Popsicles. If you like coffee ice cream you will fall in love with it.
This is a nutritional estimate, I do not claim it to be exact - although it is pretty close.
Using David's recipe cut in half (1 cup coffee + 1/3 cup sweetened condensed milk) in a 4 popsicle mold, each popsicle will have:
The entire recipe (2 cups coffee + 2/3 cup sweetened condensed milk) contains: