Frozen Butter Coffee Pops with fatCoffee
Mixed with coffee or tea, fatCoffee is delicious and satisfying. Frozen on a stick, it’s even more refreshing and convenient.
Servings Prep Time
6Popsicles 5Minutes
Passive Time
1Hour
Servings Prep Time
6Popsicles 5Minutes
Passive Time
1Hour
Ingredients
Instructions
  1. Brew coffee with 1 1/2 – 2 times as much coffee grounds as you normally use.
  2. Place in a blender cup (we use a NutriBullet) and add 4 packets of fatCoffee (Vanilla or Mocha work best, but forthcoming flavors might be even more amazing).
  3. Blend on high for 30-60 seconds. Blend longer than you normally would if you were making fatCoffee. In this case, a shaker bottle probably won’t do the trick, but if you’re especially skilled and can pull it off, send us a video and we’ll post it here.
  4. Pour into your popsicle mold. We are also going to try this in some ice pop pouches, which might work even better (see notes, below)
  5. Close the mold with the included lids/sticks, and place in the freezer.
  6. In about two hours, remove from the freezer, and enjoy! Our kids are enjoying pops made with Republic of Tea’s Hibiscus tea, which makes for a very satisfying treat without the caffeine.
Recipe Notes

A note about mixing fatCoffee pops: use HOT brewed coffee or tea, because that will mix more thorough with the fatCoffee.

Even still, as the pops cool in the freezer, the foamy part will float to the top before the pops freeze completely. This means that your popsicles will have a richer, smoother part at the bottom of the stick, and a icier part at the top. We rather like it that way, but you should judge for yourself.

One possible way to make a more evenly-mixed Butter Coffee Pop with fatCoffee is to use these Ice Pop Molds instead. About a 1/2 hour after putting them in the freezer, take them out and mash them like you would a sealed fatCoffee packet to mix the material around. Even better, lay them flat in the freezer so that the icey and smooth parts are distributed evenly along the length of the pop. We’ll be trying that this weekend!